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Mediterranean Shrimp with Angel Hair Pasta

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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Our Mediterranean Shrimp with Angel Hair Pasta can be ready in only 25 minutes for an easy and flavorful meal.
By Lana Stuart
Updated Aug 30, 2012
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  • 8 oz uncooked angel hair pasta
  • 1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
  • 1 medium onion, chopped (1/2 cup)
  • 4 cloves garlic, finely chopped
  • 3 tablespoons julienne-cut sun-dried tomatoes in oil, drained
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 3 teaspoons capers, drained
  • 1 lb uncooked medium shrimp, peeled, deveined
  • Juice of 2 lemons


  • 1
    Cook pasta as directed on package; drain, reserving 1/2 cup cooking water. Return pasta to saucepan; cover to keep warm.
  • 2
    Meanwhile, in large skillet, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring frequently, until onion has softened. Add sun-dried tomatoes, oregano, pepper flakes, salt and capers. Cook 3 minutes longer.
  • 3
    Stir in shrimp. Cover; cook until shrimp just turn pink, about 5 minutes. Stir in lemon juice. Gradually stir in reserved pasta cooking water.
  • 4
    Add pasta to skillet; toss with shrimp and sauce. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dry-pack sun-dried tomatoes may also be used in this recipe.
  • tip 2
    Any long pasta shape, such as linguine or spaghetti, can be substituted for the angel hair.
  • tip 3
    If you like fresh basil and have it on hand, add 1 or 2 tablespoons of chopped basil at the end of cooking time. For even more Mediterranean flavor, top with 1 cup crumbled feta cheese (4 oz) just before serving.


Nutrition Facts are not available for this recipe
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