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Mediterranean Shrimp Pasta

Mediterranean Shrimp Pasta Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 oz spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1/3 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh parsley

Method
 

  1. Cook spaghetti in salted boiling water until al dente, reserving 1 cup pasta water before draining.
  2. Pat shrimp dry, season with salt and pepper, and sear in 2 tbsp olive oil over medium-high heat for 2 minutes per side. Transfer to a plate.
  3. In the same skillet, cook sliced garlic in the remaining 1 tbsp oil for 30 seconds, then add tomatoes, olives, red pepper flakes, salt, and pepper. Cook 3 to 4 minutes until tomatoes burst.
  4. Pour in white wine, scrape up browned bits, and simmer until reduced by half. Stir in lemon juice and 1/4 cup pasta water, then return shrimp to the pan.
  5. Toss spaghetti into the skillet, adding more pasta water unti the sauce coats the noodles. Scatter parsley over the top and serve.

Notes

If your shrimp still have tails, a quick twist removes them before serving, though eating around the tail is perfectly fine. The dish is best right after tossing, but you can keep the cooked components separate and combine them just before eating if you want to get ahead.