Sauteed Shrimp and Tomato Pasta
Transform your dinner routine with this vibrant and flavorful Sauteed Shrimp and Tomato Pasta! This easy-to-make dish combines al dente spaghetti with succulent, pan-seared shrimp and juicy cherry tomatoes, all bathed in a light, garlicky olive oil sauce with a hint of red pepper heat. A splash of white wine adds depth, while fresh basil and parsley bring a bouquet of herbaceous brightness to every bite. Ready in just 35 minutes, this recipe is perfect for busy weeknights or a casual dinner party. Serve it topped with freshly grated parmesan cheese for an extra touch of elegance. Bursting with Mediterranean flavors, this shrimp pasta is a deliciously satisfying meal that’s equal parts comforting and gourmet.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup white wine (optional)
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil leaves, torn
- 0.5 cup parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then add them to the skillet.
Cook the shrimp for 2-3 minutes per side, or until they are just pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium.
Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
Add the halved cherry tomatoes and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are softened and release their juices.
Deglaze the skillet by adding the white wine, if using, and scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 1-2 minutes to cook off the alcohol.
Return the shrimp to the skillet along with the drained pasta. Toss to combine all the ingredients.
If the pasta seems dry, add a splash of the reserved pasta water and mix until you achieve your desired consistency.
Remove the skillet from heat and stir in the chopped parsley and torn basil leaves.
Serve hot, garnished with grated parmesan cheese if desired. Enjoy your sauteed shrimp and tomato pasta!
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 11.8 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1745 mg | 134% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2384 mg | 51% | |
*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.
