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This 25-minute Mediterranean shrimp pasta is a picture-perfect Mediterranean-style dish, boasting plenty of amazing flavors. It has juicy shrimp, rich-flavored Kalamata olives, marinated artichokes, garlic, lemon, and white wine, along with a bright pop from cherry tomatoes and briny capers. Every mouthful of this restaurant-worthy shrimp linguine recipe is a true delight, especially if you adore those mouthwatering Mediterranean ingredients. This dish is easy enough to make on a busy weeknight but also special enough to serve to dinner guests.

A dish of Mediterranean shrimp linguine topped with vegetables, herbs, and feta cheese is served on a white plate. A package of linguine pasta lies beside the plate, along with a glass of white wine and lemon.

In under half an hour, you can whip up the most delicious Mediterranean shrimp pasta recipe you ever tasted. This is a great dish for a busy weeknight meal.

You can also try these Mediterranean chicken orzo bowls, some succulent sheet pan baked cod, or maybe easy crockpot chicken fettuccine alfredo.

A plate of Mediterranean shrimp linguine with cherry tomatoes, olives, artichokes, feta cheese, and lemon slices, accompanied by a pan with more pasta, a glass of white wine, and various seasonings on the side.

Why You’ll Love It

The flavors are amazing: Mediterranean dishes are known for their fresh, aromatic ingredients and this white wine shrimp linguine recipe certainly has a lot of great flavors to enjoy.
It’s quick and easy to make: Once you’ve prepped the ingredients you simply need to cook the pasta, cook the shrimp and then add the other ingredients and cook some more. Toss it all together and, in under 30 minutes, it’s ready to dish up! Everything’s cooked in the same pan except the pasta.
It can be customized: Not a fan of shrimp? Use chicken. Don’t want to add wine? Use broth. You can also adjust the other ingredients, using any other veggies and seasonings you happen to prefer to make the recipe your own.
Great for any occasion: Whether you’re looking for something to make for a speedy midweek dinner or you’re expecting guests over, this shrimp pasta dish has it all. And it’s great paired with a glass of crisp white wine if you’re out to impress.

A dish of Mediterranean shrimp linguine topped with lemon slices, olives, artichoke hearts, and cheese, garnished with parsley, served with a side of sliced garlic.

Mediterranean Shrimp and Pasta Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Linguine: You can sub angel hair or spaghetti if preferred.
White wine: Adds an elegant flavor. I like something dry and crisp such as Pinot Grigio.
Shrimp: Large shrimp are best for this dish. They look better and are so succulent.
Garlic: Always good in savory dishes.
Olive oil and butter: To cook the shrimp and veggies, and add flavor to the sauce.
Cherry tomatoes: Add a pop of color and juicy sweet flavor.
Capers and olives: For salty, briny touches.
Marinated artichokes: You can use canned ones or get your own from the deli counter. Drain well before adding to the recipe.
Crumbled feta cheese: Adds a creamy texture and salty flavor.
Crushed red pepper flakes: For a kick of spice. Feel free to omit this ingredient.

Ingredients for Mediterranean shrimp linguine on a marble countertop, including shrimp, artichoke hearts, butter, feta cheese, capers, olives, cherry tomatoes, spaghetti, parsley, pepper, salt, garlic, olive oil, white wine and lemon.

How to Make Mediterranean Shrimp Pasta

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the pasta: Cook it and then drain and set aside.
Cook the raw shrimp: Cook shrimp in butter and olive oil until pink, over a medium heat.
Add more ingredients: Add the garlic and tomatoes and cook, then add the wine, lemon juice and lemon zest, capers, olives, artichokes, salt, black pepper, red pepper flakes, and some more butter. Simmer for a few minutes.
Combine the pasta and sauce: Stir the cooked pasta into the shrimp mixture, then serve garnished with feta cheese and chopped parsley.

A Mediterranean shrimp linguine dish with linguine, shrimp, tomatoes, artichokes, olives, and lemon slices garnished with parsley and crumbled cheese in a skillet. A small plate with sliced garlic is on the side.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free linguine (try this one!) instead of whole wheat pasta.
White wine: If you prefer not to use wine or you’re out, you can use chicken broth.
More add-ins: Sun dried tomatoes, kale or spinach would be good, or perhaps some thinly sliced mushrooms or even peas.
Shrimp alternatives: Try chicken or maybe scallops or clams instead.
The garnish: Swap the fresh parsley for fresh basil or fresh oregano if preferred.

A plate of Mediterranean shrimp linguine with cherry tomatoes, olives, and lemon slices, garnished with fresh herbs and crumbled cheese, next to a glass of white wine and a pan of additional pasta servings.

Serving Suggestions

Appetizers: Start your Mediterranean meal with Italian white bean salad or chopped salad.
Side dishes:
You can pair Mediterranean shrimp pasta with crusty bread (it’s great for soaking up the buttery garlicky sauce!) and maybe one of these vegetable side dishes or a fresh salad. And a glass of white wine.
Desserts:
Finish up with Italian almond cake or a strawberry lemon cheesecake dessert.

A plate of Mediterranean shrimp linguine is topped with artichokes, cherry tomatoes, olives, capers, and crumbled feta cheese. Fresh parsley and a pack of pasta are nearby.

How to Store Mediterranean Shrimp Linguine

Store: Keep leftovers in an airtight container in the refrigerator and eat within 2 days.
Freeze: Cooked shrimp can get rubbery when thawed and reheated, so I wouldn’t freeze this recipe.
Reheat: You can warm it back up gently in a pan on the stove.

A plate of Mediterranean shrimp linguine mixed with artichokes, tomatoes, olives, and garnished with herbs and feta cheese. A fork rests on the plate next to a striped napkin. A glass of white wine is in the background.

Top Tips

Shrimp size: If you’re using medium or small shrimp, cook them for a couple of minutes, remove from the pan and reintroduce them at the end, otherwise they’ll overcook and toughen.
Wine pairing: Choose something dry, both for the recipe and to serve with it. Pinot Grigio, unoaked Chardonnay or Sauvignon Blanc would be good.
Drain the ingredients: Drain the olives, capers and artichoke quarters thoroughly before adding them to the pan.

A close-up of a plate of Mediterranean shrimp linguine topped with artichokes, olives, capers, tomatoes, and crumbled white cheese, garnished with fresh parsley.

Mediterranean Linguine FAQs

How can you tell when the shrimp are cooked?

They will turn from gray to pink and curl up like a C-shape. Don’t let them curl up more into an O-shape! Remember, C = Cooked and O = Overcooked!

Should you use fresh or frozen shrimp?

That’s your choice. Fresh shrimp can be expensive but are usually very tasty. Peeled shrimp are best, so people don’t have to pick out the shrimp from their shrimp pasta and peel them which can be messy. Do de-vein them, using a sharp knife to slit down their backs so you can remove and discard the black tract.

What’s the best garnish?

I used feta crumbles and fresh parsley but you can omit the feta or use some freshly grated parmesan, and/or swap the parsley for basil or oregano. Something else you might like to do, for a gourmet presentation, is cook some jumbo shell-on shrimp and add a couple to each plate as a garnish (don’t forget the napkins!)

How do you ensure the shrimp don’t overcook?

I usually fully cook them and then remove from the pan and set aside while I make the sauce. Then I add them back at the end with the linguine. That way, there’s no risk of overcooking.

A plate of Mediterranean shrimp linguine with tomatoes, olives, and feta cheese, garnished with lemon slices and parsley, accompanied by a pan of pasta, a glass of white wine, and spices on a marble surface.

Mediterranean Shrimp Pasta Recipe

5 from 2 votes

Mediterranean Shrimp Linguine

In under half an hour, you can whip up the most delicious Mediterranean shrimp pasta recipe you ever tasted. This is a great dish for a busy weeknight meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

  • 8 Ounces linguine
  • 4 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • Pounds large shrimp, raw, shell-on or peeled, deveined
  • 4 Cloves garlic, minced
  • Cups cherry tomatoes, sliced in half
  • ¼ Cup white wine
  • 1 lemon, small, freshly squeezed
  • zest of ½ lemon
  • 1 Tablespoon capers, drained
  • ¼ Cup pitted Kalamata olives, chopped
  • ¼ Cup marinated artichokes, quartered
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • ¼ Teaspoon crushed red pepper flakes, plus more to taste
  • parsley, fresh chopped, optional garnish
  • ½ Cup feta, crumbled

Instructions 

  • Bring a large pot of salted water to a boil and then cook the pasta according to package instructions, drain it and set aside.
  • Meanwhile, heat a large skillet over a medium heat. Add 1 tablespoon of the butter and the olive oil to the pan.
  • Add the shrimp and cook for 2 to 4 minutes, or until pink.
  • Add the garlic and tomatoes and cook for 2 minutes, stirring occasionally.
  • Pour in the white wine and deglaze the pan for 1 or 2 minutes.
  • Add the lemon zest, lemon juice, capers, olives, artichokes, salt, pepper, red pepper flakes, and remaining 3 tablespoons of butter.
  • Bring the mixture to a simmer and cook for 3 to 5 minutes.
  • Remove the pan from the heat and add the cooked pasta. Toss everything together until combined.
  • Serve right away, garnished with feta crumbles and chopped parsley if liked.

Notes

Shrimp size: If you’re using medium or small shrimp, cook them for a couple of minutes, remove from the pan and reintroduce them at the end, otherwise they’ll overcook and toughen.
Wine pairing: Choose something dry, both for the recipe and to serve with it. Pinot Grigio, unoaked Chardonnay or Sauvignon Blanc would be good.
Drain the ingredients: Drain the olives, capers and artichoke quarters thoroughly before adding them to the pan.

Nutrition

Calories: 562kcal | Carbohydrates: 52g | Protein: 35g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 261mg | Sodium: 1583mg | Potassium: 520mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1144IU | Vitamin C: 31mg | Calcium: 224mg | Iron: 2mg
Like this recipe? Rate and comment below!

Mediterranean shrimp linguine offers such wonderful flavors in every mouthful. Garlic, butter and juicy shrimp are paired with Mediterranean inspired ingredients to give it such a flavorful, fresh taste. This is a very easy dish to make and it takes less than half an hour – what’s not to love?

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 2 votes

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