Mediterranean Shrimp Feta Pasta Recipe

Mediterranean Shrimp {Healthy OnePan Meal} – …

WEBMar 30, 2020 · Instructions. 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 …

Rating: 5/5(54)
1. 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.
2. 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.
3. 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.
4. Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.

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SuperFast Herbed Mediterranean Shrimp Pasta Two …

WEBAug 3, 2021 · Cook pasta according to package directions, omitting salt and oil. Drain. Meanwhile, in a nonstick skillet over medium heat, briefly heat …

Rating: 4.7/5(19)
1. Cook pasta according to package directions, omitting salt and oil. Drain.
2. Meanwhile, in a nonstick skillet over medium heat, briefly heat oil. Add onions and cook until just beginning to soften, about 4-5 minutes, stirring occasionally.
3. Add shrimp and garlic, and continue cooking until shrimp are just beginning to turn opaque, about 2 minutes. Do not cook the shrimp all the way through at this point, or they'll be tough and overcooked by the end.
4. Add diced tomatoes, tomato sauce, parsley, oregano, dried basil, salt, black pepper, and crushed red pepper to the shrimp mixture. (Because this recipe comes together so quickly, it helps if you have already measured out all of these ingredients prior to adding them to the pan.) Continue cooking until the sauce mixture is heated through and the shrimp are done, stirring occasionally, about 5 minutes more.

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Mediterranean Pasta Fast, Healthy Pasta Recipe – …

WEBMay 15, 2019 · Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until …

1. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
2. While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
3. Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
4. Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

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Sheet Pan Mediterranean Shrimp – WellPlated.com

WEBApr 5, 2021 · Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Cook the …

Rating: 5/5(42)
1. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
2. Cook the vegetables: Zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon's remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Whisk to combine.
3. Add the artichokes, tomatoes, olives, and onion.
4. Trim off the ends of the zucchini, then quarter lengthwise so that you have four batons. Slice the batons crosswise into ½-inch pieces. Add them to the bowl with the other vegetables. With your hands or a large spoon (hands are easier) toss to coat.

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