Mediterranean Shrimp

This low-fat pasta recipe is brimming with fresh vegetables--mushrooms, zucchini, yellow squash, and plum tomatoes. If you're watching sodium, choose a reduced-sodium pasta sauce to mix with the shrimp and veggies.

Mediterranean Shrimp
Servings: 6 Prep 15 mins Cook 12 mins


  • 12 ounces linguini
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup sliced fresh mushrooms
  • 1 small zucchini, cut into 1/4-inch pieces
  • 1 small yellow squash, cut into 1/4-inch pieces
  • 1/4 teaspoon red pepper flakes
  • 1 pound large shrimp, peeled and deveined
  • 2 small plum tomatoes
  • 1/2 cup kalamata olives, coarsely chopped
  • 1 1/2 cups marinara sauce, heated

Make It

1. Cook linguini in boiling salted water for 12 minutes. Drain and transfer to a large serving bowl.

2. Meanwhile, heat oil in a large skillet over medium heat. Cook garlic for 1 minute. Add mushrooms and cook for 3 minutes. Increase heat to medium-high; add zucchini, squash and red pepper flakes. Cook, stirring occasionally, for 3 minutes.

3. Add shrimp to skillet and cook for 3 minutes or until uniformly pink. Coarsely chop tomatoes; add to skillet along with olives and marinara. Warm through. Toss shrimp mixture with pasta in serving bowl.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 323, Fat, total (g): 7, chol. (mg): 115, sat. fat (g): 1, carb. (g): 42, fiber (g): 4, pro. (g): 23, sodium (mg): 573, Percent Daily Values are based on a 2,000 calorie diet.