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Mediterranean Style Shrimp Pasta

It takes twenty minutes or less to make this Mediterranean-style pasta recipe! Tossed in tangy sauce with garlic, onions,lemon juice, and white wine.
Servings 4 People
Calories 511.8 kcal


  • 3/4 lb spaghetti
  • 1 tbsp salt
  • 1 lb peeled and deveined shrimp
  • Black pepper
  • 1/2 chopped red onion
  • 5 minced garlic cloves
  • 1 tsp red pepper flakes
  • 1 cup dry white wine
  • 3 tbsp lemon juice
  • 1 cup freshly chopped parsley
  • 2-3 ripe cherry tomaotes
  • Parmesan cheese


  • Cook the pasta:  Start cooking your pasta in boiling water and follow package instructions. Remember to add salt and save starchy pasta water before draining.
  • Cook the shrimp:  You can do this while the pasta is cooking tosave time. My shrimp take about four minutes over medium-high heat.  You can cook shrimps in a bit of extra virginolive oil.
     Tip: If your shrimpis frozen, you should thaw it properly before cooking.
  • Make the sauce: Light sauce withwine, garlic, lemon juice, onions, tomatoes and parsley.
    Remove the cooked shrimp so you can us the same pan. Sauté the onions and garlic with kosher salt, oregano and red pepper flakes (I useAleppo-style pepper). Cook them over medium-low heat for up to 2 minutes andstir constantly. Add some wine and allow it to cook and then add the lemonjuice and lemon zest.
    Next, add parsley and tomatoes and toss them for 40 seconds.You can’t the tomatoes to have a good bite. 
  • Put it all together: Add the pasta, and add a bit of pasta water. Make sure your pasta is well-coated with this light, Mediterranean sauce. Add the cooked shrimp and toss until warmed through.
    Sprinkle Parmesan cheese, red pepper flakes, and parsley tofinish.
    I like to serve it with a big salad for a hearty meal.