Mediterranean Shrimp

Well…I cook a lot and I just loved this recipe.  So give it a try and I bet you will love it too.  I changed a few things from the original.  Black olives are optional.



  • 1 box uncooked angel hair pasta or whatever pasta you like(save extra pasta for next day to make a chicken noodle soup)
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1-1/2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (14.5 oz cans) chicken broth 
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried basil
  • 2 teaspoons cornstarch
  • 1 bag of baby spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup minced fresh basil
  • 5 pitted black olives sliced


  • Cook pasta according to package directions.
  • In a large skillet, saute shrimp in oil until shrimp turn pink. Add the garlic, salt and pepper; cook 1 minute longer. Remove and set aside.
  • In the same skillet, heat 1 can broth, lemon juice and dried basil. In a small bowl, combine cornstarch and 1/2 can broth until smooth; stir into the pan. (Save the other half can of broth  for a quick chicken noodle soup for lunch the next day.)  Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted.
  • Drain pasta; stir pasta into shrimp mixture until it looks perfectly coated. Sprinkle with cheese, sliced black olives and fresh basil. Yield: 4 servings.

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