~ This fabulous Shrimp Pasta recipe is so easy, yet tastes really gourmet! Bursting with Mediterranean herbs and feta, it’s crazy-delicious … impressive enough for dinner parties (truly swoon-worthy!), but also quick enough for super-busy weeknights! It’s our spin on a local fave! ~
This Recipe Is: • Ready in 30 Minutes or Less •
To me, seafood has always meant good times … something a little extra-special.
When my brother and I were little, it was the thrill of going to Red Lobster for a fun birthday dinner (I can’t be the only one with this memory?!?) … and maybe even conning my parents into letting us both order that behemoth “Admiral’s Feast” platter of fried-anything-and-everythng-that-comes-from-the-sea.
And as I grew up, there’ve been so many memorable seafood meals shared with family during our happily raucous beach vacations …
… and the day my husband and I sat on a gorgeous second-floor terrace overlooking New Orleans’ Bourbon Street and learned the “proper” way to eat crawfish (ummmmm … we’ll skip the details, for the uninitiated 😀 ) …
… and even date nights (without kids!) at a sushi bar near our house (in case the babysitter needed us back quick-quick).
Seafood is just special.
But that doesn’t mean it has to be reserved only for special occasions! You can make any ol’ weeknight feel special with this incredibly fast, easy Mediterranean Shrimp Pasta! I’ve loved this shrimp dinner for years (in one form or another), and I’m so excited to share my spin on it with you today!
You might remember me telling you how I had a little part-time job when my kiddos were in preschool, just to regain an ounce or two of sanity by having grown-up conversations with people over three feet tall. I worked at a now-shuttered local business called Clever Chef Works, where we offered gourmet grab-n-go meals for busy families.
One of my all-time favorite Clever Chef dishes was an Asian Meatloaf, which I recreated in healthier THK-style for our Hoisin-Glazed Mini Meatloaf “Muffins” Over Asian Noodles and Vegetables.
But another of my hands-down faves was a Mediterranean shrimp pasta recipe. It reminded me a little of a Cooking Light recipe for Baked Shrimp with Feta Cheese that I’d made for my family several times before. But the Clever Chef version was even more gloriously saucy and satisfying. And I definitely wasn’t the only one who craved that shrimp pasta … our customers clamored for more, and it became one of the most regularly featured recipes on Clever Chef’s ever-changing monthly menus. We brought it back, time and again, because it was such a runaway smash hit!
After all these years since Clever Chef closed, this is my re-creation of that fave recipe. It’s wonderfully garlicky and herby and bursting with Mediterranean flavors. It’s indulgent yet fabulously healthful, impressive enough to serve at a dinner party (your guests will swoon, I promise!), yet truly easy enough for a weeknight supper.
So you seriously don’t need to wait for the next birthday bonanza at Red Lobster (ahem … this shrimp recipe is better anyway!) … and you don’t even need to book a beach vacay or a Bourbon Street crawfish fest!
Nope! With this Mediterranean Shrimp Pasta, you can start making happy seafood memories tonight! And in just minutes, right in your very own kitchen!
Amazing seafood any day … in just minutes? No doubt … that’s about as special as it gets!
- 12-16 ounces whole wheat linguine or fettuccine (see note)
- 1 teaspoon olive oil
- 1 cup chopped sweet onion (from about 1/2 a medium onion)
- 1 pound medium shrimp, peeled and deveined
- 4 garlic cloves, minced
- 2 (14.5-ounce) cans petite diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce with Italian herbs
- 1/4 cup minced fresh Italian flat-leaf parsley
- 2 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup crumbled, reduced-fat feta cheese
- 2 tablespoons minced fresh basil
- Cook pasta according to package directions, omitting salt and oil. Drain.
- Meanwhile, in a nonstick skillet over medium heat, briefly heat oil. Add onions and cook until just beginning to soften, about 4-5 minutes, stirring occasionally.
- Add shrimp and garlic, and continue cooking until shrimp are just beginning to turn opaque, about 2 minutes. Do not cook the shrimp all the way through at this point, or they'll be tough and overcooked by the end.
- Add diced tomatoes, tomato sauce, parsley, oregano, dried basil, salt, black pepper, and crushed red pepper to the shrimp mixture. (Because this recipe comes together so quickly, it helps if you have already measured out all of these ingredients prior to adding them to the pan.) Continue cooking until the sauce mixture is heated through and the shrimp are done, stirring occasionally, about 5 minutes more.
- To serve, top cooked pasta with sauce and sprinkle with feta and fresh basil. Alternately, you can serve this directly from the skillet by tossing the pasta, feta, and fresh basil with the sauce in the skillet.
Linguine and Fettuccine: Different brands of whole wheat pasta seem to be sold in widely varying amounts – typically ranging anywhere from 12 ounces per box to 16 ounces. We've tested this recipe with a range of pasta amounts, and recommend that you simply use whatever amount your favorite brand offers (note that this can affect the exact recipe yield). Obviously, with 12 ounces of pasta, you'll have proportionately a bit more shrimp and sauce, and at 16 ounces of pasta, your final dish will be a bit more focused on the noodles. This recipe is delicious regardless.
Nutrition Information:Yield: 8 servings Serving Size: 1 1/4 cups
Amount Per Serving: Calories: 304Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 124mgCarbohydrates: 46gFiber: 9gSugar: 7gProtein: 25g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
This recipe is inspired by other shrimp pasta recipes I’ve loved before … specifically the beloved Mediterranean Pasta with Shrimp and Feta Cheese sold at the former Clever Chef Works, and the Baked Shrimp with Feta Cheese that Cooking Light published in June of 2000.