Mediterranean Shrimp & Bow Ties

This is weeknight Mediterranean cooking at its most efficient: peeled shrimp, bow-tie pasta, olives, garlic, oregano, and a bright squeeze of lemon, all coming together in one skillet in about 15 minutes. The flavors hit all the right Mediterranean notes without needing a pantry full of specialty ingredients.

The shrimp cook fast, 3 to 5 minutes total, so have everything prepped and within reach before the pan gets hot. Overcooked shrimp turn rubbery the moment they pass their window, and the difference between tender and tough is about 30 seconds.

Adding the lemon juice off the heat preserves its brightness. Boiled lemon juice turns bitter and flat; a fresh squeeze right before tossing with the pasta is what gives this dish its snap.

Kitchen Tips

• Reserve a splash of pasta water before draining. A tablespoon or two loosens the sauce and helps it coat the bow ties.
• Use large shrimp (16 to 20 count). Small shrimp overcook before the pasta warms through.
• Pull the shrimp at the second they turn pink. They keep cooking in the hot pan.
• Kalamata olives or oil-cured black olives work best here for authentic Mediterranean character.

Variations

• Add a handful of cherry tomatoes, halved, during the garlic saute for color and sweetness.
• Stir in a handful of baby spinach or fresh arugula at the end for greens.
• Finish with crumbled feta cheese and a pinch of crushed red pepper for more character.