Mediterranean Shrimp Pasta

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Greece is famous for its shrimp in tomato sauce with feta cheese melting on top – the inspiration for this pasta dish.

Tags: Intermediate, 30 mins, Entrées, Lunches, Salads, Shellfish, Vegetables, Cheese, Pasta & Noodles, Greek, Fry, Shake & Stir
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 10  minutes
Total: 25  minutes

Additional Information


10 oz (300 g) PC Splendido Capelli d'Angelo
1/4 cup (50 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/2 cup (125 mL) coarsely chopped PC Colossal Stuffed Queen Olives
1 pkg (454 g) PC Raw Peeled Pacific White Shrimp thawed
3 oz (90 g) PC Goat's Milk Feta Cheese in Brine crumbled (about half a 175 g pkg)
1 cup (250 mL) Bella Tavola Strained Tomatoes-Basil Flavour
juice of half a lemon
4 cups (1 L) spinach leaves, stems removed


  1. In a large pot of boiling, salted water, cook pasta for 4 minutes or until tender but firm.
  2. Meanwhile, in a large frying pan, combine strained tomatoes, olive oil, lemon juice and olives. Bring to a simmer over medium-high heat. Stir in shrimp; cook for 2 minutes, turning shrimp half way, or until cooked through.
  3. Drain pasta. Add to sauce along with spinach and feta. Toss several times, just until spinach is wilted and pasta coated. Divide evenly among four shallow bowls or plates.

Chef's Tips

Tender baby spinach leaves are the right kind to use in pasta dishes and on pizzas.

Nutritional Information

Calories 580 Cal
Fat 23 g
Sodium 940 mg
Carbohydrate 62 g
Fibre 6 g
Protein 32 g