One Pot Mediterranean Shrimp Pasta
One Pot Mediterranean Shrimp Pastan is a pescatarian main course. One serving contains 535 calories, 33g of protein, and 25g of fat. This recipe serves 6. For $4.64 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. If you have tahini paste, cherry tomatoes, salt, and a few other ingredients on hand, you can make it. 34 people have made this recipe and would make it again. It is brought to you by A Cedar Spoon. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an amazing spoonacular score of 93%. Mediterranean Pasta with Shrimp, Mediterranean Shrimp and Pasta, and Mediterranean Shrimp 'n' Pasta are very similar to this recipe.
Servings: 6
Ingredients:
6 ounces artichoke hearts, quartered
1/2 teaspoon basil
1/8 teaspoon black pepper
4 cups broth
Cheese
8 ounces cherry tomatoes, halved
1/4 teaspoon crushed red pepper
1 cup lactose-free milk
2 garlic cloves, minced
4 garlic cloves, minced
6 ounces kalamata olives, halved
2 Tablespoons olive oil
1/2 teaspoon oregano
Parsley
8 ounces of pasta, your choice
Crushed red peppers
1/4 red onion, finely chopped
12 ounces roasted red peppers
1/4 teaspoon salt
1 pound shrimp, peeled and deveined
8 ounces fresh spinach
1 Tablespoons tahini paste
1 Tablespoon tomato paste
Equipment:
frying pan
pot
blender
Cooking instruction summary:
For the roasted red pepper sauce: In a blender, put the milk, roasted red peppers, basil, oregano, crushed red peppers, salt, pepper, tomato paste, tahini and garlic. Blend until the sauce is smooth. Taste and adjust seasonings and set aside. For the Mediterranean Shrimp Pasta: In a large pot or skillet, heat 2 Tablespoons olive oil over medium heat. Add the onion and garlic in and saut for 2 minutes. Add the broth and pasta and bring to a boil over high heat. Turn the heat down to medium and simmer, stirring frequently and cook for 8 minutes or until pasta is done. Add the shrimp and a dash of salt and pepper and cook until the shrimp turns pink, about 3-4 minutes. Add the olives, tomatoes, spinach and artichokes and cook until the spinach is wilted {you will want to use your spoon to mix the spinach with the pasta dish as it wilts}. Slowly pour in the roasted red pepper sauce and simmer for 2-3 minutes until the sauce is well mixed in. Garnish with fresh parsley, crushed red pepper and the cheese of your choice.
Step by step:
For the Mediterranean Shrimp Pasta
1. In a large pot or skillet, heat 2 Tablespoons olive oil over medium heat.
2. Add the onion and garlic in and saut for 2 minutes.
3. Add the broth and pasta and bring to a boil over high heat. Turn the heat down to medium and simmer, stirring frequently and cook for 8 minutes or until pasta is done.
4. Add the shrimp and a dash of salt and pepper and cook until the shrimp turns pink, about 3-4 minutes.
5. Add the olives, tomatoes, spinach and artichokes and cook until the spinach is wilted {you will want to use your spoon to mix the spinach with the pasta dish as it wilts}.
6. Slowly pour in the roasted red pepper sauce and simmer for 2-3 minutes until the sauce is well mixed in.
7. Garnish with fresh parsley, crushed red pepper and the cheese of your choice.
For the roasted red pepper sauce
1. In a blender, put the milk, roasted red peppers, basil, oregano, crushed red peppers, salt, pepper, tomato paste, tahini and garlic. Blend until the sauce is smooth. Taste and adjust seasonings and set aside.
Nutrition Information:
covered percent of daily need
