Mediterranean Pasta with Shrimp & Vegetables

11 30 538
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Mediterranean Pasta with Shrimp & Vegetables
Health Highlights


150 gm Pasta, Fettuccine, dry
3 tbsp Extra virgin olive oil (divided)
4 anchovy Anchovy (chopped)
8 large Shrimp, raw (chopped)
1 1/2 cup Broccoli florets
1 small Zucchini (peeled and grated)
10 tomato Cherry Tomatoes (halved)
1 tbsp drained Capers, canned (chopped)
1 clove(s) Garlic (minced)
1 dash Cayenne pepper (to taste)
4 green onion (stem) Green onion (chopped)


  1. Cook pasta as per package instructions. When done, reserve 1 cup of cooking water and drain the rest.
  2. Meanwhile, in a large non-stick skillet over medium heat, warm 1 tbsp of oil. Add the anchovy, shrimp, broccoli, zucchini, and cherry tomatoes and saute until the anchovy and shrimp are cooked and the vegetables are tender, about 10-15 minutes depending on desired doneness.
  3. While the shrimp-vegetable mixture is cooking, make the sauce. Add the remaining 2 tbsp of oil, capers, garlic, and cayenne to a small glass measuring cup or bowl. Stir to combine.
  4. Add the cooked pasta to the shrimp-vegetable mixture, then pour over the sauce. Toss to mix and coat with the sauce.
  5. Gradually add some of the reserved cooking water from the pasta, as needed, to reach the desired sauce thickness.
  6. Continue cooking for another 2 minutes, continuously mixing, until most but not all the water is absorbed. 


Nutritional Highlight: 

  • Shrimp is a great source of protein and contains Omega-3 Fatty Acids, which are important for brain health.

Nutrition Facts

Per Portion

Calories 538
Calories from fat 209
Calories from saturated fat 38
Total Fat 23.2 g
Saturated Fat 4.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 15.3 g
Cholesterol 50 mg
Sodium 170 mg
Potassium 749 mg
Total Carbohydrate 67 g
Dietary Fiber 6.5 g
Sugars 13.6 g
Protein 19.1 g

Dietary servings

Per Portion

Grain 1.3
Meat 0.4
Vegetables 2.9

Energy sources


Meal Type(s)