Mediterranean Pasta with Shrimp
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
4 people
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Calories
568 kcal
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Cuisine
Italian
Mediterranean Pasta with Shrimp
Report
This pasta dish is so fresh and deep in flavor. Perfect for weeknights but also elegant enough for a lovely weekend dinner party. Serve with chilled white wine and crusty Italian bread.
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Ingredients
- 1 lb Shrimp large, peeled and deveined
- salt and pepper
- 4 tablespoon olive oil
- 1 oz. can artichoke hearts drained, halved or quartered
- 1 medium yellow onion chopped
- 6 cloves garlic minced
- 2 teaspoon lemon zest
- ⅛ teaspoon red pepper flakes or more, to taste
- 1 cup white wine
- 1 cup chicken stock
- 2 tablespoon lemon juice
- 1 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 cup kalamata olives pitted, left whole or halved
- 2 tablespoon flat-leaf parsley fresh, chopped, divided
- 12 oz linguine fresh or dried
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, sprinkle the shrimp with salt and pepper all over.
- In a large saute pan, heat the olive oil over medium-high heat. Add the shrimp and cook, without moving them around, for 2 to 3 minutes, until nicely pink and starting to brown on the edges. Use a spatula to flip and cook the other sides for another 2 to 3 minutes, until fully cooked, slightly curled, and bright pink. Set aside on a plate or platter.
- In the same pan, sauté the artichokes, onion, garlic, lemon zest, and red pepper flakes until the artichokes slices and onion start to brown, about 10 to 12 minutes.
- Add the wine and stir gently to dislodge any bits from the bottom of the pan. Bring to a boil and then lower the heat slightly and simmer until reduced by about half, about 8 to 10 minutes.
- Add the stock, lemon juice, sun-dried tomatoes, olives, 1 tablespoon of parsley, and ¾ teaspoon salt, and a healthy pinch of black pepper.
- Simmer until slightly thickened, about 10 minutes.
- While the sauce is simmering, cook the pasta. Drain and return to pot.
- Return the shrimp to the sauce just to warm through, about 2 minutes.
- Add the cooked pasta to the sauce and stir around with tongs or a large wooden spoon until all the pasta is well-coated with the sauce.
- Turn the pasta into a serving dish, or individual bowls. Garnish with the remaining parsley and serve at once.
Notes
- You can easily substitute chicken for the shrimp. Season it with salt and pepper and cook it in a skillet with olive oil over medium heat until cooked through. Grilling the chicken is great, too. Slice, or roughly chop, and add to the sauce during the final stage of the recipe.
- To make this dish vegetarian, omit the protein (fish or meat), and use vegetable stock for the chicken stock.
- If you prefer to not use wine during the cooking process, double the stock, and 1 tablespoon of a good vinegar, such as balsamic or apple cider.
- You can use your favorite type of pasta, but we find the long pasta works great with the sauce. Such as bucatini, spaghetti, or fettucini.
- This dish is best served right off the stove, but you can cook the shrimp a couple hours in advance. The pasta can be cooked, drained, and then tossed with some olive oil and then covered, up to several hours before serving.
- It's still amazing the next day, gently heated in the microwave or on the stove. It will keep in the fridge for up 1 week. The sauce freezes beautifully for up to 2 months.
Nutrition Information
Show Details
Calories
568kcal
(28%)
Carbohydrates
87g
(29%)
Protein
40g
(80%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
288mg
(96%)
Sodium
1048mg
(44%)
Potassium
1397mg
(40%)
Fiber
7g
(28%)
Sugar
16g
(32%)
Vitamin A
419IU
(8%)
Vitamin C
26mg
(29%)
Calcium
235mg
(24%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 87g | 29% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 288mg | 96% |
| Sodium | 1048mg | 44% |
| Potassium | 1397mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 26mg | 29% |
| Calcium | 235mg | 24% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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