Easy Mediterranean Shrimp Pasta
Shrimp cooks in only a few minutes, which makes it ideal for a pasta that relies on fresh Mediterranean flavors rather than a long-simmered sauce. Garlic, tomato, olive oil and herbs keep the dish light, while pasta water brings everything together into a glossy coating.
Cook the shrimp just until opaque and remove it from the pan before building the sauce. Return it at the end so it warms through without becoming rubbery.
Shrimp Pasta Stays Bright With Lemon, Olives and Feta
- The shrimp are cooked briefly and removed from the pan, which protects them from turning rubbery while the sauce comes together.
- Cherry tomatoes, olives and garlic create a savory Mediterranean-style base without a heavy cream sauce.
- Reserved pasta water helps the olive oil, tomato juices and lemon coat the noodles more evenly.
- Feta and parsley are added at the end for salty, fresh contrast.
Easy Mediterranean Shrimp Pasta
Ingredients
- 10 oz spaghetti or linguine
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1/3 cup Kalamata olives sliced
- 1/4 tsp red pepper flakes
- 1/2 cup pasta water
- 2 tbsp lemon juice
- 1/3 cup crumbled feta
- 1/4 cup chopped parsley
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta until al dente, reserving 1/2 cup pasta water.
- Season shrimp with salt and pepper and cook in olive oil for 1–2 minutes per side; remove.
- Add garlic, tomatoes, olives and red pepper flakes and cook 3–4 minutes.
- Add pasta, reserved pasta water and lemon juice and toss until glossy.
- Return shrimp, then finish with feta and parsley.
Notes
Shrimp Goes In Twice, Not Once
Cook the shrimp quickly at the beginning, remove it, and return it only after the pasta and sauce are ready. That keeps the shrimp from spending the entire sauce-building stage in the skillet and becoming rubbery.
Use Pasta Water to Make the Sauce Glossy
The combination of olive oil, tomato juices and reserved pasta water forms a light coating rather than a heavy cream sauce. Add the water gradually while tossing until the pasta looks glossy.
Lemon and Feta Belong at the Finish
Fresh lemon keeps the pasta bright and feta adds salty richness. Adding both late preserves their contrast instead of cooking them into the sauce.
Do Not Reheat Shrimp More Than Necessary
Seafood dries out quickly. Warm leftovers gently and only until hot, adding a small splash of water if the pasta has tightened in the refrigerator.
