Shrimp and Cherry Tomato Pasta
549kcal
Equipment
- a large deep skillet
- a spatula
Ingredients
- 8 oz Spaghetti (or long pasta, such as Linguine)
- 12 oz shrimp (peeled and deveined)
- 10 oz cherry tomatoes (halved)
- a small pinch red pepper flakes (adjust to your liking)
- ⅓ cup shrimp shells
- 3 large garlic cloves (peeled and lightly smashed)
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup fresh basil leaves (chopped)
- ¼ cup dry white wine
- lemon zest from one lemon
- ⅓ teaspoon kosher salt (and more to taste)
- ground black pepper (to taste)
For Serving:
- freshly grated parmesan cheese (as needed)
- freshly chopped parsley (as needed)
Method
- Bring a large pot of water to a boil and add salt. Cook the pasta until al dente, then drain, reserving some of the pasta water for the sauce.
- Season the shrimp with ⅓ teaspoon of kosher salt and set them aside.
- Heat oil in a large pan over medium heat. Add garlic, red pepper flakes, and shrimp shells, stirring for about a minute or until the garlic becomes fragrant. Remove the shells and set them aside, then add butter to the pan.
- Add tomatoes, basil, and a pinch of salt. Cook for 6 minutes, stirring occasionally, until the tomatoes burst.
- Pour in the white wine and simmer for 2 minutes to cook off the alcohol.
- Remove the garlic from the pan. Use a spoon to puree the garlic, then return it to the pan.
- Add the shrimp to the pan and cook until they are almost fully cooked, about 2-3 minutes.
- Add the cooked pasta and ¼ cup pasta water. Stir until the shrimp are cooked and the sauce evenly coats the pasta. Season with salt and black pepper to taste then turn off the heat.
- Stir in the lemon zest then serve with freshly grated parmesan cheese and fresh parsley.
Nutrition
Calories549kcalCarbohydrates63gProtein27gFat19gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.3gCholesterol163mgSodium977mgPotassium537mgFiber3gSugar5gVitamin A1005IUVitamin C23mgCalcium101mgIron2mg
Notes
When cooking garlic in a large pan, give the pan a little twist to make sure the garlic gets evenly coated in the oil. It helps it cook perfectly!
Store any leftover Shrimp and Cherry Tomato Pasta in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days.