This Mediterranean pasta dish is loaded with shrimp, roasted tomatoes, olives, Feta cheese and is bursting with flavor. This meal looks gourmet but is so easy to make and can be ready in minutes!
Why This Recipe Works
I'm one of those people who could probably eat seafood every night of the week. I'm a true seafood lover and I never grow tired of incorporating fish or shrimp into any one of my favorite recipes. This Mediterranean pasta and shrimp recipe is one of those recipes.
I love the flavors in Mediterranean cooking and this easy to make, healthy pasta and shrimp recipe is one I'm sure you'll love too.
This fabulous dish combines buttery pasta with oven roasted tomatoes, herbs, Feta cheese, salty Kalamata olives and plump, juicy shrimp. It's a meal you will see on my dinner table on a regular basis.
With the availability of frozen seafood, this Mediterranean pasta dish can be enjoyed any time of the year.
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Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Tomatoes: I use 2 plum tomatoes in this recipe. You can use 1 large tomato instead.
- Olive oil: I use extra virgin olive oil in this Mediterranean shrimp and pasta recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Garlic: One clove of garlic adds quite a lot of flavor to this dish. Definitely don't leave it out.
- Seasonings: Use Italian seasoning, red pepper flakes, salt, and black pepper.
- Pasta: I used Casarecci pasta in this recipe because I love it's long, twisted shape. Feel free to use your favorite pasta in its place.
- Butter: Use salted butter.
- Shrimp: I love using Red Argentinian shrimp in this recipe because they're big and beautiful! This type of shrimp is found in the South Atlantic, off the coast of Argentina. When they are caught, they are red in color which makes them different from other types of shrimp which are commonly a blue or grey color. Red Argentinian shrimp are some of the sweetest shrimps in the world and they cook faster than regular shrimp. Feel free to use the kind of shrimp that is easily available to you.
- Olives: I use kalamata olives in this recipe. These olives are grown in Greece and have a distinctive almond shape, meaty texture, and dark purple color. The name is also spelled, Calamata. Look for pitted olives which have the seeds already removed.
- Feta cheese: Feta is a Greek white cheese made from sheep's milk or a mixture of sheep and goat's milk. Feta is white in color and has a crumbly texture. It is usually sold in blocks or in packages of crumbled feta.
How To Make This Recipe
- Slice plum tomatoes in half lengthwise, drizzle a little olive oil over the tops and sprinkle each tomato with seasonings, salt and pepper. To the pan, add chopped garlic and a pinch of crushed red pepper flakes and roast the tomatoes in the oven until they become soft and are slightly browned.
- Roasting brings out a wonderful flavor in the tomatoes and while they're in the oven, you can make the pasta and cook the shrimp.
- After the tomatoes roast in the oven, spoon them into the cooked pasta along with the beautiful cooked shrimp.
- I used Casarecci pasta in this recipe because I love it's long, twisted shape. Feel free to use your favorite pasta in its place.
- Finally, add in the Kalamata olives and the Feta cheese and enjoy.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this shrimp and pasta recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Tomatoes: Ratatouille, Avocado Toast, Lentil Stew
- Pasta: Baked Pasta with Roasted Vegetables, Crawfish Pasta, Buttered Noodles
- Shrimp: Shrimp Fettuccine, Shrimp Scampi, Shrimp Creole
- Kalamata olives: Mediterranean Chicken, Spinach and Orzo Salad, Roasted Garlic with Olives and Feta
- Feta cheese: Greek Salad, Italian Pasta Salad, Moussaka
Frequently Asked Questions
You might like to consider serving either of these side dishes:
Avocado Salad
French Bread
Leftovers can be stored in the fridge for up to 2 days.
Expert Tips
- Here is how to peel and devein shrimp:
- Pull off the legs.
- Using your fingers, crack open the underside of the shell and peel it off.
- Pinch the tail where it meets the body of the shrimp and pull off.
- Gently run a paring knife along the back of the shrimp.
- Look for the vein. It will look like a long, dark, gritty string. Using the tip of your knife, pull it out.
- For convenience, consider using frozen and thawed shrimp.
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If you’ve tried this Mediterranean shrimp and pasta 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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Ingredients
- ½ pound plum tomatoes , halved lengthwise (about 2)
- 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 (medium shells, farfalle, casarecci or your favorite shape)
- ½ tablespoon salted butter
- 4 ounces shrimp , peeled and deveined
- ¼ cup pitted Kalamata olives
- 2 tablespoons Feta cheese
Instructions
- Heat oven to 400 degrees F (200 degrees C).
- Place tomatoes, cut-sides up, in a foil-lined baking pan. Mix 1 tablespoon of the olive oil, garlic, Italian seasoning, red pepper flakes, salt and pepper in a bowl. Spoon over tomatoes. Drizzle with 1 tablespoon of the olive oil.
- Roast in the preheated oven for 40 minutes or until the tomatoes are soft and browned on top.
- While the tomatoes are roasting, cook the pasta as directed on package. Drain well, transfer to a bowl and stir in the remaining olive oil.
- Heat the butter in a small skillet. When the butter melts, add the shrimp to the pan. Cover the pan and cook the shrimp 2 minutes on one side, flip the shrimp over and cook for an additional 2-3 minutes. Remove the shrimp from the pan and add to the pasta.
- Coarsely chop 1/2 of the tomatoes and add them and the rest of the tomatoes along with their juices to the pasta, toss to mix well.
- Stir in the Kalamata olives and the feta. season with salt to taste and serve immediately.
Notes
- Here is how to peel and devein shrimp:
- Pull off the legs.
- Using your fingers, crack open the underside of the shell and peel it off.
- Pinch the tail where it meets the body of the shrimp and pull off.
- Gently run a paring knife along the back of the shrimp.
- Look for the vein. It will look like a long, dark, gritty string. Using the tip of your knife, pull it out.
- For convenience, consider using frozen and thawed shrimp.
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.
Seafood and pasta dishes are always a big hit with my family and I loved this light dinner recipe!
omg this looks SO good! I don’t cook shrimp at home enough
Calorie count seems awful high….. is it miscalculated?
Your one person recipes make my life so much easier – it’s so hard for me to cook for myself.
Mediterranean dishes are always my preference. I don’t eat shrimp so I may substitute it with chickpeas.
Looks beautiful and so tasty! Love simple meals like this!
Joanie, hands down, One Dish Kitchen is one of my favorite food blogs! All of your recipes are so darn beautiful and scrumptious. I’m very excited about this Mediterranean Shrimp Pasta! Mmm….
This dish is insanely gorgeous! I cannot wait to try and cook it in my house! Fantastic recipe!!