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Mediterranean Shrimp Pasta

Servings: 1

Macros: 33g carbs / 27g protein / 11g fat / 339 calories

noodle bowl on a blue background


  • 45g Spinach

  • 9g Olive Oil

  • 85g Shrimp

  • 35g Pasta (Dry)

  • 86g Portabello Mushrooms

  • 4-6 Basil Leaves

  • 1 Sprig Rosemary

  • Dash Dry Italian Herb Seasoning

  • 1 tsp Granulated Garlic

  • 1 tsp Red Pepper Flakes


  • Clean shrimp under running water, remove shell, tail and de-vein (if applicable)

  • Rinse mushrooms and remove stems. They should break off easily by gently pulling them by hand

  • Cut mushrooms evenly into medium sized slices

  • Finely mince a medium sprig of rosemary

  • Chiffonade 4-6 basil leaves

  • Note – We like to use baby spinach so it does not need to be trimmed


  • Cook pasta per box instructions (we used bucatini)

  • Note - be sure to salt the water


  • Heat a large nonstick pan to medium-high

  • Add olive oil and let it come to temperature (about a minute or two)

  • Add mushrooms and stir to evenly coat with olive oil

  • Season with pinch of salt, fresh ground pepper, granulated garlic, and dash of dry Italian herbs

  • Sauté for 5-7 minutes until mushrooms become tender and aromatic

  • Add 3-4 tablespoons of water followed directly by spinach and half of the minced rosemary

  • Cover skillet with fitted lid

  • Allow spinach to steam 3-5 minutes until leaves begin to wilt

  • Stir in shrimp and 1/2 teaspoon of red pepper flakes

  • Allow shrimp to cook through and turn just slightly pink

  • Combine drained pasta with shrimp and vegetables

  • Season with remaining rosemary, salt and pepper

  • Serve garnished with basil

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