Grilled Shrimp Pasta with Tomatoes, Black Olives, a

Name: Grilled Shrimp Pasta with Tomatoes, Black Olives, and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil, plus more for brushing shrimp; 1 pint cherry tomatoes, halved; 2 garlic cloves, thinly sliced; 1/4 teaspoon crushed red pepper flakes; 3 tablespoons red wine vinegar; Kosher salt; 1 pound medium shrimp, peeled and deveined; Freshly ground black pepper; 2 small zucchini, cut lengthwise into 1/2-inch thick slices; 1 pound pasta shells; 3 scallions, thinly sliced; 1/3 cup coarsely chopped oil cured black olives; 2 teaspoons lemon zest; 2 tablespoons chopped fresh mint or flat-leaf parsley leaves; 6 ounces feta cheese, crumbled

Servings: persons

1/2 cup olive oil, plus more for brushing shrimp
1 pint cherry tomatoes, halved
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
Kosher salt
1 pound medium shrimp, peeled and deveined
Freshly ground black pepper
2 small zucchini, cut lengthwise into 1/2-inch thick slices
1 pound pasta shells
3 scallions, thinly sliced
1/3 cup coarsely chopped oil cured black olives
2 teaspoons lemon zest
2 tablespoons chopped fresh mint or flat-leaf parsley leaves
6 ounces feta cheese, crumbled

1
Heat the olive oil, tomatoes, garlic, red pepper flakes, vinegar, and a pinch of salt in a large, deep skillet over medium heat until just warmed through (the tomatoes will begin to soften and release their juice).
2
Remove from the heat, and set aside to marinate.
3
Heat the grill to medium-high.
4
Bring a large pot of lightly salted water to a boil.
5
Thread the shrimp onto skewers, brush with olive oil, and sprinkle with salt and pepper.
6
Brush the zucchini slices with olive oil, and season with salt and pepper.
7
Grill the shrimp until just opaque throughout, 2 to 3 minutes per side.
8
Grill the zucchini for 2 to 3 minutes on each side, until they are just tender and nice grill marks appear.
9
Remove the shrimp from the skewers, and coarsely chop.
10
Cut the zucchini into 1/2 inch pieces.
11
Toss the shrimp and zucchini in a medium bowl, and set aside.
12
Cook the pasta until just tender, about 8 minutes.
13
Drain but do not rinse.
14
Transfer the pasta to a large mixing bowl, pour in the tomato mixture, and toss well to combine.
15
Add the shrimp and zucchini and toss; add the scallions, olives, lemon zest, mint (or parsley), and half of the feta, and toss well to combine.
16
Taste for seasonings, and add more salt or pepper as desired.
17
Transfer to a large serving bowl, and top with the remaining feta.

1236

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup olive oil, plus more for brushing shrimp, 1 pint cherry tomatoes, halved, 2 garlic cloves, thinly sliced, 1/4 teaspoon crushed red pepper flakes, and more.

Yes, Grilled Shrimp Pasta with Tomatoes, Black Olives, and Feta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp Pasta with Tomatoes, Black Olives, and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions