Description
A simple and delightful dish featuring pasta and shrimp.
Ingredients
Scale
- 8 ounces of pasta (spaghetti or linguine)
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
- Grated Parmesan cheese (for serving)
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the cherry tomatoes and cook for about 3-4 minutes until they start to soften.
- Pour in the vegetable broth and bring to a simmer. Add the cooked pasta and shrimp back into the skillet, tossing everything together. If the mixture seems dry, add some reserved pasta water to reach the desired consistency.
- Stir in the lemon juice and chopped parsley, adjusting seasoning with salt and pepper to taste.
- Plate the pasta and shrimp, garnishing with grated Parmesan cheese if desired.
Notes
- Adjust the amount of red pepper flakes based on your spice preference.
- Feel free to add other vegetables like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg