This Mediterranean-inspired pasta is light, vibrant and perfect for spring and summer months ahead!
Mediterranean-Inspired Pasta
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Mediterranean-Inspired Pasta
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Mediterranean
Author:
Larson Folkerts
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
With garlic, lemon, olives, tomatoes, artichoke hearts and fresh herbs, this tangy, fresh and vibrant pasta dish is light but flavorful! It comes together quickly and is perfect for serving to guests, eating for lunches throughout the week or enjoying for dinner outside with a glass of wine in the warmer months ahead! I like to add shrimp, but you could easily do chicken, salmon, some lamb meatballs (use my lamb burger recipe but make meatballs) or skip the protein! I included how I like to marinade the shrimp, but again, you could skip this if you prefer no shrimp.
Ingredients
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Thin spaghetti or any long pasta of choice
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3 Tablespoons olive oil, plus extra depending on protein choice
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2 cloves garlic, minced
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1 small shallot, finely chopped
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1-2 cups cherry or grape tomatoes
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Salt and pepper
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1 cup Kalamata olives, pitted and sliced
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1 7.5oz jar quartered artichoke hearts, oil drained
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1 lemon, juiced
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2 Tablespoons dry white wine, optional (such as Pinot Grigio)
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Fresh parsley and oregano, chopped
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1 teaspoon red pepper flakes
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Cheese for serving, such as feta or parmesan
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½ pound jumbo shrimp, peeled and deveined
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¼ cup olive oil
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1 lemon, juiced
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2 garlic cloves, minced
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Fresh parsley, chopped
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½ teaspoon red pepper flakes
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Salt and pepper
Pasta
Marinated Shrimp
Directions
If making the shrimp, add shrimp to a small bowl with all the marinade ingredients. Cover with plastic and let the shrimp chill in the marinade in the refrigerator for at least 15 minutes.
Boil a salted pot of water to cook your pasta. Cook to al dente, drain and set aside!
In a large, deep skillet or Dutch oven, heat 2 Tablespoons of olive oil over medium heat.
When oil is hot, add the cherry tomatoes with some salt and pepper and let them “blister” in the hot oil, cooking so they soften, about 3 minutes or so.
Reduce heat to medium-low, then add 1 more Tablespoon of olive oil followed by chopped shallot and minced garlic. Cook until fragrant, just a minute or two so the garlic doesn’t burn.
If adding the shrimp (or any uncooked protein), add the shrimp with all the marinade to the skillet now and cook in the oil with the tomatoes, shallot and garlic. You might need to add an additional tablespoon of olive oil if adding chicken or other uncooked meat.
Once shrimp (or protein) is cooked, add the olives, artichoke hearts, lemon juice, white wine, salt and pepper and stir everything together.
Remove the skillet from heat and add your pasta to the skillet. Follow with chopped parsley, oregano and red pepper flakes.
Use a spoon, tongs or forks to combine everything together so the shrimp and vegetables are mixed into the pasta. Top with any cheese, such as feta or parmesan, if desired. Serve and enjoy!
Recipe Note
See recipe description for protein suggestions! Shrimp is optional.