Shrimp Pasta Recipe, Mediterranean-Style
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 people
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Calories
5128 kcal
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Course
Dinner
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Cuisine
Mediterranean, Italian
Shrimp Pasta Recipe, Mediterranean-Style
Description
The recipe begins by cooking thin spaghetti in salted boiling water to a tender but firm consistency, saving some pasta water to adjust sauce texture later. Shrimp is quickly cooked in olive oil over medium-high heat until just turning pink, preserving their juiciness.
In the same pan, aromatics including chopped red onion, minced garlic, dried oregano, and red pepper flakes are gently cooked to release fragrance without browning. Deglazing with dry Pinot Grigio wine lifts the browned bits, contributing complex flavor. Lemon zest and juice add fresh acidity complementing the herbs and seafood.
Ripe tomatoes and chopped parsley are stirred in briefly to retain their freshness and color. The drained pasta is then combined with this mixture and tossed to evenly coat the noodles. Parmesan cheese adds gentle saltiness and a creamy texture that binds the ingredients.
Leftover components can be stored separately in the refrigerator and recombined with freshly cooked shrimp for a quick reheated meal, preserving the delicate shrimp texture.
Ingredients
- 3/4 lb spaghetti thin
- kosher salt
- extra virgin olive oil
- 1 lb Shrimp peeled and deveined (thawed if frozen, large
- black pepper
- ½ red onion chopped
- 5 garlic minced, cloves
- 1 teaspoon oregano dry
- ½ teaspoon red pepper flakes (or 1 teaspoon Aleppo pepper flakes)
- 1 cup white wine I used Pinot Grigio, dry
- 1 lemon zested and juiced
- parsley about 1 cup packed, large handful chopped fresh
- 2 to 3 tomato chopped, vine ripe
- Parmesan Cheese to your liking.
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
- Prepare pasta and sauce separately ahead of time for easy assembly and fresher shrimp at serving.
- Store leftovers in the fridge for up to two nights; combine pasta, warmed sauce, and freshly cooked shrimp to maintain best texture.
- Use high-quality extra virgin olive oil and fresh herbs to maximize Mediterranean flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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