Mediterranean Shrimp Pasta

lemony seashell pasta, tender shrimp, burst tomatoes, creamy feta


Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 740 | Category: Pescatarian | Allergens: Contains Shellfish (Shrimp), Milk (Feta) + Wheat (Pasta). May contain Egg. | Excellent Source of: Calcium, Iron, Protein, Vitamin A, Vitamin C |


  • - Chef's Knife
  • - Large Saucepan
  • - Large Skillet
  • - Measuring Spoons
  • - Zester

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Feta Cheese
  • - Fresh Parsley
  • - Lemon
  • - Minced Garlic
  • - Mixed Cherry Tomatoes
  • - Shell Pasta
  • - Shrimp

Wine Pairings by @grapefriend

A minerally, citrus-packed Assyrtiko from Greece will be super refreshing with the feta in this dish.

Beer Pairings

Try a light, unfiltered Hefeweizen.

TK Table Talk:

Did you know Greece is one of the most mountainous countries in Europe? Can you name the 8 mountain states of the U.S.A.?

What To Do:

1. Shrimp may arrive slightly frozen. Thaw as needed.

Mediterranean Shrimp Pasta - Step 1

2. Cook Pasta: Bring a large saucepan of salted water to a boil. Add pasta. Cook 8 minutes or until tender. Drain, reserving ¼ cup pasta water, and keep warm.

Mediterranean Shrimp Pasta - Step 2

3. Prep Ingredients: Grate zest from lemon. Cut lemon in half. Squeeze juice from one half and cut the other into wedges. Coarsely chop parsley. Halve tomatoes.

Mediterranean Shrimp Pasta - Step 3

4. Start Sauce: Heat 2 tablespoons olive oil in a large skillet. Add garlic and tomatoes. Sauté 3 minutes or until tomatoes begin to soften.

Mediterranean Shrimp Pasta - Step 4

5. Cook Shrimp: Add shrimp to skillet and season with ½ teaspoon each salt and pepper. Sauté 3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice, feta and parsley (reserve a couple tablespoons for garnish).

6. Finish Dish: Stir pasta into shrimp mixture. Add up to ¼ cup pasta water as needed.

To Serve: Divide pasta between 2 serving bowls or plates. Sprinkle with remaining parsley and serve with lemon wedges.

Pro Tip:

Serve immediately so the pasta doesn’t soak up all the pan sauce.

Spice it Up!: Add a pinch of crushed red pepper for a little heat.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.