You know those nights when you want something delicious but don’t feel like spending hours in the kitchen? That’s exactly why I fell in love with this Mediterranean shrimp penne. It’s the kind of dish that comes together in under 30 minutes but tastes like you put in way more effort, flaky shrimp, tangy feta, and bright lemon, all tangled up with al dente pasta. My friend Sofia introduced me to this recipe during a crazy week when neither of us had time to cook, and now it’s my go-to for busy nights. The best part? It’s packed with fresh flavors that make it feel like a vacation on a plate.
Why You’ll Love This Mediterranean Shrimp Penne
Trust me, this isn’t just another pasta dish; it’s a flavor explosion that’ll have you making it on repeat. Here’s why it’s special:
- Ready in 25 minutes flat: Perfect for when hunger strikes and patience is low
- Bold Mediterranean flavors: Garlic, lemon, and oregano create that irresistible zesty-savory combo
- Healthy without trying: Olive oil, shrimp, and fresh veggies make it feel nourishing
- Endlessly adaptable: Toss in whatever veggies you’ve got, it’s always delicious
- Impressive enough for the company: Looks and tastes fancy with minimal effort
I make this at least twice a month because it’s that reliable. The leftovers (if you have any) taste amazing cold the next day too!
Mediterranean Shrimp Penne Ingredients
Here’s everything you’ll need to make this flavor-packed dish. I’m picky about a few key ingredients because they make all the difference:
- 8 oz penne pasta: The ridges hold onto that delicious sauce so well
- 1 lb shrimp, peeled and deveined: Get medium or large, they’re juicier than tiny ones
- 2 tbsp olive oil: Use the good stuff, it’s the base of our sauce
- 3 cloves garlic, minced: Fresh only! Powder just won’t give the same punch
- 1 tsp dried oregano + 1 tsp dried basil: That classic Mediterranean herb duo
- 1/2 tsp red pepper flakes: Adjust up if you like a kick
- 1/2 cup cherry tomatoes, halved: They burst with sweetness when cooked
- 1/4 cup kalamata olives, sliced: Their briny pop is essential
- 1/4 cup feta cheese, crumbled: Buy the block and crumble yourself, it’s creamier
- 2 tbsp fresh parsley, chopped: Adds that bright green freshness
- 1 lemon, juiced: About 2 tbsp, bottled juice can’t compare
- Salt and black pepper to taste: Season as you go!
Pro tip: Set everything out before you start cooking. This comes together fast once the shrimp hit the pan!
How to Make Mediterranean Shrimp Penne
Don’t let the fancy flavors fool you; this dish is shockingly simple to make. I’ll walk you through each step so you get perfect results every time. Just follow along, and in less than half an hour, you’ll be twirling forkfuls of this garlicky, lemony goodness!
Cooking the Pasta
First things first: Get that pasta going! Bring a large pot of salted water to a rolling boil; it should taste like the sea. Add your penne and cook for about 9 minutes, or until it’s al dente with just a slight bite. While it cooks, grab a mug and scoop out about ½ cup of the starchy pasta water; we might need it later to loosen the sauce. Drain the rest, but don’t rinse! That starch helps the sauce cling to every noodle.
Preparing the Shrimp
Now for the star of the show! Heat olive oil in a large skillet over medium heat. Add the garlic, oregano, basil, and red pepper flakes. Stir for about 1 minute until fragrant, just until you get that “oh wow” aroma filling your kitchen. Toss the shrimp in a single layer (crowding makes them steam instead of sear). Cook for 2-3 minutes per side until they turn pink and opaque. The second they curl into tight Cs, they’re done; any longer and they’ll get rubbery. Use a slotted spoon to transfer them to a plate while we build the sauce.
Combining Ingredients
Here’s where the magic happens! In the same skillet (all those browned bits equal flavor), add the cherry tomatoes and olives. Let them sizzle for about 2 minutes until the tomatoes soften slightly. Now add the cooked penne and shrimp back in, along with the lemon juice. Toss everything gently. I use tongs and a folding motion to keep the shrimp intact. If it looks dry, splash in some reserved pasta water a tablespoon at a time until it’s perfectly saucy. Finish with a generous sprinkle of feta and parsley right before serving, and the heat will soften the cheese just enough. Oh, and don’t forget to taste for salt and pepper!
Tips for Perfect Mediterranean Shrimp Penne
I’ve made this dish more times than I can count, and here are my foolproof tips for the best results every time:
- Fresh is best: Squeeze that lemon right before using, and always choose fresh parsley over dried. The brightness makes all the difference.
- Don’t overcook the shrimp: They cook fast! The second they turn pink and curl, they’re done. Keep an eye on them.
- Adjust the heat: Love spice? Double those red pepper flakes. Prefer mild? Just use a pinch.
- Serve immediately: Pasta waits for no one! This dish tastes best fresh from the pan while the shrimp are still juicy.
- Salt your pasta water: It should taste like the ocean. This is your only chance to season the noodles themselves.
Follow these simple tricks, and you’ll have restaurant-quality Mediterranean shrimp penne right at home! If you enjoy quick shrimp pasta dishes, you might also like this lemon butter shrimp spaghetti recipe.
Mediterranean Shrimp Penne Variations
One of my favorite things about this recipe is how easily you can tweak it to suit your mood or what’s in your fridge! Here are some delicious twists I’ve tried:
- Greens boost: Toss in a handful of fresh spinach or arugula right at the end, and the heat wilts it perfectly.
- Cheese swap: Out of feta? Creamy goat cheese makes an amazing substitute that melts into the pasta beautifully.
- Veggie-packed: Add roasted red peppers or artichoke hearts for extra Mediterranean flair and texture.
- Protein change-up: No shrimp? Grilled chicken or even chickpeas work wonderfully with these flavors.
- Zesty twist: Stir in a spoonful of capers or anchovy paste if you love bold, briny flavors.
The best part? Every variation still gives you that bright, garlicky goodness that makes this dish so special! For other flavorful shrimp ideas, check out this garlic butter shrimp pasta recipe.
Serving Suggestions for Mediterranean Shrimp Penne
This dish shines all on its own, but I love rounding out the meal with a few simple sides. Try pairing it with a crisp Greek salad, just toss cucumbers, red onion, and more feta with lemon vinaigrette. Warm, crusty bread is perfect for sopping up every last bit of that garlicky sauce. For warmer nights, I’ll often serve it with chilled white wine or sparkling water with lemon slices. The contrast of flavors and textures makes the whole meal feel extra special without any extra work! For more inspiration on family meals, visit familytastes.com.
Storing and Reheating Mediterranean Shrimp Penne
Let’s be honest, this dish tastes best fresh, but I totally get needing to save some for later! Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, go low and slow, microwave in 30-second bursts with a splash of water to keep it moist, or warm gently in a skillet over medium-low heat. Whatever you do, don’t nuke it too long or those perfect shrimp will turn rubbery. Pro tip: The feta and parsley taste best when added fresh, so save some to sprinkle on top after reheating!
Mediterranean Shrimp Penne Nutritional Information
While I’m not a nutritionist, I can tell you this dish leans toward the healthier side with all that olive oil, lean shrimp, and fresh veggies. Keep in mind, nutritional values will vary based on your exact ingredients and portion sizes. That said, it’s packed with protein from the shrimp and gives you a nice dose of healthy fats from the olive oil and feta, plus all those bright flavors mean you won’t miss heavy creams or butters!
Frequently Asked Questions About Mediterranean Shrimp Penne
Q1. Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them super dry before cooking, wet shrimp steam instead of getting that nice sear. I actually keep a bag of frozen shrimp in my freezer just for this recipe!
Q2. How spicy is this dish?
The red pepper flakes add a gentle warmth, not enough to make you sweat, just enough to notice. If you’re sensitive to spice, start with ¼ tsp. Love heat? Crank it up to 1 tsp! The lemon and feta help balance any extra spice beautifully.
Q3. Can I make this without olives?
Of course! I know olives can be divisive. Try substituting capers for a similar briny punch, or just leave them out. The dish will still be delicious with those garlicky, lemony flavors shining through. If you are looking for another great shrimp pasta, consider this shrimp scampi style linguine recipe.
Q4. What if I don’t have penne pasta?
No problem! Any short pasta works great: fusilli, farfalle, or even rigatoni. Just avoid long noodles like spaghetti since the shrimp and veggies mix better with shorter shapes. The ridges or twists help catch all that tasty sauce.
Q5. Can I prep this ahead for guests?
You can cook the pasta and chop veggies ahead, but cook the shrimp fresh; they take just minutes! Everything else comes together so fast, it’s better made right before serving. Your guests will love watching you toss it all together at the last minute!
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25-Minute Mediterranean Shrimp Penne: A Flavor Explosion
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and flavorful Mediterranean shrimp penne dish with fresh herbs and a light sauce.
Ingredients
- 8 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 lemon, juiced
- Salt and black pepper to taste
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic, oregano, basil, and red pepper flakes. Sauté for 1 minute.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink.
- Stir in cherry tomatoes and olives. Cook for another 2 minutes.
- Add cooked penne, lemon juice, and salt and black pepper to the skillet. Toss to combine.
- Sprinkle with feta cheese and fresh parsley before serving.
Notes
- Use fresh shrimp for the best flavor and texture.
- Adjust red pepper flakes to your preferred spice level.
- Serve immediately for the best taste.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg