Mediterranean Shrimp With Angel Hair Pasta Recipes

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SHRIMP AND ANGEL HAIR PASTA



Shrimp and Angel Hair Pasta image

Easy, healthy, and FAST. This is a great weeknight dinner adapted from Woman's Day magazine, although its elegant enough for a dinner party. Just make sure to do your prep work ahead of time, since this comes together quickly. Great served with peas/onions side dish.

Provided by KissKiss

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb angel hair pasta
2 tablespoons extra virgin olive oil
1 lb medium shrimp, peeled and deveined (can be cooked or uncooked, see steps for instructions for each)
2 teaspoons garlic, chopped
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth (can substitute half with white wine to increase flavor)
1/8 teaspoon crushed red pepper flakes
1 tablespoon lemon peel, grated fresh
1/4 cup lemon juice, squeezed fresh
1/2 cup Italian parsley, chopped
1/3 cup parmesan cheese, grated

Steps:

  • Cook pasta according to package instructions and drain.
  • While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
  • Add broth and crushed red pepper. Increase heat to high.
  • Add cooked shrimp (if not using uncooked shrimp in step 2).
  • Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
  • Stir in lemon peel and juice.
  • Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
  • Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

MEDITERRANEAN SHRIMP WITH ANGEL HAIR PASTA



Mediterranean Shrimp with Angel Hair Pasta image

Our Mediterranean Shrimp with Angel Hair Pasta can be ready in only 25 minutes for an easy and flavorful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

8 oz uncooked angel hair pasta
1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
3 tablespoons julienne-cut sun-dried tomatoes in oil, drained
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 teaspoons capers, drained
1 lb uncooked medium shrimp, peeled, deveined
Juice of 2 lemons

Steps:

  • Cook pasta as directed on package; drain, reserving 1/2 cup cooking water. Return pasta to saucepan; cover to keep warm.
  • Meanwhile, in large skillet, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring frequently, until onion has softened. Add sun-dried tomatoes, oregano, pepper flakes, salt and capers. Cook 3 minutes longer.
  • Stir in shrimp. Cover; cook until shrimp just turn pink, about 5 minutes. Stir in lemon juice. Gradually stir in reserved pasta cooking water.
  • Add pasta to skillet; toss with shrimp and sauce. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

GARLIC ANGEL HAIR SHRIMP



Garlic Angel Hair Shrimp image

This was inspired by one of my favorite restaurant pasta dishes. I keep the lemon separate until the end due to a picky family member, but you could add it earlier if everyone likes lemon. Do not use pre-cooked shrimp and don't overcook the shrimp.

Provided by fattyfourscoops

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 4

Number Of Ingredients 10

½ (16 ounce) package angel hair pasta
¼ cup butter, divided
1 (16 ounce) package frozen peeled-and-deveined shrimp
½ cup diced onion
2 teaspoons minced garlic
¾ cup diced tomatoes
1 bunch fresh asparagus spears, trimmed and cut into 1-inch pieces
salt to taste
¼ cup grated Parmesan cheese, or to taste
4 wedges lemon

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
  • Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
  • Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
  • Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

Nutrition Facts : Calories 416 calories, Carbohydrate 40.9 g, Cholesterol 207.5 mg, Fat 15.6 g, Fiber 5.7 g, Protein 29.9 g, SaturatedFat 8.5 g, Sodium 546.6 mg, Sugar 5.1 g

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 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.

DATE NIGHT SHRIMP FRANCESE OVER ANGEL HAIR PASTA



Date Night Shrimp Francese over Angel Hair Pasta image

This elegant dinner comes together in less than 30 minutes, and is a fabulous dinner to serve for date night at home, or for a dinner party, and even if you're doing dinner solo it's still an awesome meal to enjoy - just adjust the ingredient quantities.

Provided by thedailygourmet

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 30m

Yield 4

Number Of Ingredients 13

1 (12 ounce) package angel hair pasta
1 pound uncooked medium shrimp, peeled and deveined
¾ cup all-purpose flour
1 teaspoon salt
½ teaspoon granulated garlic
1 pinch ground black pepper
¼ cup grapeseed oil, divided
¼ cup unsalted butter, divided
1 ¼ cups chicken broth
¼ cup dry white wine, such as Pinot Grigio
¼ cup whipping cream
1 ½ tablespoons lemon juice
1 tablespoon chopped fresh parsley (optional)

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Meanwhile, butterfly shrimp, and lightly press open.
  • Mix flour, salt, garlic, and black pepper in a shallow dish. Reserve 2 tablespoons flour mixture and set aside. Dredge shrimp in flour mixture until well coated, shaking off excess flour.
  • Heat a skillet over medium-high heat. Add 2 tablespoons oil and allow to get hot. Melt 2 tablespoons butter in the hot oil, add shrimp, and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Transfer shrimp to a pan lined with a drip rack and keep warm.
  • Heat remaining 2 tablespoons oil in the same skillet and stir in reserved flour mixture. Stir and cook for 1 to 2 minutes, but be careful so it doesn't burn. Add chicken broth and white wine. Bring to a boil over medium-high heat, reduce heat, and add cream and lemon juice. Stir and cook until sauce has slightly thickened, 3 to 5 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter until melted.
  • Divide pasta into serving bowls, top with lemon sauce, and 4 to 5 shrimp per serving. Garnish with chopped parsley.

Nutrition Facts : Calories 705.4 calories, Carbohydrate 66 g, Cholesterol 225.4 mg, Fat 34.3 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 12.3 g, Sodium 1322.9 mg, Sugar 2.2 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 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.

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From pinterest.co.uk


15-MINUTE LEMON SHRIMP PASTA - AVERIE COOKS
2022-05-12 Instructions. Cook pasta according to package directions, drain, and set aside. To a large skillet, add the butter and heat over medium-high heat to melt. Stir in the garlic powder. Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through.
From averiecooks.com


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