Summer Spaghetti With Shrimp


 (Jill Churco)

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  • Cook Time


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Tired of the same heavy pasta dishes?  Now that the weather is starting to warm up, mix it up with fresh vegetable and grilled shrimp.  It's a great dish to serve to guests during a summer gathering and easy enough to whip up during the week.


Grilled Shrimp

  • 1 pound raw shrimp, peeled and deviend
  • 2 tablespoon olive oil
  • 1 tablespoon white wine (opitonal)
  • 1 tablespoon melted butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes


  • 1 Pint cherry tomatoes, sliced in half and roasted
  • 1/2 cup Kalamata olives, pitted and sliced in half
  • 1/4 pound feta cheese, crumbled
  • 3 tablespoon drained capers
  • 3 tablespoon chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 pound spaghetti (one box)
  • 6 tablespoon olive oil
  • 3 cloves garlic, minced


Step 1:

  • Combine all the ingredients for the shrimp together in a bowl, toss and set aside to let marinate for approximately 30 minutes.

Step 2:

  • Heat oven to 375 degrees, toss cherry tomatoes with a splash of olive oil and pinch of salt and pepper and roast for 10 minutes.

Step 3:

  • In a large bowl, combine the roasted tomatoes, olives, feta, capers, parsley, salt, and pepper and toss to combine.

Step 4:

  • Bring a large pot of salted water to a boil, add pasta and cook according to package directions (about 10-12 minutes) until al dente.

Step 5:

  • While the pasta is cooking, grill the shrimp - this will only take approximately 7 minutes so keep an eye on them. Add cooked shrimp to the bowl with the tomato mixture.

Step 6:

  • Heat 6 tablespoons of olive oil over medium/low heat, add garlic and let simmer for 1 minute.

Step 7:

  • Add drained pasta to the tomato/shrimp bowl and then add garlic olive oil. Toss everything together and serve.