Mediterranean Pasta with Shrimp is not only amazing in flavor, but it’s also incredibly easy to prepare and is healthy, too! If you’re feeling really ambitious, make the pasta from scratch! And the dish comes together in about 30 to 40 minutes! Perfect for a weeknight meal or a glorious dinner party on the weekend!
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🍤 The Ingredients
This recipe pairs succulent seafood with a vibrant medley of briny, citrusy, and savory coastal flavors for a light yet deeply satisfying meal. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Large Shrimp: For the best texture, use “large” or “jumbo” shrimp (16/20 or 21/25 count). If using frozen shrimp, ensure they are completely thawed and patted dry before cooking.
- Linguine: This long, flat noodle is traditional, but you can easily swap it for spaghetti, fettuccine, or even a short pasta like penne. For a gluten-free version, use your favorite chickpea or brown rice pasta.
- Artichoke Hearts: Use canned artichokes packed in water to keep the flavors clean. If you only have marinated artichokes, reduce the amount of added olive oil in the recipe to account for the extra oil.
- White Wine: Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. If you prefer not to cook with alcohol, substitute with an equal amount of chicken or vegetable broth.
- Sun-Dried Tomatoes: Tomatoes packed in oil are preferred for their tender texture. If using dry-packed sun-dried tomatoes, soak them in hot water for 10 minutes before slicing.
- Kalamata Olives: These provide a distinct briny flavor. If you find them too strong, you can substitute them with milder Castelvetrano olives or two tablespoons of drained capers.
- Lemon: Fresh is best! Use a microplane for the zest and squeeze the juice fresh to ensure the pasta has a bright, citrusy finish.
- Red Pepper Flakes: This adds a subtle warmth. Feel free to double the amount if you like a spicy kick, or omit it entirely for a mild dish.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Mediterranean Pasta
- Don’t Overcook the Shrimp: Since you are sautéing the shrimp first and then adding them back at the end, cook them just until they turn pink and opaque (about 1–2 minutes per side). Removing them early ensures they stay tender and “snap” rather than becoming rubbery.
- Reserve the Pasta Water: Before draining your linguine, scoop out a cup of the starchy pasta water. If the sauce reduces too much during the 10-minute simmer or if the pasta seems dry when you combine everything, a splash of this liquid will help create a silky, cohesive sauce.
- Deglaze Thoroughly: When you add the white wine, use a wooden spoon to scrape up the “fond” (the brown bits) from the bottom of the pan. Those bits are packed with concentrated flavor from the shrimp and aromatics.
- Cook Pasta “Al Dente”: Aim to pull the pasta out of the water about 1 minute before the package directions say it’s done. It will finish cooking and soak up the flavorful sauce once you toss everything together in the pan.
- Mise en Place is Key: This recipe moves quickly once the heat is on. Have your artichokes, onions, garlic, and sun-dried tomatoes chopped and ready to go before you even start the shrimp.
- Layer Your Herbs: For the best flavor, add half of the parsley during the simmering stage to infuse the sauce, and save the other half for the final garnish to provide a fresh, bright pop of color and taste.
- Adjust the Acid: If the dish feels like it’s “missing something” at the end, add a tiny extra squeeze of fresh lemon juice. The acidity helps cut through the richness of the olive oil and brightens the briny flavors of the olives and artichokes.
👩🏼🍳 How to Make Mediterranean Pasta with Shrimp
- Step 1: Season the shrimp with salt and pepper and then sauté in olive oil over medium heat until pink and cooked through. Remove from the pan and set aside.
- Step 2: Add the artichokes, onion, garlic, lemon zest, and red pepper flakes and sauté for another 10 minutes.
- Step 3: Pour in the wine, deglaze the pan, and simmer until reduced by about half, about 10 minutes.
- Step 4: Stir in the stock, lemon juice, sun-dried tomatoes, olives, half of the parsley, salt, and pepper. Simmer for 10 more minutes.
- Step 5: Meanwhile, cook the pasta in salted boiling water until al dente. Save 1 cup of the pasta water. Drain the pasta.
- Step 6: Stir in the cooked shrimp and pasta. Stir to combine. Add reserved pasta water, if needed. Serve at once, garnished with remaining chopped parsley.
Expert Tip
For an extra layer of savory depth, use the oil from the sun-dried tomato jar to sauté your shrimp and aromatics. This oil is already infused with concentrated tomato flavor and herbs, giving the entire dish a richer, more complex Mediterranean profile than standard olive oil alone.
🍝 How to Serve
This Mediterranean Shrimp Pasta is a complete meal on its own, but you can elevate the experience by pairing it with these classic sides:
- A Crisp, Refreshing Salad: Balance the briny, savory flavors of the pasta with a fresh salad. A Classic Chopped Italian Salad with a zesty vinaigrette complements the Mediterranean theme perfectly, or you can serve a Homemade Caesar Salad if you prefer a creamy, crunchy contrast.
- Cheesy Garlic Bread: Serve warm, Cheesy Garlic Bread on the side. It’s the perfect vessel for soaking up the delicious leftover lemon, garlic, and white wine sauce at the bottom of the bowl.
- White Wine Pairing: Since you’re already cooking with white wine, serve the dish with a chilled glass of the same bottle. A crisp Sauvignon Blanc, Pinot Grigio, or a dry Rosé pairs beautifully with the shrimp and citrus notes.
- Fresh Garnishes: Present the pasta in shallow bowls and finish with a final sprinkle of fresh Italian parsley and a lemon wedge on the side for those who want an extra burst of brightness.
- Optional Cheese: While many traditional seafood pastas skip the cheese, a light dusting of freshly grated Parmesan or a few crumbles of salty Feta can add a lovely finishing touch to these specific ingredients.
🙋🏽♂️ Frequently Asked Questions
Can I make this Mediterranean Pasta ahead of time?
This dish is best served immediately to ensure the seafood stays tender and the sauce remains silky. If you need to prep early, you can chop all the vegetables and aromatics in advance so the actual cooking process takes only a few minutes.
What is the best way to reheat leftover Mediterranean Pasta?
To keep the shrimp from getting tough, reheat portions in a skillet over low heat with a splash of water or broth. This helps loosen the sauce and prevents the noodles from drying out.
Can I use frozen shrimp for this Mediterranean Pasta?
Yes, just make sure they are fully thawed and patted dry before cooking. This ensures they get a nice sear in the pan rather than steaming in their own juices.
Can I add other vegetables to this Mediterranean Pasta?
Certainly! Fresh baby spinach, roasted red peppers, or sautéed zucchini would all be delicious additions that complement the existing briny and citrusy flavors.
Is there a substitute for the wine in Mediterranean Pasta?
You can use chicken or vegetable broth instead. If you go this route, consider adding a teaspoon of white wine vinegar or an extra squeeze of lemon to maintain that bright, acidic balance.
😋 More Amazing Mediterranean Recipes
Ready to make the best pasta dish this side of the Amalfi Coast? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Mediterranean Pasta with Shrimp
This pasta dish is so fresh and deep in flavor. Perfect for weeknights but also elegant enough for a lovely weekend dinner party. Serve with chilled white wine and crusty Italian bread.
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Servings: 4 people
Calories: 568kcal
Video
Equipment
- Large (12-inch) saucepan/skillet
- Pot for boiling pasta
Ingredients
- 1 lb shrimp large, peeled and deveined
- salt and pepper
- 4 tablespoon olive oil
- 1 14 oz. can artichoke hearts drained, halved or quartered
- 1 medium yellow onion chopped
- 6 cloves garlic minced
- 2 teaspoon lemon zest
- ⅛ teaspoon red pepper flakes or more, to taste
- 1 cup white wine
- 1 cup chicken stock
- 2 tablespoon lemon juice
- 1 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 cup kalamata olives pitted, left whole or halved
- 2 tablespoon flat-leaf parsley fresh, chopped, divided
- 12 oz linguine fresh or dried
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, sprinkle the shrimp with salt and pepper all over.1 lb shrimp, salt and pepper
- In a large saute pan, heat the olive oil over medium-high heat. Add the shrimp and cook, without moving them around, for 2 to 3 minutes, until nicely pink and starting to brown on the edges. Use a spatula to flip and cook the other sides for another 2 to 3 minutes, until fully cooked, slightly curled, and bright pink. Set aside on a plate or platter.4 tablespoon olive oil
- In the same pan, sauté the artichokes, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown, about 10 to 12 minutes.1 14 oz. can artichoke hearts, 1 medium yellow onion, 6 cloves garlic, 2 teaspoon lemon zest, ⅛ teaspoon red pepper flakes
- Add the wine and stir gently to dislodge any bits from the bottom of the pan. Bring to a boil and then lower the heat slightly and simmer until reduced by about half, about 8 to 10 minutes.1 cup white wine
- Add the stock, lemon juice, sun-dried tomatoes, olives, 1 tablespoon of parsley, ¾ teaspoon salt, and a healthy pinch of black pepper.1 cup chicken stock, 2 tablespoon lemon juice, 1 cup sun-dried tomatoes, 1 cup kalamata olives, 2 tablespoon flat-leaf parsley
- Simmer until slightly thickened, about 10 minutes.
- While the sauce is simmering, cook the pasta. Drain and return to the pot.12 oz linguine
- Return the shrimp to the sauce just to warm through, about 2 minutes.
- Add the cooked pasta to the sauce and stir around with tongs or a large wooden spoon until all the pasta is well-coated with the sauce.
- Turn the pasta into a serving dish or individual bowls. Garnish with the remaining parsley and serve at once.
Notes
NOTE: Watch the video in the recipe card for visual guidance.
You can easily substitute chicken for the shrimp. Season it with salt and pepper and cook it in a skillet with olive oil over medium heat until cooked through. Grilling the chicken is great, too. Slice, or roughly chop, and add to the sauce during the final stage of the recipe.
To make this dish vegetarian, omit the protein (fish or meat) and use vegetable stock for the chicken stock.
If you prefer not to use wine during the cooking process, double the stock and add 1 tablespoon of a good vinegar, such as balsamic or apple cider.
You can use your favorite type of pasta, but we find the long pasta works great with the sauce. Such as bucatini, spaghetti, or fettuccini.
This dish is best served right off the stove, but you can cook the shrimp a couple of hours in advance. The pasta can be cooked, drained, and then tossed with some olive oil, and then covered, up to several hours before serving.
It’s still amazing the next day, gently heated in the microwave or on the stove. It will keep in the fridge for up to 1 week. The sauce freezes beautifully for up to 2 months.
Nutrition
Calories: 568kcal | Carbohydrates: 87g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 288mg | Sodium: 1048mg | Potassium: 1397mg | Fiber: 7g | Sugar: 16g | Vitamin A: 419IU | Vitamin C: 26mg | Calcium: 235mg | Iron: 7mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
POST UPDATE: The recipe was originally published in June 2014 but was updated with improved tweaks to the recipe, tips, new photography, and a fabulous new video in March, 2020!
Kathy says
I am teaching my husband to cook and when I found this recipe, I thought it would be perfect. We made it tonight for dinner and it was delicious! The flavor was rich and the sauce had a bit of creaminess to it. I used rose wine since I didn’t have white, and I used fresh cherry tomatoes halved instead of the sun-dried tomatoes. This will be in our dinner rotation as it was easy and we loved it. Plus, now that my husband has made this with my help, perhaps he will surprise me with dinner some night! Thank you for a wonderful meal!
Kris Longwell says
There is SO MUCH to love about all of this! First…we LOVE that you are teaching your hubby how to cook!! We an amazing marriage! And your modifications sound perfect! Please give our best to your husband and tell him we send big ole kuddos!!!!! Thanks for sharing and for the awesome review. That means so much to us! Please stay in touch! xo Kris & Wesley
Jennifer Letch says
Absolutely delicious!
Kris Longwell says
Hi Jennifer! Woo hoo! We are so happy you made the Mediterranean pasta with shrimp and loved it! It’s one of our favorites, too! Thanks so much for sharing and for the wonderful review! That means the world to us! Please stay in touch! Best, Kris & Wesley
susie says
This was outstanding. My only change would be to add a little more shrimp- or maybe I used too much pasta. Regardless, it was just delicious and even better on subsequent days as we consumed the leftovers.
Mark French says
This was really delicious. The only thing I will do differently next time is chop the artichokes into smaller pieces. But, that’s so minor. All the flavors worked well together. I even used my homemade fettuccini which worked well. Thank you!
Kris Longwell says
Hi Mark! We are sooo glad you enjoyed the Mediterranea shrimp pasta! Cutting down the artichokes is totally understandable! And wow! Over homemade fettuccini sounds heavenly! Thank you so much for sharing and for the GREAT review. That means the world to us! All the best, Kris & Wesley
Pankaj verma says
I must say that this is one of the best recipe i have ever tried at home till date.
Trish says
This pasta was definitely fine restaurant quality. I followed the recipe exactly, and my family loved it. Thankyou for your time to post it. You guys are my current binge culinary stars.
Kris Longwell says
Trish! You just filled our hearts with joy!! We are THRILLED you loved this Mediterranean pasta! This has been one of our favorites for many, many years and has a special place in our hearts! We are so happy you had such great success with the dish and that the family loved it! Big WIN!! And thank you so much for letting us know and for the wonderful review! We truly appreciate that so very much!! xoxo Kris & Wesley
Joe says
I’ve made this dish several times in the past, not long after you introduced it to the world wide internet. Absolutely love it. Its tried and true. Such a simple but heavenly flavor!
Kris Longwell says
Thank you, Joe!!
Joe says
I would love to do a mix and match with scallops and shrimp for this dish.. any objections. I would cook the scallops same as shimp..would love some feedback..
Kris Longwell says
Hi Joe!! So sorry for the delayed response!! A mix of scallops and shrimp would be amazing!!! We’d recommend cooking the scallops separately from the shrimp. Not sure of their size, and just to make sure everything is cooked evenly and fully, keep them seperate, and then mix it all together with the pasta and rest of the sauce. Sounds so good! Let us know how it turns out! Best, Kris & Wesley
Ayako says
So delicious!
Just like you were saying, not difficult to cook but the flavor was restaurant level!
Thank you so much as always for wonderful recipes.
Kris Longwell says
Hi Ayako! Yay!! Another one of our all-time favs! You are hitting them out of the park! Thanks so much for letting us know and for the wonderful review!!! xoxoxo Kris & Wesley
Mary says
Absolutely delicious and easy to make!
Kris Longwell says
Hi Mary! We are SO THRILLED you loved this pasta dish! It’s been one of our favorites for so many years and it makes us so happy you enjoyed it, too. And thank you so much for letting us know! We appreciate that so much!! All the best, Kris & Wesley
John says
Tried that recipe it was really tasty. Also write an article on fast-food recipes
Tracey says
Delicious! I doubled this recipe last night for my family (5 adults,1 child). We all loved it so much and it looked beautiful and rustic in our large serving bowl. Thank you for the recipe we are excited to have the leftovers for lunch!
Kris Longwell says
Hi Tracey!! Woo hoo!! That is absolutely wonderful to hear! We are thrilled to hear that you and the family loved our Mediterranean Pasta dish! That’s been one of our favorites for many, many years!! Thanks for letting us know and for the GREAT review!! That means the world to us!! All the best, Kris & Wesley
Vatsal Sharma says
This recipe was really helpful. Also write an article on Shrimp Scampi Recipe
Sarah says
Love you guys and your recipes!! Made this tonight , added roasted red peppers & asparagus, peas , feta and few capers … delicious !
Keep up the videos, you make me smile !!
Vera says
I noticed in your recipe that you didn’t include kalamata olive that you used in your dish,,
Kris Longwell says
Thanks for the heads up, Vera! We added that into the ingredients! Thanks again!
Kelly Lawhorn says
I make a similar pasta and then add feta or goat cheese crumbles on the top. Love it!
Kris Longwell says
Sounds heavenly, Kelly! Such great flavors that go perfectly together. We love feta AND goat cheese!!
Anne C. Marsh says
SOOOOO GOOD! Glad I’m single so I don’t have to share!
I used the oil from the sundried tomatoes rather than draining it. Also added about 1 Tblsp of oregano and a good eight or nine grinds of my Italian seasoning mix. Thank you for this recipe!
Kris Longwell says
Hi Anne! This all sounds absolutely fantastic! We are so happy you had success with the recipe and your tweaks are wonderful! Thank you so much for sharing and especially for the GREAT review. That means the world to us!!! xoxo Kris & Wesley