This Mediterranean shrimp pasta is one of my family’s favorite easy pasta dishes. It uses a few pantry staples and takes no time at all to make.

Skillet of mediterranean shrimp pasta next to a serving bowl.

It has garlic, olive oil, red pepper flakes, and chopped green olives to give the pasta and shrimp plenty of flavor without making the dish too heavy.

Aside from cooking the noodles, everything comes together in one pan meaning cleanup is a breeze! Our shrimp pasta is a great option for nights when dinner needs to be on the table in 30 minutes or less.

What you’ll need

A full ingredient list with measurements is in the recipe card below, but here is an overview of the main items I use:

Long pasta: I usually use angel hair or linguine, but spaghetti works too.

Shrimp: Peeled and deveined shrimp keep the prep simple and cook quickly.

Olive oil: Since this pasta doesn’t have a heavy sauce, the olive oil carries a lot of the flavor.

Garlic: I prefer garlic paste, but fresh or jarred garlic will also work.

Red pepper flakes: They add a little heat without taking over the dish.

Green olives: For me, these are what give the pasta its briny, Mediterranean-style flavor.

Reserved pasta water: Make sure to save some before draining because it helps bring the pasta together at the end.

Make the pasta

Garlic, olive oil, and spices in a large skillet. — 1. Heat the olive oil in a large skillet then add the garlic, salt, and red pepper flakes, and cook for about 1 minute, stirring often, until fragrant.

Shrimp and green olives simmering in olive oil in a skillet. — 2. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Remove the skillet from the heat.

Skillet filled with mediterranean shrimp pasta and green olives viewed from above. — 3. Add the cooked pasta and chopped olives to the skillet, then toss until everything is evenly coated in the garlic oil. If needed, pour in small splashes of reserved pasta water to loosen the sauce. Top with chopped parsley, a spritz of lemon juice, a sprinkle of parmesan cheese, and serve!

A couple things worth noting

Shrimp cook fast, so I keep a close eye on them and take the skillet off the heat as soon as they turn pink and opaque. Even an extra minute can make them a little too firm.

I think this pasta is better when the garlic is cooked just until fragrant. Once it starts to brown, the flavor shifts quickly.

If the pasta seems dry after tossing, add the reserved pasta water a little at a time instead of pouring it all in at once.

I would not skip the green olives unless you need to. They’re one of the main flavors in the dish. Capers are probably the closest swap, while black olives will work but change the flavor more noticeably. Kalamatas work really well in this dish in addition to green olives!

Shrimp and linguine piled in a white bowl.

Can I use frozen shrimp?

Yep! I use frozen shrimp most of the time. Just thaw them completely and pat them dry before adding them to the skillet so they cook quickly instead of steaming.

Can I add vegetables?

Absolutely! Cherry tomatoes, baby spinach, or thinly sliced bell peppers all work well. I’d cook firmer vegetables first, then add the shrimp.

If I’m using spinach, I stir it in at the end and let the heat from the pasta wilt it down.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. I recommend reheating the pasta over low heat, just until warmed through, so the shrimp do not turn tough.

What to serve with it

If you want to serve something with this shrimp pasta recipe, our cheesy feta garlic bread makes an amazing side dish.

For a fresh option to start the meal, this easy tomato bruschetta is one of our favorites!