Mediterranean Shrimp Pasta For One
Make this Mediterranean Shrimp Pasta for one with juicy shrimp, roasted tomatoes, Kalamata olives, and feta tossed in a light olive oil sauce. Ready in minutes and made with simple ingredients.
Servings: 1 serving
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
Serving: 1serving | Calories: 767kcal | Carbohydrates: 56g | Protein: 38g | Fat: 63g | Saturated Fat: 16g | Cholesterol: 331mg | Sodium: 852mg | Potassium: 755mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2340IU | Vitamin C: 37mg | Calcium: 416mg | Iron: 5mg
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