Mediterranean Farfalle Toss with Shrimp
This light and refreshing pasta dish is tossed with olive oil, lemon, and shrimp for a fresh tasting pasta with loads of flavor!
Servings: 4
Ingredients
- 8 ounces (227 g) uncooked farfalle pasta
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- ½ pound (227 g) fresh shrimp peeled and deveined
- ¾ cup (112 g) grape tomatoes halved
- ¼ cup (34 g) kalamata olives halved
- 2 tablespoons capers
- Juice of 1 lemon
- ⅓ cup (33 g) Parmesan cheese
- Handful of basil chopped
Instructions
- Bring a pot of water to a boil and follow the directions on the pasta box and cook the pasta until al dente.8 ounces uncooked farfalle pasta
- In the meantime, add 1 tablespoon of olive oil to a large skillet and turn the heat up to medium-high heat. Once the oil is hot, add garlic and cook until fragrant, about 30 seconds.3 cloves garlic, 1 tablespoons Olive oil
- Add the shrimp and cook until browned on both sides and just cooked through, about 5 minutes.1/2 pound fresh shrimp
- Turn the heat off and add the tomatoes, olives, and capers. Gently toss to evenly distribute ingredients then add the juice of the lemon.3/4 cup grape tomatoes, 1/4 cup kalamata olives, 2 tablespoons capers, Juice of 1 lemon
- Once pasta is done cooking, drain and add directly to the skillet with the other ingredients. Toss to incorporate.
- Drizzle the remaining olive oil on top and add parmesan cheese and chopped basil and toss again.1/3 cup Parmesan cheese, Handful of basil, 1 tablespoons Olive oil
- Serve warm and enjoy!
Nutrition
Serving: 1 serving | Calories: 381 kcal | Carbohydrates: 45 g | Protein: 22 g | Fat: 12 g | Saturated Fat: 3 g | Cholesterol: 149 mg | Sodium: 821 mg | Potassium: 259 mg | Fiber: 3 g | Sugar: 2 g
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