Mediterranean Pasta with Shrimp

Tender shrimp, colorful spinach, tangy feta and salty olives make a Greek-inspired dinner light and refreshing - ready in 20 minutes.

–

Save & Share

Servings 5

false

( 7 ) Ratings

7 Ratings

5 Stars 12%

4 Stars 25%

3 Stars

2 Stars 12%

1 Stars 12%

Member Reviews ( 1 )

e3ce0b8e-81eb-4ef9-a0c5-445e6895bf58

ingredients 9
Prep Time 20 min
Total Time 20 min

Ingredients

2 1/2: cups uncooked bow-tie (farfalle) pasta (about 5 oz)

1: lb uncooked deveined peeled medium shrimp (thawed if frozen), tail shells removed

1: medium red bell pepper, chopped (1 cup)

3: cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces

2: tablespoons chopped fresh or 2 teaspoons dried basil leaves

1/2: teaspoon salt

1/3: cup sliced kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained

1: cup crumbled feta cheese (4 oz)

2: tablespoons olive or vegetable oil

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In 5-quart Dutch oven, cook pasta as directed on package, adding shrimp and bell pepper during last 2 minutes of cooking time. Cook until pasta is tender and shrimp are pink. Drain and return to Dutch oven.
2 Add spinach, basil, salt and olives to pasta mixture; heat over medium heat until hot. Toss with cheese and oil.

EXPERT TIPS

toggle

Expert Tips

Pair this pasta dish with Pillsbury® refrigerated breadsticks and a light fruity wine.

Choose your favorite olive variety for this recipe.

Kalamata olives are plump and juicy with a powerful flavor, bright acidity and high salt content. However, if you don’t have them on hand, your favorite olive variety will work for this recipe.