Shrimp with Fresh Tomatoes and Pasta
Bursting with vibrant flavors and fresh ingredients, this Shrimp with Fresh Tomatoes and Pasta recipe is a quick and healthy weeknight dinner that feels effortlessly elegant. Delicate, tender shrimp are sautéed in a garlic-infused olive oil with a touch of red pepper flakes for a subtle kick, then paired with sweet, juicy cherry tomatoes that release their natural juices to create a light, silky sauce. Tossed with al dente spaghetti or linguine, this dish gets a fresh, herby finish with chopped basil and optional touches of Parmesan cheese or a squeeze of bright lemon juice. Ready in just 35 minutes, this one-pan masterpiece is perfect for satisfying your seafood and pasta cravings while keeping prep and cleanup minimal.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 12 ounces spaghetti or linguine
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 0.25 cup fresh basil, chopped
- 0.25 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet and sauté for 1-2 minutes, until fragrant.
Add the shrimp to the skillet, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the halved cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Return the cooked shrimp to the skillet and add the cooked pasta. Toss everything together to combine.
Gradually add the reserved pasta water, a few tablespoons at a time, if the dish appears too dry. Stir to create a light sauce that coats the pasta.
Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
Remove the skillet from the heat and stir in the chopped basil.
Optional: Add a squeeze of fresh lemon juice and sprinkle with grated Parmesan cheese before serving.
Serve immediately in warm bowls and enjoy!
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 10.3 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1246 mg | 96% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2334 mg | 50% | |
*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.
