Aegean Shrimp Pasta: Few Ingredients, 20 Minutes, Big Mediterranean Flavor

Some dinners require planning, prep, and half the contents of the refrigerator.

This is not one of them.

This Aegean Shrimp Pasta is exactly the kind of recipe we love at Asteri Kitchen: a handful of good ingredients, bold Mediterranean flavor, and dinner on the table in about 20 minutes.

Large shrimp are quickly marinated with Asteri Aegean Seafood Blend, extra virgin olive oil, and fresh lemon zest, then sautéed with garlic, chili flakes, and juicy cherry tomatoes. Toss everything with pasta, fresh basil, and a little pasta water, then finish with freshly grated Parmesan.

Simple? Absolutely.

Basic? We don't really do basic around here.

Why This Recipe Works

The trick is building layers of flavor without adding layers of work.

The Aegean Seafood Blend seasons the shrimp before they ever hit the pan, while lemon zest brings brightness without making the dish overly acidic. Garlic and chili bloom in EVOO to create the base of the sauce, and the cherry tomatoes soften just enough to release their sweet juices.

Then comes one of our favorite pasta tricks: reserved pasta water. A splash brings the EVOO and tomato juices together into a silky, beautifully light sauce that clings to every piece of pasta.

Fresh basil and Parmesan go on at the end, and dinner is done.

Want to change it up? Add a little fresh orange zest and a splash of orange juice to the tomatoes. It's completely optional, but the subtle sweetness with shrimp, chili, and lemon is rather fabulous.

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20-Minute Aegean Shrimp Pasta

Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: About 20 minutes
Serves: 4

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 12 oz rigatoni or your favorite short pasta
• 3 tablespoons extra virgin olive oil, divided, plus more for finishing
• 2 teaspoons Asteri Aegean Seafood Blend
• Zest of 1 lemon
• 3–4 cloves garlic, finely chopped
• ¼–½ teaspoon red chili flakes, or to taste
• 2 cups red, yellow, or mixed cherry tomatoes, halved
• ½ cup roughly chopped fresh basil, plus extra for serving
• Sea salt and freshly ground black pepper, to taste
• ½–¾ cup freshly grated Parmesan, for serving
• Reserved pasta water, as needed

Optional Citrus Twist

• Zest of ½ orange
• 2–3 tablespoons freshly squeezed orange juice

Let's Cook

1. Marinate the shrimp

Place the shrimp in a bowl and add 1 tablespoon EVOO, the Aegean Seafood Blend, and fresh lemon zest.

Toss until the shrimp are evenly coated and let them marinate for about 10 minutes while you get everything else ready.

2. Cook the pasta

Bring a large pot of generously salted water to a boil.

Add the pasta and cook until al dente according to the package directions.

Before draining, scoop out about 1 cup of the pasta water. Don't forget this step—that cloudy little cup of water is about to earn its keep.

3. Start the sauce

While the pasta cooks, heat the remaining 2 tablespoons EVOO in a large skillet over medium heat.

Add the chopped garlic and cook for about 30–60 seconds, just until fragrant.

Add the chili flakes and stir for a few seconds.

You want fragrant garlic here, not browned garlic, so keep an eye on it.

4. Cook the shrimp

Add the marinated shrimp to the skillet in a single layer.

Cook for approximately 1–2 minutes per side, depending on their size, until the shrimp are just opaque and pink.

Transfer them to a plate.

Don't overcook them. They'll be returning to the pan at the end, and beautifully tender shrimp can turn into very expensive little rubber bands remarkably quickly.

5. Add the tomatoes

Add the halved cherry tomatoes to the same skillet. Season lightly with salt and freshly ground black pepper.

Cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and begin releasing their juices.

For the optional orange version: Add the orange zest and 2–3 tablespoons of fresh orange juice now. Let everything simmer for about a minute.

6. Toss it all together

Add the drained pasta directly to the skillet along with about ¼ cup of the reserved pasta water.

Toss over medium heat until the pasta is glossy and coated with the EVOO, garlic, and tomato juices.

Add another splash of pasta water if the pasta needs loosening.

Return the shrimp to the skillet, add the chopped fresh basil, and gently toss everything together until just heated through.

Taste and adjust the salt, pepper, and chili flakes.

7. Finish and serve

Spoon the pasta into warm bowls and finish with a generous snowfall of freshly grated Parmesan, more fresh basil, and a good drizzle of EVOO.

Serve immediately.

And if there's a loaf of crusty bread nearby for dragging through what's left in the bowl?

Even better.

Make It an Asteri Table

This is one of those wonderfully unfussy meals that somehow looks like you've made considerably more effort than you actually have.

Put the pasta in a big serving bowl in the middle of the table. Add warm crusty bread, a small dish of EVOO for dipping, and a bottle of red or crisp white wine.

Twenty minutes in the kitchen. Pour the wine. Tear the bread. Pass the pasta.

Dinner doesn't need to be complicated to be memorable.

Asteri Kitchen Tip

The Aegean Seafood Blend isn't just for shrimp. Use the same EVOO + seasoning + lemon zest marinade for grilled fish, scallops, calamari, or vegetables destined for the grill.

One blend. Plenty of excuses to cook something delicious.

Few ingredients. 20 minutes. Big Aegean flavor.