Shrimp Pasta

Shrimp Pasta

Jun 18, 2024

  • 1 8-ounce box of pasta, cooked according to the package
  • 2 cups of Chef Hak’s Mediterranean Veggies 
  • 1 tsp salt 
  • 1 pound of frozen shrimp (peeled + deveined) 
  • 1 Tbsp of minced garlic
  • 2 tablespoons olive oil, separated
  • 2 tablespoons of grass-fed butter, separated 
  • The juice from 1 lemon 
  • 1/4 cup fresh Italian parsley chopped


  • Thaw the shrimp and pat dry. 
  • In a skillet over medium heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. Add the shrimp to the pan and cook for 1-3 minutes per side. 
  • Cook your pasta while the shrimp is cooking. Add salt to the pasta water for flavor. 
  • Next, add another tablespoon of olive oil to the pan. Add the minced garlic and Chef Hak’s Mediterranean Veggies. Saute the veggies until they’re completely cooked, stirring often.
  • Once the veggies are done, add the cooked pasta and shrimp back to the pan with another tablespoon of butter. Toss to coat. 
  • Drizzle the lemon juice over the pasta.
  • Remove from heat and sprinkle with parsley. 

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