Try as I might to take credit for some of these meals, most of them are found and planned out by my wife. I just stir, mix, take pictures, and eat. Most of the heaving lifting is done on her end. So, leave it up to her to find a nice new recipe for a Mediterranean style pasta with shrimp. There are a bit more ingredients in this recipe than some of those we make, but it came together without much hassle and was great. It was light and fresh. For those of us keeping score at home, Iowa Girl Eats (blog), is batting 2 for 2 in recipes we’ve tried.
The recipe started out with cooking up the shrimp in a pan with some garlic. Once that was done, using the same pan you add all of the other ingredients. After everyone is done getting happy in the pot, you’re pretty much done. All the while the noodles were getting cooked in a separate pot. The wilted spinach and cooked cherry tomatoes are great. They are part of the reason the spaghetti tastes so fresh. The lemon juice in the sauce is enough to let you know it’s there, but not overpower the dish. I’m not a huge lemon fan, but in small doses…especially in pastas…it can be pretty great.
After everything was done, we mixed everything together and served it up. Adding the feta cheese on top was key to make the dish come together, especially with the Mediterranean feel.
All in all…completely satisfying. The Italian in me loves a pasta dish. Especially one that has a light sauce fresh ingredients. Alfredo and tomato sauces have their place, but a dish like this one stands above those in my book any day.
Mediterranean Shrimp Skillet
- 8oz dry angel hair pasta
- 1-1/2 teaspoons extra virgin olive oil
- 1-1/2lbs raw medium shrimp, peeled and de-veined
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
- 1-1/2 cups chicken broth, divided
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon dried basil (could use Italian seasoning)
- 2 teaspoons cornstarch
- 4 cups chopped fresh spinach
- 2 cups cherry tomatoes
- 1/2 cup feta cheese crumbles
- 1/4 cup torn fresh basil
- Bring a large pot of water to a boil. At the same time, heat oil in a large skillet over medium-high heat, then stir together 1/2 cup chicken broth and cornstarch in a small bowl and set aside. Drop the pasta into the water and cook until al dente. Drain and set aside.
- Meanwhile, add shrimp to the hot oil, season with salt & pepper, then cook through flipping once. Add garlic and stir continuously for 30 more seconds. Remove shrimp and garlic to a plate and set aside.
- To the same skillet add 1 cup chicken broth, lemon juice, and dried basil. Pour in cornstarch and chicken broth mixture then bring to a boil and cook for 2 minutes, or until slightly thickened. Add spinach, cherry tomatoes, and cooked shrimp and garlic,then stir until spinach is wilted. Turn off heat, add in cooked pasta, and toss to combine.
- Divide amongst plates then serve topped with feta cheese, fresh basil, and freshly cracked pepper, if desired.