From Market to Table: Mediterranean Shrimp Pasta with a Slow-Cooked Twist
- Eliane Muskus
- Apr 10
- 2 min read
Back when I was teaching cooking classes in Cannes, one of my favorite moments was stopping by my trusted fishmonger in the old town to pick up fresh shrimp. These classes always began with a visit to the local market, where we gathered the freshest ingredients. After shopping, we returned to the kitchen to prepare our dishes—often including handmade fresh pasta. Today, I’m sharing a simplified version of one of those beloved recipes:
Mediterranean Shrimp Pasta
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
1 pound (450g) shrimp, peeled and deveined
2 cups (480ml) marinara sauce
1/4 cup (60g) pitted and sliced Kalamata olives
2 teaspoons fresh basil, chopped (plus more for garnish)
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste
8 ounces (225g) pasta of your choice, cooked al dente
Instructions:
1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
3. Add the shrimp to the skillet and cook for 2–3 minutes on each side, just until they turn pink and are cooked through. Remove shrimp from the pan and set aside.
4. In the same pan, pour in the marinara sauce. Stir in the Kalamata olives and chopped basil. Let it simmer for 5–7 minutes.
5. Return the shrimp to the pan and gently toss them in the sauce to coat. Simmer for another 2 minutes.
6. Serve the shrimp and sauce over the cooked pasta. Garnish with extra basil if desired.
