Mediterranean Shrimp Skillet

Mediterranean ShrimpThis easy weeknight dinner incorporating delicate angel hair pasta with the fresh, simple Mediterranean flavors of basil, tomato, spinach, lemon, and feta cheese is ridiculously quick, and totally satisfies.

SERVES 4; CALORIES: 347 per serving


  • 8oz gluten-free or regular angel hair pasta (dish will not be GF if using regular pasta)
  • 1-1/2 teaspoons extra virgin olive oil
  • 1-1/2lbs raw medium shrimp, peeled and de-veined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 1-1/2 cups gluten-free chicken broth, divided
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon dried basil (could use Italian seasoning)
  • 2 teaspoons cornstarch
  • 4 cups chopped fresh spinach
  • 2 cups cherry tomatoes
  • 1/2 cup feta cheese crumbles
  • 1/4 cup torn fresh basil


  1. Bring a large pot of water to a boil. At the same time, heat oil in a large skillet over medium-high heat, then stir together 1/2 cup chicken broth and cornstarch in a small bowl and set aside. Drop the pasta into the water and cook until al dente. Drain and set aside.
  2. Meanwhile, add shrimp to the hot oil, season with salt & pepper, then cook through flipping once. Add garlic and stir continuously for 30 more seconds. Remove shrimp and garlic to a plate and set aside.
  3. To the same skillet add 1 cup chicken broth, lemon juice, and dried basil. Pour in cornstarch and chicken broth mixture then bring to a boil and cook for 2 minutes, or until slightly thickened. Add spinach, cherry tomatoes, and  cooked shrimp and garlic,then stir until spinach is wilted. Turn off heat, add in cooked pasta, and toss to combine.
  4. Divide among plates then serve topped with feta cheese, fresh basil, and freshly cracked pepper, if desired.