Mediterranean Shrimp Pasta

Pasta 1

When Vore and I were dating, we were creative souls. We cooked up all kinds of fun and different activities to amuse ourselves–hiking, tubing, traveling, picnics, you name it.

One of my favorite things we did together as a dating couple was taking a cooking class. Our local Super Suppers offered a two hour course at their facility, which covered how-to for three main courses and two desserts. We had a blast!

Vore was truly a fan of two dishes–a salmon treatment, which I still loosely follow, and a shrimp pasta, which inspired me to create our own. The result pretty much looks nothing like “the muse” but hey–the husband declared our version “restaurant quality.” (I can’t comment, since I don’t eat shrimp!)

I have made a variation of this dish more times than I can count. The last few occasions, I set to task writing down specific ingredients and proportions. A few attempts later, I have this “just so.” This is the quintessential week night meal, coming together in 25 minutes or so, start to finish. Vegetarians, you could easily adapt the recipe for your taste by subbing  pre-seasoned tofu for the shrimp. I hope your family enjoys it as much as ours.

pasta ingredients

Mediterranean Shrimp Pasta

7 oz dry spaghetti

2 tablespoons olive oil

1/4 cup shallots, cut into slivers

1.5 tablespoons garlic

1 cup cherry tomatoes, sliced in half

1/2 cup sliced olives (4 oz can)

2 tablespoons capers

1/2 pound shrimp, peeled and deveined

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup fresh basil leaves, chiffonade

1/2 cup feta crumbles

Boil the pasta according to package directions. Drain and set aside, keeping warm.

Heat the oil in a large saute pan over medium high heat. Add the shallot and garlic, and saute until the shallot is translucent and lightly brown.

Add in the tomatoes, olives and capers. Sautee for 3-4 minutes, until the tomatoes start to shrivel just a little. Stir often.

Add the shrimp to the pan. Cook until the shrimp are lightly pink. Season with salt and pepper, then toss in the basil as you pull the pan from the heat. You want it to wilt, but not shrivel up and die.

Stir in the spaghetti and top with the feta.

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2 thoughts on “Mediterranean Shrimp Pasta

    • Hi Abby! I have to admit, this recipe is pretty much just for Vore. The shrimp taste is definitely present throughout the dish. However, you could easily omit the shrimp or swap it for tofu to make a veggie friendly meal.

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