Mediterranean Shrimp Pasta Toss Recipes

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MEDITERRANEAN SHRIMP & PASTA TOSS



Mediterranean Shrimp & Pasta Toss image

A toss with feta cheese and vegetables give this shrimp and whole-wheat pasta meal a decidedly Mediterranean flair.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 4 servings, 2 cup each

Number Of Ingredients 8

1 Tbsp. olive oil
1 medium each: zucchini and yellow squash, sliced (about 3 cups)
3/4 lb. peeled deveined shrimp
3 cups halved cherry tomatoes
1/2 cup KRAFT Lite Zesty Italian Dressing
3 cups whole wheat penne pasta, cooked, drained
1/2 cup chopped fresh basil
3 Tbsp. ATHENOS Crumbled Reduced Fat Feta Cheese

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add zucchini, yellow squash and shrimp; cook 6 to 8 min. or until vegetables are crisp-tender and shrimp turn pink, stirring frequently.
  • Stir in tomatoes and dressing; cook 2 min. or until heated through, stirring occasionally.
  • Add pasta and basil; toss to coat. Cook until heated through, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 470, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1280 mg, Carbohydrate 70 g, Fiber 9 g, Sugar 11 g, Protein 35 g

MEDITERRANEAN PASTA WITH SHRIMP



Mediterranean Pasta with Shrimp image

Tender shrimp, colorful spinach, tangy feta and salty olives make a Greek-inspired dinner light and refreshing.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 9

2 1/2 cups uncooked bow-tie (farfalle) pasta (5 oz)
1 lb uncooked medium shrimp (thawed if frozen), peeled, deveined and tail shells removed
1 package (4 oz) crumbled feta cheese (about 1 cup)
3 cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces
1 medium red bell pepper, chopped (1 cup)
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/3 cup sliced Kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained
2 tablespoons olive or vegetable oil

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan.
  • Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
  • Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 150 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (About 1 1/4 Cups), Sodium 860 mg, Sugar 2 g, TransFat 0 g

MEDITERRANEAN SHRIMP AND PASTA



Mediterranean Shrimp and Pasta image

When our appetites are hearty, I double this dish. The shrimp and pasta are tossed in a light sauce.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 14

4 ounces uncooked linguine
3 green onions, thinly sliced
2 garlic cloves, minced
2 tablespoons olive oil
1/2 cup sliced fresh mushrooms
3 plum tomatoes, chopped
1 jar (6 ounces) marinated artichoke hearts, drained
1/4 cup white wine or chicken broth
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Grated Parmesan cheese, optional

Steps:

  • Cook linguine according to package directions. Meanwhile, in a skillet, saute onions and garlic in oil until tender. Add mushrooms and tomatoes; cook and stir for 3 minutes. Stir in the artichoke hearts, wine or broth, Italian seasoning, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture reaches desired thickness., Add shrimp; cook and stir for 3 minutes or until shrimp turn pink. Drain linguine; top with shrimp mixture and toss to coat. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 598 calories, Fat 29g fat (5g saturated fat), Cholesterol 168mg cholesterol, Sodium 798mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.

MEDITERRANEAN PASTA WITH SHRIMP



Mediterranean Pasta with Shrimp image

I love this because it has so many of the things I like best about Mediterranean food in it. It makes for a great meal.

Provided by PalatablePastime

Categories     Penne

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb shrimp, peeled and deveined
1 cup sun-dried tomato, chopped (not oil packed)
1 cup boiling water
1/4 cup olive oil
4 -6 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh oregano, minced (may use 1/3 amount dried)
1 (14 ounce) can artichoke hearts
1 (7 ounce) jar roasted sweet red peppers, drained and sliced
1 cup pitted kalamata olive, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup dry white wine
4 ounces crumbled feta cheese
1/4 cup chopped Italian parsley
1 lemon
16 ounces spaghettini or 16 ounces penne pasta, cooked until al dente
extra virgin olive oil (as needed) (optional)

Steps:

  • Peel shrimp and devein; keep chilled until needed.
  • Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
  • Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
  • Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
  • In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
  • Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
  • Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
  • Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
  • Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
  • Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
  • Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
  • Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
  • Serve hot, with other foods if desired.

MEDITERRANEAN PASTA TOSS



Mediterranean Pasta Toss image

Make and share this Mediterranean Pasta Toss recipe from Food.com.

Provided by Danielle W

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

16 ounces capellini pasta, cooked and tossed with olive oil while warm (substitute angle hair)
1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons minced garlic (I used SpiceWorld Minced Garlic in Extra Virgin Olive Oil)
2 ounces extra virgin olive oil
14 ounces canned quartered artichoke hearts (I cut each quarter in half for smaller pieces)
6 ounces black kalamata olives, halves
2 ounces white wine
1 tablespoon pesto sauce
3 ounces fresh Baby Spinach
1/2 cup fresh basil, chopped
1/4 cup feta cheese, reduced fat, crumbled
salt, and or freshly ground pepper

Steps:

  • Pasta cooking directions:.
  • 1. Bring water to a boil and add capellini/angle hair pasta.
  • 2. Reduce heat and cover until pasta is cooked.
  • 3. Drain and toss with 1 ounce extra virgin olive oil.
  • Mediterranean Toss directions:.
  • 1. Heat oil in large nonstick skillet on medium high heat.
  • 2. Add chicken (cook 8-10 minutes or until chicken is completely cooked).
  • 3. Add garlic and toss.
  • 4. Add artichokes, olives and a pinch of salt and pepper. Do not toss ingredients.
  • 5. Add white wine so it can absorb the seasonings and cook the garlic.
  • 6. Toss ingredients and let alcohol cook off and reduce in volume by half.
  • 7. Add pesto, tossing until ingredients are evenly coated.
  • 8. Throw in pasta and toss.
  • 9. Remove from heat and let it sit for a minute.
  • 10. Add spinach and toss until spinach is slightly wilted.
  • 11. Add feta and toss lightly until everything is mixed*.
  • 12. EAT!
  • * You could also plate the pasta and then sprinkle the feta on top instead of tossing it inches.

MEDITERRANEAN SHRIMP SKILLET FOR TWO



Mediterranean Shrimp Skillet for Two image

"Tender shrimp, fresh spinach and minced basil combine with tangy lemon and feta cheese to give this wonderful pasta toss a unique flavor. It's a delicious, fast dinner for one or two."-Heidi Farnworth, Riverton, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

4 ounces uncooked angel hair pasta
12 ounces uncooked medium shrimp, peeled and deveined
1 teaspoon olive oil
2 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup chicken broth, divided
1 tablespoon lemon juice
1/4 teaspoon dried basil
1 teaspoon cornstarch
2 cups chopped fresh spinach
1/4 cup crumbled feta cheese
2 tablespoons minced fresh basil

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp in oil until shrimp turn pink. Add the garlic, salt and pepper; cook 1 minute longer. Remove and set aside., In the same skillet, heat 1/2 cup broth, lemon juice and dried basil. In a small bowl, combine cornstarch and remaining broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted., Drain pasta; serve with shrimp mixture. Sprinkle with cheese and fresh basil.

Nutrition Facts :

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Top Asked Questions

How do you make Shrimp Pasta?
Ingredients1 (16 ounce) package linguine pasta2 tablespoons butter2 tablespoons extra-virgin olive oil2 shallots, finely diced2 cloves garlic, minced1 pinch red pepper flakes (Optional)1 pound shrimp, peeled and deveined1 pinch kosher salt and freshly ground pepper½ cup dry white wine1 lemon, juiced More items...
How to make pasta with shrimp?
InstructionsMarinate shrimp with 2 tbsp of jerk sauce and 1/4 tsp of adobo. ...Boil salted water in a saucepan. ...While the pasta cooks heat a splash of oil in a pan. ...Next, add 2-3 chopped garlic cloves, ½ a chopped red bell pepper, ½ a yellow red bell pepper, ½ a green bell pepper, and spring onions/green onions/scallions to the same ... More items...
What is the best shrimp and pasta recipe?
Ingredients:8 ounces fettuccine1 pound medium shrimp, peeled and deveinedKosher salt and freshly ground black pepper, to taste8 tablespoons (1 stick) unsalted butter, divided4 cloves garlic, minced1/2 teaspoon dried oregano1/2 teaspoon crushed red pepper flakes2 cups baby arugula1/4 cup freshly grated Parmesan2 tablespoons chopped fresh parsley leaves
What is the best Shrimp Pasta salad?
Rotini Noodles: I like using rotini noodles because they are fun to eat and the sauce gets trapped in the corkscrews, allowing for each bite to be flavorful!Celery: Diced into very small pieces.Red Bell Pepper: Adds sweetness and crunchy texture to your salad. More items...

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