Tangy Shrimp Spaghetti
Elevate your pasta night with this vibrant and flavorful Tangy Shrimp Spaghetti, a quick and easy recipe that combines tender spaghetti with succulent, garlic-sautéed shrimp and a zesty lemon-tomato sauce. Bursting with fresh cherry tomatoes, minced garlic, and a hint of red pepper flakes for a touch of heat, this dish delivers the perfect balance of tangy and savory flavors. A splash of optional white wine adds depth, while fresh parsley brightens every bite. Ready in just 35 minutes, this dish is perfect for weeknight dinners yet elegant enough for entertaining. Serve steaming hot with a sprinkle of Parmesan for a restaurant-quality meal that’s irresistibly fresh and satisfying. Perfect for seafood pasta lovers, this recipe guarantees a crowd-pleasing, Mediterranean-inspired experience.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 1 pound raw shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 4 garlic cloves (minced)
- 2 cups cherry tomatoes (halved)
- 1 lemon (zested and juiced)
- 0.5 teaspoons red pepper flakes
- 0.25 cups white wine (optional)
- 0.25 cups parsley (chopped)
- to taste salt
- to taste black pepper
- 0.5 cups Parmesan cheese (grated, optional)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining and set the spaghetti aside.
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the shrimp, season with a pinch of salt and black pepper, and cook for 2-3 minutes per side or until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant but not browned.
Add the cherry tomatoes and red pepper flakes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
Optional: Deglaze the pan with the white wine, scraping up any flavorful bits from the bottom of the skillet. Let the wine reduce for 1-2 minutes.
Stir in the lemon zest and juice. Adjust seasoning with salt and black pepper to taste.
Return the cooked spaghetti and shrimp to the skillet. Toss everything together, adding a splash of the reserved pasta water as needed to create a silky sauce.
Mix in the chopped parsley and toss once more to combine.
Serve immediately, garnished with additional parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 14.0 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1882 mg | 145% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2905 mg | 62% | |
*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.
