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Greek Shrimp Pasta for Two Process Steps

Greek Shrimp Pasta for Two

Get ready for your new go-to quick and healthy lunch (or even dinner).
Course Lunch
Cuisine Greek
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 813kcal
Author Katie


  • 2 tablespoons pine nuts
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 16 large shrimp peeled and de-veined
  • salt and pepper to taste
  • 1 cup grape tomatoes sliced in half
  • 2 cups fresh spinach chopped
  • 1 10 oz. package of Barilla Ready Pasta Penne
  • ½ lemon zested and juiced
  • 2 tablespoons sliced kalamata olives
  • 1 tablespoon fresh dill minced
  • 2 teaspoons feta cheese divided (optional)


  • In a skillet toast the pine nuts on high heat for 1 minute. Stir continuously to prevent burning. Place the toasted pine nuts in a bowl to the side and return the skillet to the heat.
  • Reduce the heat to medium and pour olive oil in the skillet and add in the garlic and shrimp. Season the shrimp with salt and black pepper. Mix and then add in the grape tomatoes. Place the lid on the skillet and cook for 2 minutes.
  • While the shrimp and tomatoes cook heat the Barilla Ready Pasta Penne in the microwave for 60 seconds. *Make sure you break up the pasta with your fingers before microwaving. This will help ensure it heats through evenly.
  • Stir the shrimp and tomatoes and then add in the fresh spinach, penne pasta, zest and juice of half of a lemon and the kalamata olives. Mix well and sprinkle in the fresh dill into the skillet. Divide evenly among two plates and top with toasted pine nuts and Feta cheese. Enjoy immediately.


Calories: 813kcal | Carbohydrates: 126g | Protein: 34g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 591mg | Potassium: 827mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3465IU | Vitamin C: 36mg | Calcium: 176mg | Iron: 5mg