Quick Shrimp and Pasta
Elevate weeknight dinners with this irresistible Quick Shrimp and Pasta recipe—a perfect balance of speed, flavor, and freshness! Featuring tender spaghetti tossed with succulent, garlicky shrimp, juicy cherry tomatoes, and a hint of zesty lemon, this dish is a vibrant twist on classic seafood pasta. A touch of red pepper flakes adds gentle heat, while fresh parsley brings a burst of color and herbaceous finish. Ready in just 30 minutes, this easy shrimp pasta recipe is ideal for busy days yet elegant enough for entertaining. Serve it with a sprinkle of Parmesan cheese for a creamy finish, and watch it become a family favorite. Whether you’re a seafood lover or simply in search of quick dinner ideas, this recipe delivers on all fronts.
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Recipe Information
Ingredients
- 8 ounces spaghetti (or pasta of choice)
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 0.5 teaspoons crushed red pepper flakes
- 1 cup cherry tomatoes, halved
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat a large skillet over medium heat. Add olive oil and butter, letting the butter melt completely.
Add the garlic and crushed red pepper flakes to the skillet. Sauté for 1-2 minutes, stirring frequently, until fragrant.
Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes per side, until the shrimp are pink and cooked through. Remove the shrimp from the pan and set aside.
In the same skillet, add the cherry tomatoes and sauté for 2-3 minutes until they start to soften and release their juices.
Reduce the heat to medium and add the cooked pasta to the skillet. Toss to combine with the tomatoes and garlic mixture. If the pasta seems dry, stir in a few tablespoons of the reserved pasta water.
Return the shrimp to the skillet and stir in the lemon juice, parsley, salt, and black pepper. Toss everything together to coat evenly.
Serve immediately, topped with grated Parmesan cheese, if using. Enjoy!
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 537 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
