Description
A quick, one-pan Mediterranean shrimp pasta with cherry tomatoes, olives, and lemon that comes together in under 25 minutes, perfect for busy weeknight dinners.
Ingredients
Scale
- 12 oz Penne or Fusilli Pasta
- 3 tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic, minced
- 1 pint Cherry Tomatoes
- ½ cup Kalamata Olives, pitted and halved
- 1 lb Frozen Shrimp, peeled and deveined
- 1 large Lemon (zest and juice)
- ¼ cup Fresh Parsley, chopped
- ½ teaspoon Red Pepper Flakes
- Salt and Black Pepper to taste
- 1 tablespoon Butter or Cooking Spray
Instructions
- Prep ingredients: Chop parsley, zest lemon, mince garlic, halve olives, and pat thawed shrimp completely dry.
- Cook pasta in a large pot of salted boiling water until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear shrimp in a single layer for 1-2 minutes per side until pink, then remove to a plate.
- In the same skillet, sauté garlic and red pepper flakes for 30 seconds. Add cherry tomatoes and olives, cooking for 3-4 minutes until tomatoes burst.
- Return shrimp to the pan, add drained pasta and ¼ cup reserved pasta water. Toss over low heat.
- Add lemon zest and juice, tossing to combine. Serve immediately topped with fresh parsley.
Notes
Pat shrimp dry to ensure they sear rather than steam. Reserve pasta water to help thicken the sauce. Do not rinse cooked pasta. If sauce is too thick, add more pasta water; if too thin, simmer longer.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 52
- Fiber: 3
- Protein: 28
Keywords: Mediterranean Shrimp Pasta, one-pan dinner, quick weeknight meals, shrimp pasta, easy pasta recipes, healthy dinner ideas