One Pot Mediterranean Shrimp Pasta

Name: One Pot Mediterranean Shrimp Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 4 garlic cloves (minced); 1/4 red onion (finely chopped {about 2/3 cup}); 8 ounces of pasta (your choice); 4 cups broth {you can use vegetable or chicken}; 1 pound shrimp (peeled and deveined); 6 ounces kalamata olives (halved); 8 ounces cherry tomatoes (halved); 8 ounces fresh spinach; 6 ounces artichoke hearts (quartered); 1 cup lactose-free milk; 12 ounces roasted red peppers; 1/2 teaspoon basil; 1/2 teaspoon oregano; 1/4 teaspoon crushed red pepper {optional for spice}; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon tomato paste; 1 tablespoons tahini paste; 2 garlic cloves (minced)

One Pot Mediterranean Shrimp Pasta is an easy one pot meal mixing shrimp with your favorite Mediterranean ingredients, pasta and a creamy roasted red pepper sauce.

Prep15 min
Cook25 min
Total40 min
Makes6 servings
Calories369

Ingredients

6 servings

2 tablespoons olive oil
4 garlic cloves (minced)
1/4 red onion (finely chopped {about 2/3 cup})
8 ounces of pasta (your choice)
4 cups broth {you can use vegetable or chicken}
1 pound shrimp (peeled and deveined)
6 ounces kalamata olives (halved)
8 ounces cherry tomatoes (halved)
8 ounces fresh spinach
6 ounces artichoke hearts (quartered)

Roasted Red Pepper Sauce:

1 cup lactose-free milk
12 ounces roasted red peppers
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper {optional for spice}
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon tomato paste
1 tablespoons tahini paste
2 garlic cloves (minced)

Method

1
In a blender, put the milk, roasted red peppers, basil, oregano, crushed red peppers, salt, pepper, tomato paste, tahini and garlic. Blend until the sauce is smooth. Taste and adjust seasonings and set aside.
2
In a large pot or skillet, heat 2 Tablespoons olive oil over medium heat.
3
Add the onion and garlic in and sauté for 2 minutes. Add the broth and pasta and bring to a boil over high heat.
4
Turn the heat down to medium and simmer, stirring frequently and cook for 5-6 minutes or until pasta is cooked al dente (don't fully cook the pasta). Add the shrimp and a dash of salt and pepper and cook until the shrimp turns pink, about 4-5 minutes.
5
Add the olives, tomatoes, spinach and artichokes, spinach and slowly pour in the roasted red pepper sauce and simmer for 2-3 minutes until the sauce is well mixed in and the spinach is wilted. Garnish with fresh parsley, crushed red pepper and the cheese of your choice.

Notes

You can modify this recipe to your tastes: you can easily use a variety of ingredients or take things out that you don't like. Try adding white beans or chickpeas, vegetables like zucchini or bell peppers, and use a variety of cheese including feta, parmesan or mozzarella. I like to use a small pasta when I make this dish, like orecchiette, but you can use whatever pasta you like. Store the leftover pasta in an airtight container for up to 3 days. To reheat you can either quickly sauté in a skillet or microwave it. You might want to add a drizzle of olive oil, a squeeze of lemon juice and fresh herbs to freshen the dish back up.