Best 7 Mediterranean Shrimp And Pasta Recipes

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Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our tantalizing Mediterranean Shrimp and Pasta recipe collection. This delectable seafood pasta extravaganza features an array of flavorful dishes that capture the essence of Mediterranean cuisine. From the classic Shrimp Scampi and the vibrant One-Pot Mediterranean Shrimp Pasta to the succulent Mediterranean Shrimp and Feta Pasta, each recipe promises a unique taste experience. Get ready to savor the vibrant flavors of aromatic herbs, zesty citrus, briny olives, and juicy shrimp, all harmoniously blended with tender pasta. These recipes are not only bursting with flavor, but also easy to prepare, making them perfect for busy weeknights or special gatherings. So, gather your ingredients, fire up your stove, and let's dive into the delightful world of Mediterranean shrimp and pasta.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN SHRIMP LINGUINE



Mediterranean Shrimp Linguine image

This picture-perfect linguine is a feast for the eyes and, with a hint of heat, a treat for the palate. -Megan Hidalgo, Quarryville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 package (16 ounces) linguine
2 pounds uncooked medium shrimp, peeled and deveined
1 medium onion, chopped
6 tablespoons olive oil
4 garlic cloves, minced
1 cup chopped roasted sweet red peppers
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup minced fresh parsley
1/2 cup white wine or chicken broth
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
3/4 cup crumbled feta cheese
2 tablespoons lemon juice

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp and onion in oil until shrimp turn pink. Add garlic; cook 1 minute longer. Stir in the red peppers, olives, parsley, wine, pepper flakes, salt, oregano and pepper. Reduce heat., Drain linguine, reserving 1/2 cup cooking water. Add linguine and reserved water to the skillet. Stir in cheese and lemon juice; cook and stir until cheese is melted.

Nutrition Facts : Calories 462 calories, Fat 16g fat (3g saturated fat), Cholesterol 144mg cholesterol, Sodium 610mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

MEDITERRANEAN PASTA WITH SHRIMP



Mediterranean Pasta with Shrimp image

Tender shrimp, colorful spinach, tangy feta and salty olives make a Greek-inspired dinner light and refreshing.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 9

2 1/2 cups uncooked bow-tie (farfalle) pasta (5 oz)
1 lb uncooked medium shrimp (thawed if frozen), peeled, deveined and tail shells removed
1 package (4 oz) crumbled feta cheese (about 1 cup)
3 cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces
1 medium red bell pepper, chopped (1 cup)
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/3 cup sliced Kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained
2 tablespoons olive or vegetable oil

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan.
  • Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
  • Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 150 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (About 1 1/4 Cups), Sodium 860 mg, Sugar 2 g, TransFat 0 g

MEDITERRANEAN PASTA WITH SHRIMP



Mediterranean Pasta with Shrimp image

I love this because it has so many of the things I like best about Mediterranean food in it. It makes for a great meal.

Provided by PalatablePastime

Categories     Penne

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb shrimp, peeled and deveined
1 cup sun-dried tomato, chopped (not oil packed)
1 cup boiling water
1/4 cup olive oil
4 -6 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh oregano, minced (may use 1/3 amount dried)
1 (14 ounce) can artichoke hearts
1 (7 ounce) jar roasted sweet red peppers, drained and sliced
1 cup pitted kalamata olive, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup dry white wine
4 ounces crumbled feta cheese
1/4 cup chopped Italian parsley
1 lemon
16 ounces spaghettini or 16 ounces penne pasta, cooked until al dente
extra virgin olive oil (as needed) (optional)

Steps:

  • Peel shrimp and devein; keep chilled until needed.
  • Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
  • Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
  • Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
  • In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
  • Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
  • Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
  • Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
  • Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
  • Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
  • Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
  • Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
  • Serve hot, with other foods if desired.

MEDITERRANEAN SHRIMP AND PASTA



Mediterranean Shrimp and Pasta image

When our appetites are hearty, I double this dish. The shrimp and pasta are tossed in a light sauce.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 14

4 ounces uncooked linguine
3 green onions, thinly sliced
2 garlic cloves, minced
2 tablespoons olive oil
1/2 cup sliced fresh mushrooms
3 plum tomatoes, chopped
1 jar (6 ounces) marinated artichoke hearts, drained
1/4 cup white wine or chicken broth
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Grated Parmesan cheese, optional

Steps:

  • Cook linguine according to package directions. Meanwhile, in a skillet, saute onions and garlic in oil until tender. Add mushrooms and tomatoes; cook and stir for 3 minutes. Stir in the artichoke hearts, wine or broth, Italian seasoning, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture reaches desired thickness., Add shrimp; cook and stir for 3 minutes or until shrimp turn pink. Drain linguine; top with shrimp mixture and toss to coat. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 598 calories, Fat 29g fat (5g saturated fat), Cholesterol 168mg cholesterol, Sodium 798mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.

MEDITERRANEAN SHRIMP 'N' PASTA



Mediterranean Shrimp 'n' Pasta image

Sun-dried tomatoes and curry take center stage in this pasta dish. This is one of my husband's favorites for special occasions. - Shirley Kunde, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1 cup boiling water
1/2 cup dry-pack sun-dried tomatoes, chopped
6 ounces uncooked fettuccine
1 can (8 ounces) tomato sauce
2 tablespoons clam juice
2 tablespoons unsweetened apple juice
1 teaspoon curry powder
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1/2 cup thinly sliced green onions
2 garlic cloves, minced
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • In a small bowl, pour boiling water over sun-dried tomatoes; let stand for 2 minutes. Drain and set aside. Cook fettuccine according to package directions., Meanwhile, in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside. In a large nonstick skillet coated with cooking spray, cook asparagus in oil for 2 minutes. Add green onions and garlic; cook and stir 1 minute longer. , Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turn pink. Stir in tomato sauce mixture and sun-dried tomatoes; heat through. Drain fettuccine and add to skillet; toss to coat.

Nutrition Facts : Calories 368 calories, Fat 6g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

MEDITERRANEAN SHRIMP AND PASTA



Mediterranean Shrimp and Pasta image

This recipe is adapted from Southern Living Annual Recipes. I cannot remember which year. It is one of our favorites.

Provided by MrsJ492

Categories     < 4 Hours

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 14

4 ounces linguine, uncooked
1 lb shrimp, unpeeled, medium size (add more to taste)
1 onion, chopped
2 garlic cloves, minced
1 tablespoon sesame oil, hot
6 plum tomatoes, peeled and chopped
1 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon black pepper, freshly ground
1/4 cup fresh parsley, chopped
1 cup kalamata olive, sliced
1/4 cup lemon juice, freshly squeezed (or wine)
2 ounces feta cheese, crumbled (add more to taste)

Steps:

  • Cook linguine according to package directions, drain and keep warm.
  • Peel and de-vein shrimp.
  • Cook onion and garlic in oil in a large wok or skillet until tender, stirring often.
  • Stir in the tomato and dried spices (next 4 ingredients).
  • Cook 3 minutes, stirring constantly.
  • Add shrimp and cook 3 more minutes, stirring occasionally (or until shrimp turn pink). Be careful not to over cook the shrimp.
  • Add the parsley, olives, and lemon juice.
  • Cook until thoroughly heated.
  • Serve over linguine. Sprinkle with feta cheese.

Nutrition Facts : Calories 770.4, Fat 25.7, SaturatedFat 7.1, Cholesterol 504.8, Sodium 3286.1, Carbohydrate 68.2, Fiber 8, Sugar 10.9, Protein 66.8

MEDITERRANEAN SHRIMP WITH ANGEL HAIR PASTA



Mediterranean Shrimp with Angel Hair Pasta image

Our Mediterranean Shrimp with Angel Hair Pasta can be ready in only 25 minutes for an easy and flavorful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

8 oz uncooked angel hair pasta
1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
3 tablespoons julienne-cut sun-dried tomatoes in oil, drained
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 teaspoons capers, drained
1 lb uncooked medium shrimp, peeled, deveined
Juice of 2 lemons

Steps:

  • Cook pasta as directed on package; drain, reserving 1/2 cup cooking water. Return pasta to saucepan; cover to keep warm.
  • Meanwhile, in large skillet, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring frequently, until onion has softened. Add sun-dried tomatoes, oregano, pepper flakes, salt and capers. Cook 3 minutes longer.
  • Stir in shrimp. Cover; cook until shrimp just turn pink, about 5 minutes. Stir in lemon juice. Gradually stir in reserved pasta cooking water.
  • Add pasta to skillet; toss with shrimp and sauce. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Opt for fresh shrimp, ripe tomatoes, and flavorful herbs.
  • Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
  • Add the tomatoes and herbs at the end of cooking: This will help to preserve their flavor and prevent them from becoming mushy.
  • Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.
  • Garnish with fresh herbs: A sprinkling of fresh herbs, such as basil or parsley, will add a pop of color and flavor to your dish.

Conclusion:

This Mediterranean shrimp and pasta dish is a flavorful and easy-to-make meal that is perfect for a weeknight dinner. The combination of shrimp, tomatoes, herbs, and pasta is a classic flavor combination that is sure to please everyone at the table. With a few simple tips, you can make this dish even more delicious. So next time you're looking for a quick and easy meal, give this Mediterranean shrimp and pasta recipe a try.

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