Mediterranean Shrimp Pasta

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

Recipe

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 |


Equipment:

  • - 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.

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