Mediterranean Shrimp Skillet

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Mediterranean Shrimp Skillet is an easy weeknight dinner featuring the fresh, simple flavors of the Mediterranean.

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One of the most common questions people ask when they find out I’m a food blogger is where I get my recipe inspiration from, and no matter how many times I’m asked the question it always catches me off guard.

I mean, you’d think I’d have an awesome, crowd-pleasing, canned response like Ben’s reply to to the most popular question he gets asked: Well how lucky are YOU to be married to a food blogger?! to which he pats his belly, getting a laugh from him or her, replying Whelp, it’s a tough job, but somebody’s got to do it!

Seriously ask him and he’ll totally say it. You’ll see and it’ll be hilarious.

Anyways, while I’d like to say, Oh this Fresh Fig Tart? Oh, why, I just woke up this morning with the recipe written out in script in my brain! Isn’t it Heavenly looking/tasting/sounding? the truth is I find my inspiration and recipe ideas from the usual suspects – the interwebs, trips, magazines, restaurant menus and the Food Network (when I remember to watch.) I can never quite spit it out when asked for some reason though!

PS why do I always forget about the Food Network? Probably because they’re always playing reruns of Cupcake Wars, which I just don’t understand. Why are you making these poor people bake 1,000 cupcakes in 30 minutes, again?

Anyways! I also get a lot of inspiration from my Mom. She’s the reason I love cooking so much in the first place, and I often think back to the meals she’d whip up back in the day when trying to decide what we (Ben, me, and you, of course!) would like to eat on any given night.

While it’s been over a decade since I last sat at my parent’s kitchen table for dinner on a regular basis, my Mom is still a great recipe source and is always telling me during one of our 5,000 phone calls to each other a day about a dish that I JUST HAVE TO TRY – like Mediterranean Shrimp Skillet!

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This easy weeknight dinner incorporating delicate angel hair pasta with the fresh, simple Mediterranean flavors of basil, tomato, spinach, lemon, and feta cheese is ridiculously quick, and totally satisfies.

My Mom made the skillet for my Dad and herself a few weeks ago and could not stop raving about it.  A pre-tested, easy, flavorful dinner recipe? Sign me up! :D

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K, I wasn’t kidding when I told you this cooks fast, so make sure you’ve got all your ingredients ready to go before you begin!

First, heat a large skillet with 1-1/2 teaspoons olive oil over medium-high heat, then start cooking 8oz angel hair pasta in lightly salted boiling water in a pot next door.

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While the pasta’s cookin’, place 1-1/2lbs raw, peeled & de-veined shrimp into the oil then season with salt & pepper and cook through, flipping once. Add 3 cloves minced garlic to the skillet then cook for 1 more minute. (That is not 1-1/2lbs in the picture, FYI.)

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Remove the shrimp and garlic to a plate then check on your pasta. Drain and set it aside if it’s ready.

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Next, in the same skillet, add 1 cup chicken broth, 2 Tablespoons lemon juice, and 1/2 teaspoon dried basil.

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Whisk together 1/2 cup additional chicken broth with 2 teaspoons cornstarch, then drizzle into the skillet.

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Let the mixture bubble until it’s slightly thickened, about 2 minutes.

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Add in 4 cups chopped spinach, 2 cups cherry tomatoes, and the cooked shrimp and garlic to the sauce next. then cook for another 30 seconds or so to let the spinach wilt and the tomatoes burst.

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Finally, add the cooked and drained angel hair pasta then toss everything to combine.

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Plate with TONS of feta cheese, fresh basil, and a twist of freshly cracked pepper (my secret to making any dish appear more fancy than it really is!) on top. Seriously, that took like what – 15 minutes? Tops!

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Mediterranean Shrimp Skillet

Print this recipe!

Serves 4

Ingredients:
8oz dry angel hair pasta
1-1/2 teaspoons extra virgin olive oil
1-1/2lbs raw medium shrimp, peeled and de-veined
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
1-1/2 cups chicken broth, divided
2 Tablespoons fresh lemon juice
1/2 teaspoon dried basil (could use Italian seasoning)
2 teaspoons cornstarch
4 cups chopped fresh spinach
2 cups cherry tomatoes
1/2 cup feta cheese crumbles
1/4 cup torn fresh basil

Directions:

  1. Bring a large pot of water to a boil. At the same time, heat oil in a large skillet over medium-high heat, then stir together 1/2 cup chicken broth and cornstarch in a small bowl and set aside. Drop the pasta into the water and cook until al dente. Drain and set aside.
  2. Meanwhile, add shrimp to the hot oil, season with salt & pepper, then cook through flipping once. Add garlic and stir continuously for 30 more seconds. Remove shrimp and garlic to a plate and set aside.
  3. To the same skillet add 1 cup chicken broth, lemon juice, and dried basil. Pour in cornstarch and chicken broth mixture then bring to a boil and cook for 2 minutes, or until slightly thickened. Add spinach, cherry tomatoes, and  cooked shrimp and garlic,then stir until spinach is wilted. Turn off heat, add in cooked pasta, and toss to combine.
  4. Divide amongst plates then serve topped with feta cheese, fresh basil, and freshly cracked pepper, if desired.

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Winner, winner shrimp skillet dinner! This tasted SO fresh, and the feta cheese and fresh basil at the end was totally clutch. What a great summer supper.

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If you don’t like shrimp, you could easily swap in a couple chopped up chicken breasts, btw. This would be just a good!

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Well, since clean up for this dish was so easy, I’m off to enjoy the rest of the night outdoors! Some early gloomy skies have given way to the loveliest evening. :) Enjoy!

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Where’s your favorite place to find new recipe ideas?

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Comments

  1. Lori 08.13.2012

    This looks great! I’ve been all about shrimp lately since I have this weird meat aversion going on with my pregnancy.

    If you like this, try the “Basil Shrimp with Feta and Orzo” Cooking Light recipe. Soooo good!

    I get my inspiration from reading food blogs like yours! ;-)

  2. Your blog is sooo beautiful, and I’m now your newest fan! This dish looks excellent, and I’m going to have to try it very soon! I get a lot of inspiration from various cooking shows myself… and from awesome food blogs like yours! :)

  3. Lindsey B. 08.13.2012

    Yummy! I just bought a huge bag of shrimp today! Can’t wait to try this recipe!

    I get inspiration from Food Network, magazines, Pinterest, and great food blogs (especially yours)!

  4. Marie B 08.13.2012

    Whoa! Looks really good…love this combination!
    Yes, I’m sure being the husband of a food blogger is really tough:) BTW, I can relate regarding the family influence. My parents both loved to cook. A blessing really.

  5. I am in love with the flavors in this dish, especially the “TONS of feta cheese” – yum! Bonus that it whips up so quickly too!

  6. Krista 08.13.2012

    That looks so good (and so easy), but I’m allergic to spinach. I’ve always wondered if there’s an alternative to spinach as I see it in so many recipes.

  7. Kathleen Welch 08.13.2012

    Looks wonderful!Tasty, quick and healthy….that’s what I’m looking for. I made your Skinny Chicken and Broccoli Alfredo tonight….delicious! Keep them coming !

  8. Chris Hoebelheinrich 08.13.2012

    I have tried a few recipes I found on Pinterest, but I love your recipes the best ’cause they are kitchen tested, have great directions & pics and are Husband approved ;-)

  9. Maria 08.13.2012

    I will definitely be making this! I also wanted to share my tip for presentable basil shreds! Take the largest leaf and lay flat, stack with additional pieces (maybe 5 more pieces or so), roll up the stack tightly and slice with a sharp knife into thin pieces. It unrolls beautifully!

  10. Katelyn 08.13.2012

    yum! ugh, I LOVE lemon juice flavors with feta cheese. unreal!

  11. I would definitely use chicken over shrimp…. but this recipe looks so good!

  12. Rachel 08.13.2012

    This looks fantastic! Can’t wait to try it.

  13. Mary 08.14.2012

    Looks like another great recipe! I get a lot of my recipes from Cooking Light (although it’s hit and miss with each issue, the August issue is amazing though!). I also get a lot from my mother in-law, friends, you, and I’m a huge fan of The Chew (an ABC food show on at noon!)

  14. Deborah 08.14.2012

    I am a cooking channel junkie – love it! I get my inspiration from magazines, IGE and Food Network. I have 3-ring binders with all my yummy recipes in. Great idea if you need to keep them all in one place. I bought pretty 3-ring binders and use clear sleeves to put them in. I organize them by category and keep them in my kitchen – love it!

  15. dina 08.14.2012

    what do you do with leftovers? do you eat them for lunch or do you make just enough? what have you been having for breakfast?

    • Iowa Girl Eats 08.14.2012

      We eat leftovers for lunch. Lately I’ve been having fresh peaches and Chobani yogurt for breakfast!

  16. Ashley 08.14.2012

    I like to get my recipes from blogs…yours mainly when I discovered IGE about 2 yrs ago :) and of course food network

  17. I love the thoughtfulness behind this recipe. I have combined pasta with similar ingredients before (probably the exact same combinations, actually) but I never thought to make a fresh sauce with chicken stock, lemon sauce, and a thickening agent to tie it all together. Brilliant! I will have to make this soon (maybe tonight ;) haha)

  18. Donna 08.14.2012

    Can’t wait to try this recipe. I like the addition of spinach to it. Over the weekend I made the mini cinnamon rolls and lettuce wraps (for different meals). Both tasted yummy! Your recipes are easy to make and taste great!

  19. Allison 08.14.2012

    I have a very similar recipe that I like to make.

    I make a lot of food that I find on Pinterest. I have had mixed success – some of the dishes I have tried have been great, others not so much.

  20. Wow – looks delicious!

  21. Sarah 08.14.2012

    This looks amazing! I’ll definitely have to add this to my recipe list!

  22. Lauren T 08.14.2012

    When I moved into my first apartment last year, I started cooking a little more which was a shock to my family because I hated cooking before then. I’ve been getting a lot of my inspiration from Pinterest of blogs (yours being one of my favorites :)) I will definitely be trying this recipe soon because I love shrimp!!!

  23. Haha, I totally forget to watch Food Network too. Lately I think it’s cause the Olympics distracted me :P

    I love how this dish looks plain and simple, but I bet cooking the noodles in the sauce makes it soo flavorful! Like a flavor sneak attack!

  24. What a perfect weeknight meal! I love shrimp with a lemon sauce and pasta.

  25. Emily 08.15.2012

    Tried this last night and it was AWESOME. Thank you!

  26. Shelley R 08.16.2012

    I made this last night for supper! It was amazing! Looking forward to leftovers for lunch! Thank you for the great recipe!

  27. Whenever I need recipe ideas, I either go to Pinterest or pick up a cooking magazine (usually Food Network or Cooking Light). Between the two, I can usually find something that catches me eye.

  28. [...] flavor that pulled all the other ingredients together, while on a slightly altered version of the Mediterranean Shrimp Skillet, (recipe compliments of Iowa Girl) it offered a robust and intense flavor that neither I nor my [...]

  29. Mary Osborne 08.20.2012

    That dish looks appetizing!

  30. This looks great, so colourful!

  31. Crafting Play 08.21.2012

    We made this last night, and it was super! It’s always hard to find a pasta sauce that’s healthy (but not tomato based). This one is a keeper :)

  32. [...] Lightly adapted from Iowa Girl Eats [...]

  33. Kathy 09.27.2012

    Just made this for dinner. It was wonderful ! Definitely will make this again and again!

  34. Net 01.23.2013

    I made this tonight, this was the best pasta meal I had in a long time that didn’t take but maybe 30 minutes altogether to make. I omitted the shrimp I was to hungry to wait till they thawed. This is a keeper it’s also versatile.I love you for this recipe, thank you!

  35. Amy 04.24.2013

    We made this tonight and it was delicious!! My five year old helped and she said its the best pasta she has ever eaten! My 19 month old followed every bite with mmmmmmmmm. :). Thank you for this recipe!

  36. [...] text and image source [...]

  37. Tracy 07.01.2013

    Ok, so I have been on such a Mediterranean kick the last couple weeks. This dish has been by far the best thing I have made! The colors are beautiful, the taste is fantastic, and it’s got feta! Thanks so much for sharing this recipe with us. Please keep them comin’!

  38. Taylor Ornellas 07.24.2013

    This was one of the best meals I’ve ever had…. seriously. I made it a few weeks ago (and will be making it again VERY soon, because it sounds sooo good.) I forgot to top it with feta at the end and didnt miss it. until the last 3 bites… ran to the fridge, grabbed the feta and i just prefered to keep it at no feta.
    Thank you so much!
    I have really enjoyed going through your recipes and plan on doing a few others! :)

  39. robyn 01.06.2014

    Delish!! I made this for dinner tonight and I really liked it. I will definitely be keeping this recipe to make again!!

  40. […] the prawns and garlic, I thought this recipe would be perfect, from Iowa Girl […]

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