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.
Servings: 4
Equipment
Ingredients
- 8 Ounces linguine
- 4 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1½ Pounds large shrimp raw, shell-on or peeled, deveined
- 4 Cloves garlic minced
- 1½ 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.
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
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