NATEX 30 Minute Mediterranean Shrimp Pasta


August 7, 2017

  • Cook: 20 mins
  • Yields: 4 Servings


12 ounces Bavette pasta or similar

1 tablespoon Native 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


1Cook pasta in boiling salted water for 12 minutes.

2Drain and transfer to a large serving bowl.

3Meanwhile, heat oil in a large skillet over medium heat.

4Cook garlic for 1 minute.

5Add mushrooms and cook for 3 minutes.

6Increase heat to medium-high; add zucchini, squash and red pepper flakes.

7Cook, stirring occasionally, for 3 minutes.

8Add shrimp to skillet and cook for 3 minutes or until uniformly pink.

9Coarsely chop tomatoes; add to skillet along with olives and marinara.

10Warm through.

11Toss shrimp mixture with pasta in serving bowl.


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