Mediterranean Pasta with Shrimp
Servings: 4 people
Calories: 568kcal
This pasta dish is so fresh and deep in flavor. Perfect for weeknights but also elegant enough for a lovely weekend dinner party. Serve with chilled white wine and crusty Italian bread.
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Equipment
- Large (12-inch) saucepan/skillet
- Pot for boiling pasta
Ingredients
- 1 lb shrimp large, peeled and deveined
- salt and pepper
- 4 tablespoon olive oil
- 1 14 oz. can artichoke hearts drained, halved or quartered
- 1 medium yellow onion chopped
- 6 cloves garlic minced
- 2 teaspoon lemon zest
- ⅛ teaspoon red pepper flakes or more, to taste
- 1 cup white wine
- 1 cup chicken stock
- 2 tablespoon lemon juice
- 1 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 cup kalamata olives pitted, left whole or halved
- 2 tablespoon flat-leaf parsley fresh, chopped, divided
- 12 oz linguine fresh or dried
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, sprinkle the shrimp with salt and pepper all over.1 lb shrimp, salt and pepper
- In a large saute pan, heat the olive oil over medium-high heat. Add the shrimp and cook, without moving them around, for 2 to 3 minutes, until nicely pink and starting to brown on the edges. Use a spatula to flip and cook the other sides for another 2 to 3 minutes, until fully cooked, slightly curled, and bright pink. Set aside on a plate or platter.4 tablespoon olive oil
- In the same pan, sauté the artichokes, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown, about 10 to 12 minutes.1 14 oz. can artichoke hearts, 1 medium yellow onion, 6 cloves garlic, 2 teaspoon lemon zest, ⅛ teaspoon red pepper flakes
- Add the wine and stir gently to dislodge any bits from the bottom of the pan. Bring to a boil and then lower the heat slightly and simmer until reduced by about half, about 8 to 10 minutes.1 cup white wine
- Add the stock, lemon juice, sun-dried tomatoes, olives, 1 tablespoon of parsley, ¾ teaspoon salt, and a healthy pinch of black pepper.1 cup chicken stock, 2 tablespoon lemon juice, 1 cup sun-dried tomatoes, 1 cup kalamata olives, 2 tablespoon flat-leaf parsley
- Simmer until slightly thickened, about 10 minutes.
- While the sauce is simmering, cook the pasta. Drain and return to the pot.12 oz linguine
- Return the shrimp to the sauce just to warm through, about 2 minutes.
- Add the cooked pasta to the sauce and stir around with tongs or a large wooden spoon until all the pasta is well-coated with the sauce.
- Turn the pasta into a serving dish or individual bowls. Garnish with the remaining parsley and serve at once.
Video
Notes
You can easily substitute chicken for the shrimp. Season it with salt and pepper and cook it in a skillet with olive oil over medium heat until cooked through. Grilling the chicken is great, too. Slice, or roughly chop, and add to the sauce during the final stage of the recipe.
To make this dish vegetarian, omit the protein (fish or meat) and use vegetable stock for the chicken stock.
If you prefer not to use wine during the cooking process, double the stock and 1 tablespoon of a good vinegar, such as balsamic or apple cider.
You can use your favorite type of pasta, but we find the long pasta works great with the sauce. Such as bucatini, spaghetti, or fettuccini.
This dish is best served right off the stove, but you can cook the shrimp a couple of hours in advance. The pasta can be cooked, drained, and then tossed with some olive oil and then covered, up to several hours before serving.
It's still amazing the next day, gently heated in the microwave or on the stove. It will keep in the fridge for up to 1 week. The sauce freezes beautifully for up to 2 months.
Nutrition
Calories: 568kcal | Carbohydrates: 87g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 288mg | Sodium: 1048mg | Potassium: 1397mg | Fiber: 7g | Sugar: 16g | Vitamin A: 419IU | Vitamin C: 26mg | Calcium: 235mg | Iron: 7mg