Mediterranean Shrimp with Angel Hair Pasta

by Lana Stuart on July 20, 2012 · 9 comments

Mediterranean Shrimp with Angel Hair Pasta

Seafood was just meant for summer time, don’t you think? Especially shrimp. So light. So delicious. Particularly when tossed with a little pasta and a luscious sauce.

A few weeks ago I was offered an opportunity to develop a recipe using Land O Lakes’ newest product, their Butter with Olive Oil and Sea Salt. I had already seen this butter advertised in some of the food magazines and had been thinking of ways to use it so when the opportunity came up, I was ready to go!

I often use a combination of butter and olive oil in my cooking. Butter for flavor and oil to increase the cooking temperature. I knew that the olive oil would just naturally go with the Mediterranean ingredients that I wanted to use in this recipe and that the butter would add richness. This sauce with its combination of garlic, sun-dried tomatoes, oregano, lemon juice, and capers turned out great! Add some beautiful fresh shrimp and some pasta and you have a meal quick and easy enough for any week night.

Prepare the pasta in salted water according to the package directions.

Melting butter for Mediterranean Shrimp

Meanwhile, in a large skillet over medium heat, melt the Land O Lakes Butter with Olive Oil and Sea Salt.

Cooking onion and garlic for Mediterranean Shrimp

Add the onion and garlic. Cook, stirring frequently, until the onion has softened and begun to appear translucent, about 5-6 minutes. Cook slowly, taking care not to allow the onion and garlic to brown.

Add tomatoes and other ingredients for Mediterranean Shrimp

Add the sun-dried tomatoes, oregano, red pepper flakes, salt, and capers. Cook for an additional 3 minutes.

Add shrimp for Mediterranean Shrimp

Stir in the shrimp. Cover and cook until shrimp just turn pink – about 5 minutes.

Add lemon to Mediterranean Shrimp

Stir in the lemon juice. Add approximately 1/2 cup of the pasta cooking water to the sauce stirring it in a little at a time.

Drain the pasta, add it to the skillet and toss with the shrimp and sauce.

Mediterranean Shrimp with Angel Hair Pasta
 
Prep time
Cook time
Total time
 
Shrimp in a sauce of Mediterranean ingredients served over angel hair pasta. Recipe developed specially for Land O Lakes Butter with Olive Oil and Sea Salt.
Serves: 4 servings
Ingredients
  • 8 oz. angel hair pasta
  • 8 tblsp. Land O Lakes Butter with Olive Oil and Sea Salt
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 tblsp. julienned sun-dried tomatoes in oil, drained
  • 1 tsp. dried oregano
  • ¼ tsp. red pepper flakes
  • ¼ tsp. salt
  • 3 tsp. capers, drained
  • 1 lb. medium shrimp, peeled and deveined
  • juice of 2 lemons
Instructions
  1. Prepare the pasta in salted water according to the package directions.
  2. Meanwhile, in a large skillet over medium heat, melt the Land O Lakes Butter with Olive Oil and Sea Salt. Add the onion and garlic. Cook, stirring frequently, until the onion has softened and begun to appear translucent, about 5-6 minutes. Cook slowly, taking care not to allow the onion and garlic to brown.
  3. Add the sun-dried tomatoes, oregano, red pepper flakes, salt, and capers. Cook for an additional 3 minutes.
  4. Stir in the shrimp. Cover and cook until shrimp just turn pink – about 5 minutes.
  5. Stir in the lemon juice. Add approximately ½ cup of the pasta cooking water to the sauce stirring it in a little at a time.
  6. Drain the pasta, add it to the skillet and toss with the shrimp and sauce.

Would you like more recipes using Lakes O Lakes’ newest product? See what this group of food bloggers came up with on the Betty Crocker web site. And of course you can always follow them on Facebook and Twitter.

Disclosure: I received payment from LAND O LAKES® Butter with Olive Oil & Sea Salt  for recipe development and review purposes. All opinions are my own.

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{ 9 comments… read them below or add one }

1 Miss P July 20, 2012 at 8:29 am

That looks wonderful. I definitely see this in my future, along with a nice salad and some crusty bread. Good job on putting together the recipe in an easy format.

Miss P

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2 Lana July 20, 2012 at 8:51 pm

And a little glass of wine :-)

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3 Aly ~ Cooking In Stilettos July 20, 2012 at 5:28 pm

This looks delicious Lana!

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4 michelle July 20, 2012 at 8:22 pm

My kind of dinner :) Looks great

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5 Miss @ Miss in the Kitchen July 20, 2012 at 9:56 pm

Loving that butter and drooling over your shrimp!

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6 Shelby July 21, 2012 at 5:54 am

Lana, this totally draws me in! Flavors sound wonderful and we will definitely be trying your recipe out! I’m not sure I’ve seen that butter in our stores yet, but will be looking today!

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7 Nancy@acommunaltable July 23, 2012 at 2:02 pm

You might not believe this, but this was one of my son’s favorite pasta dishes when he was two years old! He absolutely loved the bold flavors – funny thing was he didn’t like regular pasta sauce but loved sun dried tomato pesto… I know, I know, he must take after his mother!! LOL!!

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8 Barbara | Creative Culinary July 29, 2012 at 11:09 pm

I’ve made similar dishes Lana…when I have fabulous shrimp (probably nothing as fabulous as you can get though) I love it simply prepared.

Now I only wish I was close enough to make something for you in your current state; I’ll have to get all the details soon but in the meantime know I’m wishing you a speedy recovery!

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9 Jamie July 31, 2012 at 2:10 pm

I love shrimp and yes indeed it makes a fabulous summertime meal, either hot or cold. This is wonderful and looks so good! A wonderfully flavorful sauce but I love the surprising addition of sundried tomatoes.

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