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Mediterranean Pasta with Shrimp

Found 9 recipes

DIFFICULTY LEVEL

Mediterranean Pasta Salad With Feta Vinaigrette

8 ounce pasta uncooked 1/2 cup sundried tomatoes chopped drained oil-packed, halves 3 tablespoons red onion chopped 3 tablespoons kalamata olives chopped 1/2[...]

Source: recipeland.com
Mediterranean Pasta With Fire Roasted Tomatoes

10 -12 plum tomatoes , halved lengthwise 1/2 cup olive oil , divided 2 garlic cloves , minced 1 tablespoon italian seasoning 1/2 teaspoon crushed red pepper[...]

Source: food.com

Mediterranean Pasta With Fire Roasted Tomatoes

2 lbs medium plum tomatoes , halved lengthwise (10 to 12) 1/2 cup extra virgin olive oil , divided 2 tablespoons mccormick california style minced garlic made[...]

Source: food.com
Mediterranean Pasta With Chicken

1 lb chicken breast , cubed 1 (8 ounce) box frozen chopped spinach , thawed 2 garlic cloves 1/2 cup reduced-fat feta cheese 1/4 cup green olives , chopped 8[...]

Source: food.com
Mediterranean Pasta With Sausage

1 lb Italian sausage, cooked 1 (2 1/4 ounce) can sliced black olives , drained 1 (26 ounce) can hunts roasted garlic and onion spaghetti sauce 1 (16 ounce)[...]

Source: food.com
Mediterranean Pasta with Shrimp

1 lb shrimp , peeled and deveined 1 cup sun-dried tomato , chopped (not oil packed) 1 cup boiling water 1/4 cup olive oil 4 -6 cloves garlic , minced 1/2[...]

Source: food.com
Mediterranean Pasta With Sausage

1 lb Italian sausage , casings removed 1 (26 ounce) can hunts roasted garlic and onion spaghetti sauce 1 (2 1/4 ounce) can sliced black olives , drained 1 (16[...]

Source: food.com
Mediterranean Pasta With Fire Roasted Tomatoes

2 lbs medium plum tomatoes (10 -12) 1/2 cup olive oil , divided 4 garlic cloves , minced 1 tablespoon italian seasoning 1/2 teaspoon crushed red pepper flakes[...]

Source: food.com
Mediterranean Pasta Salad With Prawns

1/2 lb penne pasta , cooked 2 tablespoons olive oil 1 small red pepper, cut into strips 3 ounces pepperoni, chopped 2 tomatoes , seeded and coarsely chopped 1[...]

Source: food.com

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