Herbed Mediterranean Shrimp Pasta
I used to rely on store-bought pasta sauce (sometimes still do). Then, I got crafty and started making my own sauces from recipes. THEN, I realized that the right combination of herbs, spices, veggies and olive oil can make for an exciting, satisfying, very healthy “sauce.” I basically open the fridge, and pull out whatever veggies I have on hand and go to town. Usually tomatoes are involved because they add so much moisture, mushrooms for heartiness and garlic because garlic. Always garlic.
I’m a big fan of mindful eating, and mindful grocery shopping. If I’ve got an array of beautiful produce in the house, it makes it easy for me to whip something up that feels good to eat. Availability is a big part of what we eat, so strategizing is important if you’re trying to get more healthful foods onto your plate. It’s not just about meal prep. It begins before that. What’s in your freezer, cupboard and fridge? If you’re stocked and ready to go with foods that serve your body, you’re set up for success.
If you’re not sure where to start, subscribe to my mailing list to get my free anti-inflammatory grocery list! It’s a great start for adding some healthy anti-inflammatory essentials into your daily routine.
This super easy shrimp pasta recipe is one that can be thrown together pretty quickly. Use whatever pasta you’ve got on hand (I only used orzo because I had some left over from something else. Go with whole grain or legume based pasta if you’re in it to win it!). The veggies here can be swapped out with whatever veggies your imagination comes up with, and even the shrimp could be switched out for white fish. Lots of flexibility here.
If you’re interested in learning more about how to begin integrating healthier foods into your life, but don’t know where to start, we should chat!
Herbed Mediterranean Shrimp Pasta
Cook time: approx. 30 minutes
1 lb. Shrimp (defrosted, deveined, exoskeleton and legs off!)
1 cup uncooked Pasta (I used orzo, but anything works)
1/4 cup olive oil
3-6 cloves Garlic, minced
1/4 cup fresh Basil, chiffonade cut
1 tbsp Oregano
1 /2 tsp Smoked Paprika
Juice of 1 Lemon
Salt / Pepper to taste
2 medium Zucchinis, chopped
1 pint Cherry Tomatoes, halved
1 Bell Pepper, chopped
Optional: Sliced olives, plain greek yogurt
Prep your shrimp as needed (you may need to defrost, devein, etc. depending on what you found at the store).
In a medium bowl, combine about 2 tbsp of the olive oil, half of the minced garlic, half of the oregano, smoked paprika, lemon juice, salt and pepper.
Add the shrimp to the bowl and mix to coat well. Let it sit while you prep the other ingredients.
Get the pasta started: cook according to package directions.
Chop zucchini and bell pepper, halve tomatoes.
Add 1 tbsp olive oil to a pan on medium heat and sauté zucchini and bell pepper, stirring regularly for 3-4 minutes.
Add garlic, tomatoes and remaining spices to the pan with the zucchini and bell pepper. Sauté for another 2-3 minutes.
Add shrimp and marinade to another pan on medium heat OR the pan used for the veggies (you’ll just need to transfer the veggies to a bowl). Cook shrimp for 2-3 minutes on each side.
Toss pasta with remaining olive oil and add veggies, shrimp and whatever juices are left in the pan(s). Top with fresh basil. Add salt and pepper to taste.
Optional: add sliced olives or plain greek yogurt.