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A plate with Mediterannean shrimp spaghetti.

Mediterranean Garlic Shrimp Spaghetti

Sylia
A bright and bold Mediterranean-inspired pasta dish that brings together tender shrimp, aromatic herbs, and a zesty-sweet citrus glaze. Succulent shrimp are quickly sautéed in a warm infusion of garlic, rosemary, parsley, and coriander, then tossed with spaghetti and a vibrant honey-lemon-mustard blend. Every bite is layered with fresh, herbaceous flavors and a touch of warmth from paprika.
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Prep Time 30 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pounds medium or large shrimp, deveined, peeled, tail end left on
  • 1 LB (about 500g) spaghetti or other long pasta

FOR THE INFUSED OLIVE OIL

  • 10 small cloves of garlic, green germ removed, cut in half
  • ½ cup (120ml) extra virgin olive oil
  • 2 tablespoons fresh rosemary or 1 tablespoon dried, chopped
  • 1 cup parsley leaves, chopped
  • 1 teaspoon fresh or dried coriander (cilantro) leaves, chopped (optional)

FOR THE LEMON-HONEY MIXTURE

  • 1 teaspoon honey
  • 1 lemon, juice, and zest
  • 1 teaspoon sweet paprika
  • 1 tablespoon mild mustard
  • Salt and pepper to taste

FOR GARNISHING (optional)

  • Fresh parsley, chopped
  • Red hot chili pepper flakes
  • Cheese, grated

Instructions
 

MAKE THE INFUSED OLIVE OIL

  • In a skillet over moderate heat, add olive oil, garlic, rosemary, parsley, and coriander (optional) until the olive oil is well heated for 5-6 minutes. Don’t let the olive reach smoking point. Season with salt and freshly ground pepper to taste. Set aside.
  • Use a fine-mesh sieve to strain the garlic-herb mixture, collecting the infused olive oil in a small bowl. Transfer the strained solids to a food processor and blend until a smooth, aromatic paste forms, scraping down the sides as needed to ensure even consistency. Add a bit of olive oil if the paste is too dense.

MAKE THE LEMON-HONEY MIXTURE

  • In a small bowl, mix well honey, lemon juice and zest, paprika, and mustard. Season with salt and freshly ground pepper to taste.

ASSEMBLE

  • Heat the herb-infused olive oil in a large skillet over medium-high heat. Add the prepared herb paste and stir to combine. Arrange the shrimp in a single layer*1 and sauté until they turn pink—about 1 to 2 minutes for medium-sized shrimp or 2 to 3 minutes for large-sized shrimp.
  • Flip the shrimp and immediately pour in the honey-lemon mixture. Stir gently to coat. Season with salt and freshly ground black pepper to taste. Continue cooking until the shrimp are opaque and fully cooked through, no more than 2 minutes for medium shrimp and 3 minutes for large. Remove from heat and set aside.
  • Meanwhile, cook the spaghetti according to the package instructions *2 until al dente. Using tongs or a pasta fork, transfer the cooked pasta directly into the skillet with the shrimp and sauce. Toss well to coat the pasta evenly and warm through. Remove from heat.
  • Serve immediately, garnished with chopped fresh parsley, red chili pepper flakes (optional), or cheese (optional).

Notes

  1. Do not overcrowd the skillet. If the shrimp do not fit in a single layer, cook them in two batches. Once the first batch is done, transfer the shrimp to a plate and add the second batch to the skillet. When all the shrimp are cooked, return them to the skillet before adding the cooked spaghetti.
  2. Boil the pasta according to the package instructions. Don't forget to add salt to the boiling water before adding the pasta. If you prefer your spaghetti al dente, remove it from the water 1 minute before the time indicated on the package.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30.8gProtein: 42gFat: 19.6gSaturated Fat: 2.9gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 13.4gCholesterol: 286mgSodium: 205mgPotassium: 538mgFiber: 206gSugar: 1.9gVitamin A: 1.056IUVitamin C: 20.3mgCalcium: 143mgIron: 4.2mg
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