Shrimp Pasta Recipe, Mediterranean-Style

Name: Shrimp Pasta Recipe, Mediterranean-Style
Prep time: 10 min
Cook time: 10 min
Yield: 4 people
Ingredients: 3/4 lb thin spaghetti; kosher salt; extra virgin olive oil; 1 lb large shrimp; black pepper; ½ red onion; 5 garlic cloves; 1 teaspoon dry oregano; ½ teaspoon red pepper flakes; 1 cup dry white wine; 1 lemon zested and juiced; Large handful chopped fresh parsley; 2 to 3 vine ripe tomatoes; Parmesan Cheese

User Reviews

4.7

1,038 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4 people
Calories
5128 kcal
Course
Dinner
Cuisine
Mediterranean, Italian

Shrimp Pasta Recipe, Mediterranean-Style

Frida Fisher

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20 minutes or less is all it takes to make this bright garlic shrimp pasta recipe! Prepared Mediterranean-style and tossed in a light sauce with garlic, onions, white wine, and lemon juice. To save time, get the pasta cooking and make the rest in the meantime!

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Ingredients

Servings

3/4 lb thin spaghetti
kosher salt
extra virgin olive oil
1 lb large shrimp peeled and deveined (thawed if frozen)
black pepper
½ red onion chopped
5 garlic cloves minced
1 teaspoon dry oregano
½ teaspoon red pepper flakes (or 1 teaspoon Aleppo pepper flakes)
1 cup dry white wine I used Pinot Grigio
1 lemon zested and juiced
Large handful chopped fresh parsley about 1 cup packed
2 to 3 vine ripe tomatoes chopped
Parmesan Cheese to your liking.

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Instructions

Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.
Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if you need to.
Finally, add the cooked shrimp. Allow the shrimp to warm through briefly (another 30 seconds), then remove the pasta from heat.
To finish, sprinkle a little grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!

Notes

To make this recipe ahead: Cook the pasta and prepare the sauce one night in advance. Store them separately in the fridge in tight-lid containers. Don't cook the shrimp until just before serving. Warm the sauce and the pasta over medium heat, adding a bit of pasta water as needed. Add the cooked shrimp and follow the recipe.
Storage: Leftovers can be stored in the fridge for 2 nights.
Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oil and all-natural and organic spices.

Nutrition Information

Show Details

Calories 512.8kcal (26%) Carbohydrates 71g (24%) Protein 35.3g (71%) Saturated Fat 0.6g (3%) Cholesterol 285.8mg (95%) Potassium 503.8mg (14%) Fiber 4.1g (16%) Vitamin A 586.4IU (12%) Vitamin C 18.2mg (20%) Calcium 211.8mg (21%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 5128 kcal

% Daily Value*

Calories	512.8kcal	26%
Carbohydrates	71g	24%
Protein	35.3g	71%
Saturated Fat	0.6g	3%
Cholesterol	285.8mg	95%
Potassium	503.8mg	11%
Fiber	4.1g	16%
Vitamin A	586.4IU	12%
Vitamin C	18.2mg	20%
Calcium	211.8mg	21%
Iron	4.1mg	23%