Mediterranean Shrimp Skillet For Two Recipes

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MEDITERRANEAN SHRIMP SKILLET



Mediterranean Shrimp Skillet image

Tender shrimp, fresh spinach and minced basil combine with tangy lemon and feta cheese to give this wonderful pasta toss a unique flavor. -Heidi Farnworth, Riverton, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

8 ounces uncooked angel hair pasta
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons olive oil
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups chicken broth, divided
2 tablespoons lemon juice
1/2 teaspoon dried basil
2 teaspoons cornstarch
4 cups chopped fresh spinach
1/2 cup crumbled feta cheese
1/4 cup 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 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 : Calories 429 calories, Fat 7g fat (2g saturated fat), Cholesterol 216mg cholesterol, Sodium 879mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 3g fiber), Protein 39g protein.

MEDITERRANEAN SHRIMP



Mediterranean Shrimp image

This easy, healthy one-pan Mediterranean Shrimp features shrimp baked in tomato garlic sauce with artichokes and feta. Serve over rice, pasta or on its own!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 35m

Number Of Ingredients 17

1 pound large shrimp (40 to 50 per pound peeled, deveined shrimp, tails on or off (fresh or frozen and thawed))
¾ teaspoon kosher salt (divided)
1/2 teaspoon ground black pepper (divided)
2 tablespoons extra virgin olive oil
1 small red onion (chopped)
2 cloves garlic (minced (about 2 teaspoons))
1 14.5-ounce can fire roasted diced tomatoes in their juices
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 teaspoon honey
1 tablespoon red wine vinegar
1 14-ounce can artichoke hearts (drained and quartered)
½ cup pitted Kalamata olives
3/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice (from about ½ medium lemon)
For serving: rice (whole wheat couscous, crusty bread, pasta (optional))

Steps:

  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
  • In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
  • Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
  • Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
  • Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 3), Calories 445 kcal, Carbohydrate 17 g, Protein 38 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 414 mg, Fiber 3 g, Sugar 9 g

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 :

MEDITERRANEAN SHRIMP SKILLET



Mediterranean Shrimp Skillet image

Experience the delicious flavor of this Mediterranean Shrimp Skillet. This Mediterranean Shrimp Skillet includes diced tomatoes, sliced zucchini and more.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 3 servings, about 1 cup each

Number Of Ingredients 7

1 Tbsp. oil
2 small zucchini, sliced
1/2 lb. frozen uncooked cleaned large shrimp, thawed
1 cup (about 1/2 of 14-1/2-oz. can) diced tomatoes, undrained
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1-1/2 cups hot cooked long-grain white rice

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add zucchini; cook and stir 1 min. Add shrimp; cook 8 to 10 min. or until shrimp turn pink, stirring frequently.
  • Stir in tomatoes and dressing; cook on medium-low heat 3 to 4 min. or until heated through, stirring occasionally. Top with cheese.
  • Serve over rice.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

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