Shrimp and Sun Dried Tomato Pasta

Make this flavor-packed Shrimp and Sun Dried Tomato Pasta for dinner this week. Filled with juicy shrimp, loads of veggies, and mediterranean flavors, it's a complete meal all in one dish! Cook it up in a little over an hour.

Course Lunch, Main Course, Side Dish

Cuisine American, Greek, Italian, Mediterranean

Diet Low Lactose, Low Salt

Prep Time 1

Cook Time 20

Total Time 1 20

Servings servings

Calories 422kcal

Author Alana Lieberman

Cost $20

Equipment

Ingredients

1 pound (16 ounces) pasta (farfalle, rigatoni, or penne)
2 tablespoons + ½ cup olive oil, divided
1 pound (16 ounces) peeled and deveined shrimp, defrosted and patted dry
2 shallots, sliced thin
5 garlic cloves, sliced thin
½ cup julienne-cut sun dried tomatoes, chopped (the kind that comes in oil in a jar)
2 tablespoons tomato paste
2 tablespoons capers
¾ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon kosher salt
¼ teaspoon black pepper
2 medium zucchini, sliced into thin half-moons
1 (14 ounce) can whole artichoke hearts, drained and chopped
1 (15.5 ounce) can chickpeas (garbanzo beans), rinsed and drained
crumbled feta cheese, for topping

Instructions

Cook pasta in salted boiling water for 1 to 2 minutes less than instructed on the package. Reserve 1 cup pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 2 tablespoons oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes per side, until pink and opaque. Remove shrimp from the skillet.
Pour ½ cup of oil into the skillet. Add the shallots and garlic cloves. Cook for 3 to 4 minutes, or until the shallots start to turn translucent. Stir intermittently so they do not burn.
Add sun dried tomatoes, tomato paste, capers, dried oregano, dried basil, kosher salt, and black pepper. Stir until the tomato paste melts into the oil, creating a sauce.
Add zucchini, artichoke hearts, and chickpeas. Stir together. Cook for another 4 to 5 minutes, or until zucchini is tender.
Add pasta into the skillet. Stir to mix everything together. Use some of the reserved pasta water to help thin out the sauce and coat the noodles if needed.
Serve warm, topped with shrimp and crumbled feta.

Notes

If you don't like shrimp, you can dice up chicken and cook it in the skillet instead.
- To make this gluten free: Simply use gluten free pasta!
- To make this dairy free: This recipe is naturally dairy free, besides the feta added at the end. You can easily leave it off or use a plant based feta instead.
- To make this vegetarian or vegan: This recipe can be made vegetarian by omitting the shrimp. It can be made vegan by omitting the shrimp and feta (or using plant based feta).

Nutrition