Description
This Garlic Shrimp Spaghetti is a vibrant and flavorful Mediterranean-inspired pasta dish featuring perfectly seared seasoned shrimp atop a bed of al dente spaghetti tossed with a fresh, zesty medley of cherry tomatoes, olives, cucumbers, red onion, feta cheese, and herbs. The combination of smoky paprika and chili powder with garlic and lemon juice delivers a savory and slightly spicy punch that’s perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 10 oz spaghetti
Vegetable and Cheese Mixture
- 10 oz cherry tomatoes (red and yellow, sliced in half)
- 1/3 cup black olives (sliced)
- 1/3 cup green olives (sliced)
- 1/4 cup red onion (chopped)
- 1 medium cucumber (sliced) (OPTIONAL)
- 1 clove garlic (pressed or finely grated)
- 4 oz crumbled feta cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Salt and pepper (to taste)
- Chopped fresh parsley (for garnish)
Shrimp Seasoning and Cooking
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt (to taste)
- 1.5 lb raw shrimp (large – about 15–20 count or 20–26 count per pound, peeled and deveined)
- 2 tablespoons olive oil (divided)
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside while preparing the rest of the dish.
- Prepare the veggies: In a large bowl, combine the halved cherry tomatoes, chopped red onion, sliced cucumber (if using), crumbled feta cheese, sliced black and green olives, and pressed garlic. Add 2 tablespoons of olive oil, 3 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Mix thoroughly and let marinate to allow flavors to meld while you cook the shrimp.
- Sear the shrimp: Heat a large 12-inch high-sided cast-iron skillet over medium heat for 3 to 4 minutes. In a large bowl, mix together smoked paprika, chili powder, Italian seasoning, garlic powder, red pepper flakes, and salt. Add the shrimp with 1 tablespoon of olive oil and toss to evenly coat, pressing the seasoning onto the shrimp to adhere.
- Cook shrimp: Increase the heat to medium-high and add 1 tablespoon of olive oil to the hot skillet. The oil should flow easily without smoking. Add the shrimp in a single layer without overcrowding, cooking in batches if necessary. Cook for 1.5 to 2 minutes per side until pink and opaque. Remove skillet from heat once shrimp are done.
- Assemble the dish: Add the marinated vegetable and feta mixture to the pot with the drained spaghetti. Toss well to combine and season with additional salt, pepper, or lemon juice if desired.
- Serve: Divide the pasta among four bowls. Top each serving with a portion of the pan-seared shrimp. Garnish with chopped fresh parsley and serve immediately for the best flavor and texture.
Notes
- You can omit the cucumber if you prefer or do not have it on hand; the dish will still be flavorful.
- Adjust the red pepper flakes to control the heat level according to your preference.
- Using a large cast-iron skillet helps achieve a good sear on the shrimp for maximum flavor.
- For a gluten-free version, substitute spaghetti with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but shrimp are best freshly cooked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Garlic shrimp spaghetti, Mediterranean pasta, feta cheese pasta, quick shrimp dinner, spicy shrimp pasta, easy weeknight meal, olive and tomato pasta
