Mediterranean Pasta with Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 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
Description
This dish begins by seasoning and pan-searing large peeled shrimp until pink and lightly browned. The same pan is used to sauté artichoke hearts, onion, garlic, lemon zest, and red pepper flakes, allowing flavors to develop and the vegetables to brown subtly. White wine is added to deglaze and reduce, concentrating the flavor. Chicken stock, lemon juice, sun-dried tomatoes, kalamata olives, and fresh parsley complete the sauce, which simmers until slightly thickened.
The sauce’s mix of savory artichokes, bright lemon, salty olives, and spicy red pepper flakes creates a complex Mediterranean profile. Tossing it with linguine blends the pasta with these vibrant flavors, while the shrimp provide a tender, protein-rich topping with slight sear for texture contrast.
The dish pairs well with crusty bread or a simple green salad, making it suitable for lunch or dinner. It can be adapted by substituting chicken for shrimp or made vegetarian by omitting the protein and using vegetable stock. Leftovers store well in the refrigerator for up to a week, and the sauce freezes for up to two months, making it convenient for make-ahead meal planning.
Cooking the shrimp ahead and reheating gently allows for flexible timing. The pasta can be cooked and tossed with olive oil before combining with the sauce later, preserving texture when serving later.
Ingredients
- 1 lb Shrimp large, peeled and deveined
- salt
- black 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
- Chicken can be substituted for shrimp, seasoned and cooked in olive oil or grilled, then added to the sauce at the end.
- For a vegetarian version, omit the shrimp and use vegetable stock instead of chicken stock.
- If avoiding wine during cooking, replace it with double the stock and a tablespoon of vinegar like balsamic or apple cider.
- Long pastas like bucatini, spaghetti, or fettuccini work well with this sauce.
- The shrimp can be cooked ahead and kept chilled, while the pasta can be cooked and tossed with olive oil several hours before serving without losing quality.
- This dish keeps in the refrigerator for one week; the sauce freezes well for up to two months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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