Description
A light yet filling shrimp pasta dish bursting with flavor, featuring garlic, cherry tomatoes, and fresh herbs.
Ingredients
Scale
- 8 oz spaghetti or linguine
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Fresh lemon juice
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- Sauté the shrimp: In a large skillet, heat olive oil over medium heat. Add garlic and let it sizzle for about 30 seconds—be careful not to burn it! Toss in the shrimp and red pepper flakes; season with salt and pepper. Cook until shrimp turn pink and opaque, about 3-4 minutes.
- Add tomatoes: Stir in the halved cherry tomatoes, and cook for another 2-3 minutes until they’re softened but still hold their shape.
- Combine: Add the drained pasta to the skillet, tossing it together with the shrimp and tomatoes. If the pasta seems dry, gradually add reserved pasta water until you reach your desired consistency.
- Finish it up: Squeeze fresh lemon juice over the top and give it a good toss. Adjust seasoning if needed.
- Serve: Garnish with chopped parsley and serve immediately.
Notes
Best enjoyed with a side salad and crusty bread. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 230mg
Keywords: shrimp pasta, quick dinner, seafood recipe