Tender shrimp, garlic, and olives make this Mediterranean Shrimp Pasta light and flavorful. This simple dinner dish takes less than 30 minutes.
Pasta has always been a staple in our house. If you took a peek into my pantry at this very moment, you’d find no less than five different boxes of noodles. Many of them partially used and most almost empty.
I’ve loved pasta for as long as I can remember, and Kale shares that same affection. Poor John got tired of having pasta early on during our first year of marriage. It is relatively inexpensive, so we ate it several nights a week. Needless, to say he doesn’t eat it often now.
In an effort to add some variety and flavor to our pasta dishes, John worked on some recipes. We rarely purchase jarred spaghetti sauce or have plain marinara. When we decide to have pasta, we add various herbs, spices, vegetables, and sauces. This Mediterranean Shrimp Pasta is the product of one of those recipes.
Make the Pasta:
Cook the pasta according to directions on the box. I like to use long pasta like spaghetti, linguine, or angel hair. Cook until al dente and drain reserving half a cup of pasta water. Set the pasta aside.
Make the Sauce:
Heat olive oil in a saucepan over medium heat. Add the garlic, salt, and red pepper flakes. Cook for 1 minute until the garlic is tender and becomes fragrant. Add the shrimp and cook about 1 to 2 minutes on each side. Shrimp will become translucent and slightly pink. It’s important not to overcook the shrimp because it will come rubbery.
Remove from heat and add the cooked pasta and chopped olives to the sauce and shrimp. Toss ingredients together to combine. Add reserved pasta water one tablespoon at a time if pasta is too dry. Serve immediately and enjoy!
Used for this recipe:
- 1 pound of long pasta I used angel hair, cooked and drained with some of the pasta water reserved
- 1 pound of shrimp cleaned and deveined
- 4 Tablespoons olive oil
- 3 cloves of garlic minced
- 1 1/2 teaspoon of salt
- 1/2 teaspoon red pepper flakes
- 5-6 green olives chopped
Cook pasta according to package directions. Drain and reserve about 1/2 cup of the pasta water.
Heat olive oil in a saucepan over medium heat.
Add garlic, salt, and red pepper flakes to the pan.
Cook for 1 minute until garlic is tender and fragrant.
Add the shrimp and cook for 1 to 2 minutes on each side. Shrimp will become translucent and pink when done.
Remove from heat and add the cooked pasta and olives and toss with garlic mixture to combine.
Add reserved pasta water a tablespoon at a time if the pasta is too dry.