Mediterranean Shrimp Pasta with Garlic and Artichoke Hearts
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This easy Mediterranean Shrimp Pasta is one of my favorite weeknight meals. In this one-pot dinner, tender orzo, juicy shrimp, and marinated artichoke hearts are simmered in a garlicky crushed tomato sauce.
In the middle of a busy week, I often cook with what I have in the pantry, and I always have pasta in the house. That means easy dishes like Pasta alla Norma or Penne Pomodoro are often on my table.
Some of my favorite Italian recipes combine shrimp with pasta, which inspired this weeknight meal featuring simple Mediterranean ingredients. This time, when searching in my pantry, I reached for orzo pasta, canned tomatoes, and marinated artichoke hearts! Paired with succulent shrimp, the result is a restaurant-quality dish perfect for any occasion!
All you need is a crisp salad, a loaf of crusty No Knead bread, or an Easy Focaccia, and your meal is complete! for really special dinner you might want to end your meal with a slice of Limoncello Cake with Mascarpone Cream!
Ingredients
Large Shrimp: Uncooked, frozen, or fresh shrimp peeled and deveined. Frozen shrimp must be defrosted before cooking.
Red Pepper Flakes: I use just enough to elevate the other flavors in the sauce. But if you like things spicy, feel free to add more.
Canned Whole Tomatoes: Crush the tomatoes by hand so that you have some chunks in the sauce. You can substitute fresh tomatoes if they are nice and ripe.
Marinated Quartered Artichoke Hearts: Drain the artichokes before adding them. I love the flavor that the marinated artichoke hearts add to the sauce!
Orzo Pasta: In this dish, the orzo pasta cooks up nice and tender and has a creamy texture similar to risotto.
Variations
- If you don’t have orzo, you can substitute other pasta shapes. If you use another pasta, cook it separately and add the cooked pasta to the sauce.
- You can use a different protein in this recipe. Grilled grilled chicken is a delicious alternative.
- To add more Mediterranean flavors, toss in some feta cheese, chopped kalamata olives, or herbs like fresh parsley or basil.
- You can add sun-dried tomatoes when you saute the garlic to heighten the tomato flavor.
How to Make This Mediterranean Pasta Dish
1.Season the Shrimp with salt and black pepper. Heat the olive oil in a large skillet or saute pan over medium-high heat. When the oil is hot, add the shrimp and cook until they are pink, turning them over partway through cooking. When the shrimp is done, transfer them to a plate and set them aside.
2. Add the onion to the saute pan and cook for 1-2 minutes until tender. Add the garlic, red pepper flakes, and Italian seasoning to the pan. Cook until the mixture is fragrant, about a minute.
3. Stir the lemon juice and chicken broth into the garlic mixture, scraping up the bits from the bottom of the pan. Add the tomatoes and cook for 5 minutes. Salt and pepper the sauce as needed.
Add the Orzo and Artichoke hearts to the sauce and cook for 10-12 minutes or until the orzo is tender.
4. Return the cooked shrimp to the pan and cook for another minute or two to rewarm it.
Cooking Tip
To get a nice sear on the shrimp, don’t move them around after adding them to the hot oil until it is time to turn them over. The sear gives shrimp a smokey flavor.
Storing Leftovers
Leftover pasta and shrimp can be refrigerated in an airtight container for 2-3 days. The best way to reheat it is to put it in the microwave for a minute or two.
Serving Recommendations
Mediterranean Shrimp and Orzo is a great dinner party entree. Start your dinner with Gorgonzola and Roasted Red Pepper Crostini, and then end it with a slice of Sweet Italian Ricotta Pie or Moist Carrot Cake with Cream Cheese Frosting for a dinner that will impress your guests.
FAQ
Raw shrimp is gray, translucent, and somewhat floppy. As it cooks, it will turn opaque, pink, or orange, and curl up. Shrimp only takes a few minutes to cook, so it is best to keep an eye on it. It can go from juicy and tender to dry and rubbery quickly.
While white wines like Pinot Grigio are usually the go-to wine to serve with seafood, according to the Wine Deals website, light-bodied reds are also great choices. I found their Guide to Seafood Wine Pairing to be very helpful. Pinot Noir and Barbera would be good options for this tomato-based shrimp pasta.
Easy Dinners for Busy Weeknights
Having recipes for delicious meals that can be whipped up quickly is a must for busy families. A sheet-pan dinner like Sausage with Potatoes, Bell Pepper, and Onions is a great way to make something quick, easy, and flavorful! Best of all, clean-up is a breeze!
Garlic Parmesan Pork Chops are also tasty and simple to make with pantry staples. Nonna’s Chicken Cutlets are the kids’ favorite recipe (and one of mine, too!).
I love to get your feedback, so if you try this Mediterranean Shrimp Pasta or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!
You can also follow me on Facebook, Instagram, and Pinterest for more recipes your family will love!
Mediterranean Shrimp Pasta
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Equipment
Ingredients
- 2 tbsp Olive oil
- 1 lb Shrimp Large
- 1 cup Onion Diced
- 1 tbsp Garlic minced
- ¼ tsp Red Pepper Flakes
- 1 tsp Italian Seasoning
- 1 cup Chicken Broth
- 1 Lemon Juice
- 28 oz Tomatoes canned, crushed by hand
- 1 cup Marinated Artichoke Hearts Quartered, drained
- 1 tsp Kosher Salt
- 1 cup Orzo
Instructions
- Heat olive oil in a large saute pan or skillet set over medium heat. Add the shrimp and saute for 2 minutes, turn over and cook for an additional minute. The shrimp should be pink. Transfer the shrimp to a plate and set aside.
- Add the onion to the saute pan and cook until it is translucent. Stir in the garlic, red pepper flakes and Italian seasoning. Cook for one minute, until the ingredients are fragrant.
- Stir in the lemon juice and chicken broth, scraping up the bits from the bottom of the pan, and bring to a boil. Add the tomatoes and their juices and salt. Bring the mixture back up to a boil and cook for about 5 minutes.
- Stir in the orzo and artichoke hearts, and cook for 10-12 minutes or until tender. Add the shrimp back into the pan and cook for an additional minute or two to reheat them.
Notes
- To get a nice sear on the shrimp, don’t move them around after adding them to the hot oil until it is time to turn them over. The sear gives shrimp a smokey flavor.
What a great dish. Tasty with just a bit of a kick
I am so happy that you enjoyed this Orzo and shrimp recipe!