One-Pot Mediterranean Shrimp Linguine
This dish is what I make when I want something a bit more decadent, yet still healthy (and fast!) on a weeknight. This recipe is also nice enough to serve to casual dinner guests as well. It is very simple and comes together quite quickly (~20 mins). Oh, and did I mention it’s delicious? The simple flavors of the pasta, shrimp and tomatoes are punctuated by the sweet tartness of the balsamic vinegar and the kalamata olives.
In order to minimize the number of ingredients in this, I typically buy cans of diced tomatoes that are already season with garlic, basil and oregano.
For the shrimp, you can use fresh shrimp, but I typically just thaw frozen shrimp for this recipe. I find that frozen shrimp really only take a few minutes to thaw under cold running water and I purchase ones that are already deveined and easy to peel so they don’t take that long to prepare. I typically start the thawing process as the water is boiling for the pasta and I peel them in the first 6-7 minutes while the pasta is boiling.
The shrimp and pasta are both cooked in the same pot of boiling water. If you’re using boxed pasta, that takes longer than the shrimp to cook, so set a timer for the amount of time it needs (typically 10-11 mins) and then once the time get’s down to 3-4 mins, throw in the shrimp. Simple!
The olives and the balsamic really make this recipe pop. If you can, use a high quality balsamic vinegar, it makes a difference, trust me! You can usually find a nice balsamic in specialty stores, or sometimes in a regular grocery store, depending on the selection. The cheaper balsamics will do, but I find they are typically a bit watered down and not as rich in flavor. Since the balsamic in this recipe is pretty high-profile (even drizzled on top like a dressing) spring for something that is high-quality. For the olives, I typically like to buy ones that are already pitted to make for quicker prep.
15-20 Frozen, deveined shrimp, uncooked (or more if you really like shrimp!)
Linguine (1 box) (or another type of long pasta)
2 Cans (14.5 oz) Diced Tomatoes with Basil and Garlic
Balsamic Vinegar (1 tbsp, plus more for drizzling) (get something that is good quality!)
Sliced Kalamata Olives (1/3 cup)
1 tsp Basil
1 tsp Oregano
1 tsp Coriander
Sprinkle a bit of salt in a large pot of water and put it on the stove to boil. Next, begin thawing the shrimp by setting them in a colander in the sink under cold running water. Move them around every couple of minutes to ensure they all thaw under the water.
Once the water is boiling add your box of pasta and follow the directions on the box. Set a timer for the amount of time the pasta needs to boil (usually 10-11 mins). While the pasta is boiling, check to see if the shrimp are thawed and once they are, peel the shrimp and remove the tails (if necessary).*
When the timer on you pasta gets down to 4 mins, throw the shrimp into the pot with the pasta to cook. (Shrimp typically need about 3-4 mins to cook in boiling water).
Once the timer dings, check to make sure your pasta and shrimp are done. Then, dump the pasta and shrimp into a colander to drain.
Set the pot back on the stove and pour in both cans of diced tomatoes and heat them all the way through on medium heat. (Do not drain the cans just add the entire thing to the pot). While the tomatoes are heating, stir in the spices.** Once the mixture is heated through, turn off the heat and stir in the tbsp of balsamic and olives.
Separate the pasta and shrimp onto plates. Spoon the tomato sauce over the pasta and drizzle with an extra 1/2 tsp of balsamic on each plate. Serve and enjoy!
*Note: I find that shrimp typically thaw pretty quickly under running water. Usually takes about 10 mins or less. I typically try to pile them up so that the water cascades over as many as possible.
**Note: If the tomatoes are too watery, you can bring it to a boil for a few mins to boil off some of the liquid. I have not had this issue, but it could depend on the type of tomatoes you use.