Best 8 Mediterranean Shrimp N Pasta Recipes

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Are you looking for a delicious and flavorful dish that combines the best of Mediterranean cuisine? Look no further than Mediterranean shrimp n pasta! This tantalizing dish is a symphony of flavors, textures, and colors that will delight your taste buds and leave you craving more. With its juicy shrimp, tender pasta, and aromatic herbs and spices, Mediterranean shrimp n pasta is a perfect meal for any occasion, whether you're hosting a dinner party or simply looking for a quick and easy weeknight meal. So, let's embark on a culinary journey and explore the best recipe for this irresistible dish.

Let's cook with our recipes!

MEDITERRANEAN SHRIMP



Mediterranean Shrimp image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
12 ounces jarred artichoke hearts, drained
8 ounces haricot vert, trimmed and cut in half
1 pint grape tomatoes
1/3 cup kalamata olives, pitted and coarsely chopped
2 tablespoons capers, drained and coarsely chopped
1 red onion, cut into chunks
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 clove garlic, minced
Grated zest and juice of 1 lemon
1 pound cleaned large shrimp
Kosher salt and freshly ground black pepper
1 baguette, cut in half lengthwise and then crosswise into 4 pieces total
Extra-virgin olive oil, for drizzling
4 ounces crumbled feta cheese

Steps:

  • Preheat the oven to 450 degrees F.
  • For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
  • For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
  • Drizzle the baguette pieces with olive oil.
  • Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
  • Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

MEDITERRANEAN SHRIMP AND PASTA



Mediterranean Shrimp and Pasta image

Quick and healthy lunch from health.com

Provided by superstar5220

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 11

2 teaspoons olive oil
Cooking spray
2 cloves garlic minced
1 pound medium shrimp peeled and deveined
2 cups plum tomato chopped
1/4 cup fresh basil thinly sliced
1/3 cup kalamata olives chopped pitted
2 tablespoons capers drained
1/4 teaspoon freshly ground black pepper
4 cups hot cooked angel hair pasta uncook (about 8 ounces)
1/4 cup feta cheese crumbled (2 ounces)

Steps:

  • Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp; sauté 1 minute. Add tomato and basil; reduce heat, and simmer 3 minutes or until tomato is tender. Stir in kalamata olives, capers, and black pepper. Combine shrimp mixture and pasta in a large bowl; toss well. Top with cheese.

Nutrition Facts : Calories 489 calories, Fat 10.11517125 g, Carbohydrate 61.744893125 g, Cholesterol 252.50375 mg, Fiber 1.48028129184246 g, Protein 36.624154375 g, SaturatedFat 2.63392275 g, ServingSize 1 1 Serving (441g), Sodium 513.2165 mg, Sugar 60.2646118331575 g, TransFat 1.59500075 g

MEDITERRANEAN SHRIMP & PASTA TOSS



Mediterranean Shrimp & Pasta Toss image

A toss with feta cheese and vegetables give this shrimp and whole-wheat pasta meal a decidedly Mediterranean flair.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 4 servings, 2 cup each

Number Of Ingredients 8

1 Tbsp. olive oil
1 medium each: zucchini and yellow squash, sliced (about 3 cups)
3/4 lb. peeled deveined shrimp
3 cups halved cherry tomatoes
1/2 cup KRAFT Lite Zesty Italian Dressing
3 cups whole wheat penne pasta, cooked, drained
1/2 cup chopped fresh basil
3 Tbsp. ATHENOS Crumbled Reduced Fat Feta Cheese

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add zucchini, yellow squash and shrimp; cook 6 to 8 min. or until vegetables are crisp-tender and shrimp turn pink, stirring frequently.
  • Stir in tomatoes and dressing; cook 2 min. or until heated through, stirring occasionally.
  • Add pasta and basil; toss to coat. Cook until heated through, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 470, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1280 mg, Carbohydrate 70 g, Fiber 9 g, Sugar 11 g, Protein 35 g

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 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 'N' PASTA



Mediterranean Shrimp 'n' Pasta image

My mother-in-law found this in one of her magazines she gets. She thought I would like it and saved it for me. It is a refreshing summer-time meal that is geared more towards grown-ups. Yield and timing are approximate.

Provided by Chef on the coast

Categories     < 60 Mins

Time 40m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • In small bowl, pour boiling water over 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 olive oil, cook asparagus for 2 minutes.
  • Add green onions and garlic; cook and stir 2 minutes longer.
  • Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turns pink. (If you get the frozen shrimp, don't cook as long - the shrimp is already cooked.)
  • Stir in tomato mixture and tomatoes; heat through.
  • Drain fettuccine and add to skillet; heat through.
  • *The longer this dish sits - the sauce will thicken.

Nutrition Facts : Calories 368.2, Fat 6.5, SaturatedFat 1.3, Cholesterol 163.1, Sodium 440.4, Carbohydrate 51.9, Fiber 5, Sugar 6.8, Protein 26.6

ITALIAN SHRIMP 'N' PASTA



Italian Shrimp 'n' Pasta image

This dish is always a hit! The shrimp, orzo, tomatoes and cayenne pepper remind me of a Creole favorite, but the Italian seasoning adds a different twist. The strips of chicken thighs stay nice and moist during the slow cooking.

Provided by tweetyfan

Categories     Easy

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken thighs, cut into 2-inch x 1-inch strips
2 tablespoons vegetable oil
1 (28 ounce) can crushed tomatoes
2 celery ribs, chopped
1 medium green pepper, cut into 1-inch pieces
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon italian seasoning
1/8-1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup uncooked orzo pasta or 1/2 cup other small shell pasta
1 lb cooked medium shrimp, peeled and deveined

Steps:

  • In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Add the next 10 ingredients; mix well. Cover and cook on low for 7-8 hours or until chicken juices run clear. Discard bay leaf. Stir in the pasta; cover and cook on high for 15 minutes or until pasta is tender. Stir in shrimp; cover and cook for 5 minutes or until the shrimp are heated through.

Nutrition Facts : Calories 319.9, Fat 9.3, SaturatedFat 1.7, Cholesterol 178.2, Sodium 667.4, Carbohydrate 25, Fiber 3.1, Sugar 8.7, Protein 33.7

Tips:

- To save time, use pre-cooked shrimp. - If you don't have white wine, you can use chicken broth instead. - To make the dish spicier, add a pinch of red pepper flakes. - Serve the pasta with a side of crusty bread to soak up the sauce. - For a more flavorful dish, use sun-dried tomatoes instead of fresh tomatoes. - If you don't have heavy cream, you can use milk instead. - To make the dish more kid-friendly, omit the white wine and add a little bit of lemon juice instead. - Garnish the pasta with fresh parsley or basil before serving.

Conclusion:

This Mediterranean shrimp and pasta dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of shrimp, tomatoes, and feta cheese is flavorful and satisfying, and the creamy sauce is the perfect complement to the pasta. This dish is sure to be a hit with your family and friends.

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