Mediterranean Pasta with Shrimp

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Mediterranean cuisine draws from the sea and the surrounding cultures of France, Italy, Greece and more.

This dish 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!

A large silver saucepan filled with Mediterranean pasta with shrimp.


Pick yourself up some nice large shrimp from your favorite fish market.

The other Mediterranean ingredients we love to use include:

  • Artichoke hearts
  • Sun-dried tomatoes (in oil)
  • Olives (we love Kalamata)
  • Garlic
  • Olive oil
  • Red pepper flakes
  • Fresh parsley


Part of what makes this dish so quick is that none of the elements requires an extended cook time. Searing the shrimp is no exception.

We simply heat 4 tbsp of good-quality olive oil in a nice large skillet over medium-high heat and then add the seasoned shrimp. After 2 or 3 minutes, simply flip the shrimp, and cook until they’ve curled a bit and are beautifully pink.

EXPERT TIP: All that’s needed to season the shrimp are a few pinches of salt and pepper. Once placed in the hot oil, don’t move the shrimp around until they are ready to flip, about 2 to 3 minutes. Another option would be to rub a little olive oil all over the shrimp, salt and pepper them, and then grill them over hot heat for a few minutes per side. Either way of preparing them is great, but we really love searing them in the same skillet that you’ll be preparing the rest of the dish in.

A large silver saucepan filled with sautéed shrimp.

Remove the cooked shrimp to a clean plate.

Next, it’s time to toss in the halved, or quartered, artichoke hearts, onion, garlic, lemon zest, and red pepper flakes.

Sauté them until softened and the artichokes are starting to brown, just a little.

A large silver saucepan filled with sautéed artichokes, onions, and garlic.


White wine is the basis for many Mediterranean Pasta dishes.

We love a good dry wine such as Chardonnay or Sauvignon Blanc.

EXPERT TIP: Bring the sauce to a boil, and then lower the heat slightly and simmer for about 10 minutes. This will remove all but very small traces of alcohol in the dish. If you prefer to not cook with wine, then omit it completely, increase the stock to 2 cups and add 1 tbsp of your favorite vinegar; balsamic would be a good choice.

A hand pouring white wine from a small bottle into a skillet of cooked vegetables.

Now, it’s time to bring this amazing Mediterranean Pasta home!

Add in the remaining ingredients (except for the cooked shrimp) and simmer until slightly thickened, about another 10 minutes.

We love the combination of these ingredients, but you could also include sautéd mushrooms, sausage, and/or spinach.

A large silver saucepan filled with olives and sun-dried tomatoes with a wooden spoon in it.

EXPERT TIP: This is a good time to bring a pot of salted water to a boil. We love using linguine, but many types of pasta would work. Long pasta, such as bucatini, spaghetti, angel hair, or fettucini would be great choices.

Once the sauce has thickened slightly, all that’s needed is the shrimp.

Slowly transfer the shrimp to the pan and stir to combine.

Drain the pasta, and stir it in until fully mixed.

Seared shrimp falling from a wooden cutting board into a pan of cooked artichokes and olives.


This dish is incredibly delicious but is also so quick and easy to prepare, it’s perfect for those busy weeknights.

But, just look at this dish, too.

It would be a gorgeous pasta dish for a glorious dinner party. Serve it with a Classic Ceasar Salad and a nice crusty loaf of Italian bread.

A white bowl with a large edge holding Mediterranean pasta with shrimp.


  • Can a different protein be used in the dish? Absolutely! This dish is extremely adaptable to what your favorite ingredients are and what you have on hand. Grilled chicken breasts would be fantastic. Just cook them, slice them, and then stir them in at the end. Italian sausage is great, as is chicken or turkey sausage. You could even leave the meat out completely, use vegetable stock, and have a delicious vegetarian dish!
  • Can I use dried sun-dried tomatoes (not in oil or water)? Of course! You’ll just need to re-hydrate them by soaking them in warm water for about 10 minutes. You can also use bottled sun-dried tomatoes in water.
  • What wine pairs best with the dish? We’d go with a nice, crisp Sauvignon Blanc, Chardonnay, or Pinot Grigio. Get a couple of bottles, and be sure to use it in the dish. That makes a big difference!
  • How much can be made in advance? Since this dish is so quick to prepare, we recommend serving this fresh from the stove. You could cook the shrimp up a few hours early and also cook the pasta, then add a few dashes of olive oil to coat the pasta and then cover until ready to add to the sauce.  Although, the sauce can be made in advance (up to 1 day), and you’ll still have a wonderful dish.  But, we think fresh is best!

A close-up view of a bowl filled with Mediterranean pasta.

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!

A large silver saucepan filled with Mediterranean pasta with shrimp.

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.
5 from 8 votes
Print Pin Rate
Course: Italian
Cuisine: Italian
Keyword: easy pasta recipe, Mediterranean recipes, Pasta with shrimp
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 568kcal


  • Large (12-inch) saucepan/skillet
  • Pot for boiling pasta


  • 1 lb shrimp large, peeled and deveined
  • salt and pepper
  • 4 tbsp olive oil
  • 1 14 oz. can artichoke hearts drained, halved or quartered
  • 1 medium yellow onion chopped
  • 6 cloves garlic minced
  • 2 tsp lemon zest
  • tsp red pepper flakes or more, to taste
  • 1 cup white wine
  • 1 cup chicken stock
  • 2 tbsp lemon juice
  • 1 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 1 cup kalamata olives pitted, left whole or halved
  • 2 tbsp flat-leaf parsley fresh, chopped, divided
  • 12 oz linguine fresh or dried


  • Bring a large pot of salted water to a boil.
  • Meanwhile, sprinkle the shrimp with salt and pepper all over.
  • 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.
  • In the same pan, sauté the artichokes, onion, garlic, lemon zest, and red pepper flakes until the artichokes slices and onion start to brown, about 10 to 12 minutes.
  • 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.
  • Add the stock, lemon juice, sun-dried tomatoes, olives, 1 tablespoon of parsley, and ¾ tsp salt, and a healthy pinch of black pepper.
  • Simmer until slightly thickened, about 10 minutes.
  • While the sauce is simmering, cook the pasta. Drain and return to pot.
  • 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.



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 to not use wine during the cooking process, double the stock, and 1 tbsp 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 fettucini. 
This dish is best served right off the stove, but you can cook the shrimp a couple 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 1 week.  The sauce freezes beautifully for up to 2 months. 


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!


  • 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.

  • 5 stars
    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!

    • 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

  • 5 stars
    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.

    • 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

  • 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!

  • 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..

    • 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

  • 5 stars
    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.

    • 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

    • 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

  • 5 stars
    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!

    • 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

  • 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 !!

      • 5 stars
        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!

      • 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

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