Mediterranean Shrimp and Pasta

Shrimp, like chicken, is very versatile and can be used for just about everything. It goes with all kinds of sauces and vegetables. It can be grilled, boiled, sauteed, baked, poached, and oh so much more. It comes in all sizes, and is found in most places around the world. It is one of the world’s favorites, and it is definitely one of my favorites too.

I very can rarely resist shrimp, no matter how it is cooked, but when it is paired with pasta, I am hooked. Two great tastes that taste great together.

The recipe that caught my eye this time, originally called for crab, which I also love, but I had shrimp and that is what I wanted to make. I use recipes as guides and inspirations. Rarely do I actually follow a recipe exactly. Most often, I look at a recipe and then create my own thing. And of course, this is exactly what I did this time too.

I love all kinds of vegetables, so I am always adding a lot of vegetables to just about any dish I make. This time was no exception. The more variety of vegetables, the better too.

Mediterranean Shrimp and Pasta

1 1/2-2 lbs large shrimp, peeled and deveined

1-1 1/2 TBSP garlic

1-1 1/2 tsp red pepper flakes, or to taste

olive oil and/or lemon olive oil for cooking

1 cup dry white wine

2-3 TBSP lemon juice

salt & pepper to taste

2 TBSP fresh basil, chiffonade

2 TBSP lemon verbena, chiffonade, optional

1 can artichoke hearts, drained and rinsed and cut in 1/2

3-4 tomatoes, diced medium

1/2 cup mixed olives, sliced

1 TBSP Peruvian peppers, optional

1 lb cooked angel hair pasta

Add the oil(s) to a very hot large skillet, then add the garlic and red pepper flakes and cook for about 1 minute. Add the shrimp and continue to cook until the shrimp is done, about 4-5 minutes.

Carefully add the wine and allow to cook for about 2 minutes.

Add all the vegetables and seasonings and combine well. Bring to a boil, then reduce the heat to a simmer and continue to cook for just about 5 minutes, stirring often.

Add the lemon juice right at the end and incorporate well. Once everything is ready, spoon it all over the angel hair pasta, then top with the basil and lemon verbena. Serve with some warmed ciabiatta or crusty bread and a cool, refreshing Mediterranean white wine, such as a white temperanillo or an albarino. Even if you are dining in your own home, or out on your deck, you will feel miles away. You will be on a Mediterranean vacation, at least through the course of dinner.

!Mangia! ! Desfruitas! Bon appetite! Enjoy!

Stay cool, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

11 thoughts on “Mediterranean Shrimp and Pasta”

  1. Thank you for taking the tails off of the shrimp. I can’t tell you how many recipes and videos I see with shrimp and the tails on. How do you eat a meal if the tail is on the shrimp? I’d say well done, but I have no doubt you know what you are doing. Enough ranting

    Liked by 2 people

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