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This single serving Mediterranean shrimp pasta features juicy shrimp, roasted tomatoes, briny olives, and feta tossed with pasta in a light olive oil sauce. It’s a fresh, flavorful single serving dinner made with simple ingredients.
Featured Comment
“I made this for dinner tonight and just WOW delicious.”
– Georgia
Why You’ll Love This Recipe
- Ready in Minutes: A quick, flavorful dinner made with simple ingredients.
- Fresh Mediterranean Flavors: Juicy shrimp, roasted tomatoes, olives, and feta in a light olive oil sauce.
- Single Serving: Perfectly portioned so you can enjoy a complete meal without leftovers.
- Easy to Customize: Add spinach, lemon, or make it creamy to change the flavor.
Golden roasted tomatoes, tender shrimp, and warm pasta tossed together with olive oil and feta is my idea of a beautiful, satisfying meal. The shrimp stay juicy, the tomatoes release their sweetness, and the olives and feta add a salty contrast that makes every bite balanced and bright. I love how this Mediterranean shrimp pasta feels fresh and flavorful, yet comes together easily for a simple, homemade dinner.
Looking for more single serving shrimp dishes? Try shrimp scampi for one, bang bang shrimp rice bowl, shrimp fettuccine for one, and thai shrimp soup for one.
Ingredients
If you have any ingredients leftover from this Mediterranean shrimp pasta recipe, check out our Leftover Ingredients Recipe Finder.
- Tomatoes: Use 2 plum tomatoes, chopped. They’re firm and slightly sweet and help create a light Mediterranean-style sauce. You can substitute 1 large tomato or a handful of cherry tomatoes. Extra tomatoes can be used in caprese pasta for one, single serve cioppino, or a small taco salad.
- Olive Oil: Extra virgin olive oil adds classic Mediterranean flavor and forms the base of the sauce.
- Garlic: One clove of fresh garlic builds bold flavor.
- Seasonings: Italian seasoning, red pepper flakes, salt, and black pepper season the shrimp and pasta. The red pepper flakes add gentle heat.
- Pasta: Casarecce works well because the twists hold the light olive oil sauce. Penne, linguine, or spaghetti are good substitutes. Use extra pasta in an Italian pasta salad.
- Butter: A small amount of salted butter adds richness and helps create a silky finish.
- Shrimp: Use 4 ounces of raw shrimp, peeled and deveined. Large or jumbo shrimp stay juicy and tender. I prefer red Argentinian shrimp because they’re naturally sweet and cook quickly, but any shrimp will work. Pat dry before cooking so they sear properly. Use extra shrimp in shrimp étouffée for one, shrimp tacos for one, or single serving pad thai.
- Olives: Kalamata olives add a briny, savory flavor. Slice them so they distribute evenly. Use leftovers in sheet pan Greek chicken or spinach and orzo salad.
- Feta Cheese: Crumbled feta adds a creamy, tangy finish. Block feta has the best flavor, but pre-crumbled works. Add extra feta to a Greek chicken bowl or small avocado salad.
Recipe Variations
Here are a few easy ways to change this Mediterranean shrimp pasta:
- Add Spinach: Stir in a handful of fresh spinach at the end of cooking. It wilts quickly and adds color and freshness.
- Use Sun-Dried Tomatoes: Replace fresh tomatoes with chopped sun-dried tomatoes for a deeper, concentrated flavor.
- Make It Creamy: Stir in a splash of heavy cream for a richer, creamy Mediterranean pasta.
- Go Gluten Free: Use your favorite gluten free pasta and cook according to package directions.
How To Make Mediterranean Shrimp Pasta
See the recipe box below for ingredient amounts and full recipe instructions.
- Roast the Tomatoes: Preheat oven to 400°F (200°C).
Place halved plum tomatoes cut side up on a foil-lined baking sheet. In a small bowl, mix 1 tablespoon olive oil, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Spoon over the tomatoes and drizzle with the remaining olive oil.
Roast for 25 minutes, until soft and lightly browned. - Cook the Pasta: While the tomatoes roast, cook the pasta in salted water until al dente. Drain and transfer to a bowl. Toss with a little olive oil to prevent sticking.
- Cook the Shrimp: Melt butter in a small skillet over medium-high heat. Add the shrimp in a single layer. Cook 2 minutes, flip, and cook 2 to 3 minutes more until pink and opaque. Remove from heat.
- Combine: Coarsely chop half of the roasted tomatoes. Add all the tomatoes and their juices to the pasta. Toss well.
- Finish: Stir in the shrimp, Kalamata olives, and crumbled feta. Taste and adjust salt if needed. Serve warm.
Expert Tips
- Pat the Shrimp Dry: Blot shrimp with paper towels before cooking. Dry shrimp sear better and develop more flavor.
- Do Not Overcook the Shrimp: Shrimp cook quickly. Remove them as soon as they turn pink and opaque to keep them tender.
- Cook Pasta Until Al Dente: Slightly firm pasta holds up better when tossed with the tomatoes, olive oil, and shrimp.
- Add Feta at the End: Stir in feta just before serving so it softens slightly without fully melting.
- Taste Before Serving: Olives and feta are salty, so taste before adding extra salt.
Frequently Asked Questions
Yes. Thaw the shrimp completely and pat them dry before cooking so they sear properly and stay tender.
Shrimp are done when they turn pink and opaque and curl into a loose “C” shape. Overcooked shrimp curl tightly and become firm.
This dish is best served fresh, but you can refrigerate leftovers for up to 2 days and reheat gently on the stove.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this Mediterranean shrimp pasta recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Mediterranean Shrimp Pasta For One
Ingredients
- 2 medium plum tomatoes -sliced in half lengthwise
- 3 tablespoons olive oil -divided
- 1 clove garlic -chopped
- 1 teaspoon Italian seasoning
- ⅛ teaspoon crushed red pepper flakes
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¾ cup uncooked short shaped pasta (use shells, farfalle, casarecci or another medium sized pasta)
- ½ tablespoon salted butter
- 4 ounces shrimp -peeled and deveined
- ¼ cup pitted Kalamata olives
- 2 tablespoons Feta cheese
Instructions
- Heat oven to 400°F (200°C).
- Place halved plum tomatoes cut side up on a foil-lined baking sheet. In a small bowl, mix 1 tablespoon olive oil, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Spoon over the tomatoes and drizzle with the remaining olive oil.
- Roast for 25 minutes, until the tomatoes are soft and lightly browned on top.
- While the tomatoes roast, cook pasta in salted water (about 1 teaspoon) until al dente. Drain and transfer to a bowl. Toss lightly with olive oil to prevent sticking.
- Melt butter in a small skillet over medium-high heat. Add shrimp in a single layer. Cook 2 minutes, flip, and cook 2 to 3 minutes more until pink and opaque. Remove from heat.
- Coarsely chop half of the roasted tomatoes. Add all the tomatoes and their juices to the pasta. Toss to combine.
- Stir in the shrimp, Kalamata olives, and crumbled feta. Taste and adjust salt if needed. Serve warm.
Notes
- Pat the Shrimp Dry: Blot shrimp with paper towels before cooking. Dry shrimp sear better and develop more flavor.
- Do Not Overcook the Shrimp: Shrimp cook quickly. Remove them as soon as they turn pink and opaque to keep them tender.
- Cook Pasta Until Al Dente: Slightly firm pasta holds up better when tossed with the tomatoes, olive oil, and shrimp.
- Add Feta at the End: Stir in feta just before serving so it softens slightly without fully melting.
- Taste Before Serving: Olives and feta are salty, so taste before adding extra salt.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this for dinner tonight and just WOW delicious. Super easy prep and cooking. I added 1/2 juice of a lemon, but it really didn’t need it. Would be great with chicken as well, roasted in the oven with the tomato. I chopped all the tomatoes and tossed it in. Delicious.