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A white plate with Mediterranean Shrimp Pasta. A sprig of basil, some red pepper flakes and parmesan cheese surround the plate
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Mediterranean Shrimp Pasta

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Seafood, Shrimp
Servings: 6
Calories: 540kcal

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil divided
  • 1 cup diced sweet onion
  • 1 cup diced grape tomatoes
  • 1 can (14 oz.) quartered artichoke hearts drained
  • 1 lb extra large shrimp 16-20 size
  • 1 cup chicken or vegetable broth
  • ½ cup white wine
  • ¼ cup prepared pesto divided
  • 3 cups chopped fresh spinach
  • 0.5 lb linguini pasta
  • 2 Tbsp grated Parmesan cheese optional
  • ½ tsp red pepper flakes optional
  • 2 tbsp chopped fresh basil optional

Instructions

  • Prep the shrimp by peeling and deveining if necessary
  • Heat 1 Tbsp. olive oil in a large saucepan over medium heat. Saute onions until soft and translucent - about 5 minutes.
  • Add tomatoes and saute for 2 - 3 minutes, until the tomatoes begin to soften.
  • Push the vegetables to the side of the pan and add a little more olive oil if necessary. Place the shrimp in the center of the pan and season with black pepper, and cook for 2- 3 minutes on each side. Remove the shrimp from the pan but leave the vegetables.
    Cooked Shrimp in the middle of a saute pan with tomatoes and onions on the side.
  • Stir in the artichokes, wine, and broth and bring the mixture to a boil. Allow it to boil for about 5 minutes or until the liquid is reduced by about ½. Stir in ½ the pesto and combine well.
  • Add the shrimp back to the pan and reduce the heat to just a simmer. Add the spinach and cook until spinach is cooked down. If you want a spicy sauce, stir in some red pepper flakes to the mix.
  • While vegetables are cooking and liquid is reducing, bring the pasta water to a boil. If using dried pasta, begin cooking. If using fresh pasta, wait until the shrimp is cooked
  • Once the pasta is finished, drain and place it back in the pot. Stir in the remaining 2 Tbsp. pesto.
  • Divide pasta among 4 plates. Top each with ¼ of the vegetable mix and 5 - 6 shrimp.

Nutrition

Calories: 540kcal | Carbohydrates: 60g | Protein: 33g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 175mg | Sodium: 930mg | Potassium: 520mg | Fiber: 3g | Sugar: 6g | Vitamin C: 18mg | Calcium: 190mg | Iron: 4mg