Quick Summer Shrimp Pasta
Brighten up your warm-weather meals with this Quick Summer Shrimp Pasta, a light yet satisfying dish bursting with fresh, seasonal flavors! Ready in just 30 minutes, this recipe combines tender spaghetti or linguine with juicy, garlic-infused shrimp, sweet cherry tomatoes, and a zesty punch of lemon juice and zest. A delicate sprinkle of red chili flakes adds a subtle kick, while fresh basil leaves deliver a refreshing finish. Perfect for weeknight dinners or al fresco dining, this one-pan wonder keeps things simple with minimal prep and cleanup. Add grated Parmesan for an extra layer of indulgence or enjoy it as-is for a vibrant, Mediterranean-inspired meal. It's your go-to summer pasta recipe for quick, delicious, and crowd-pleasing results!
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 lb large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 0.5 teaspoons red chili flakes
- 1 lemon, juiced and zested
- 0.25 cups fresh basil leaves, chopped
- 0.5 cups Parmesan cheese, grated (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Add the shrimp to the skillet in a single layer. Sprinkle with salt, black pepper, and red chili flakes. Cook for 2-3 minutes per side, or until the shrimp turn pink and are opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the halved cherry tomatoes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Add the cooked pasta to the skillet with the tomatoes. Toss to combine, adding reserved pasta water a little at a time to create a light sauce.
Return the cooked shrimp to the skillet. Stir in the lemon juice, lemon zest, and chopped basil.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with Parmesan cheese (if using) and additional basil leaves for a fresh touch.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 11.2 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1775 mg | 137% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2441 mg | 52% | |
*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.
