0 from 237 votes
Garlic Shrimp Pasta Recipe
Easy to make 30-minute pasta recipe loaded with shrimp and tossed in with garlic, cherry tomatoes, and parmesan cheese.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 367 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 12 ounces Spaghetti gluten-free if needed or whole wheat pasta
- 3 tablespoons olive oil divided
- 3-4 garlic cloves pressed
- 1 pound large raw shrimp peeled and deveined
- 1 teaspoon chili flakes or to taste
- Kosher salt and ground pepper to taste
- 1 pint cherry tomatoes
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley finely chopped
Instructions
- Bring a pot with salted water to a boil and cook the 12 ounces spaghetti according to the package instructions. Reserve 2/3 cup of the pasta water, then drain.
- Meanwhile, heat two tablespoons of the 3 tablespoons olive oil in a large skillet over medium-high heat.
- Add the 3-4 garlic cloves (minced) and saute for 1 minute. Then, add the 1 pound large raw shrimp and cook for 3-4 minutes, or until pink and opaque. Sprinkle with 1 teaspoon chili flakes and set aside. Cover to keep warm.
- To the same preheated skillet, add the remaining oil and cook the 1 pint cherry tomatoes until they burst, about 2-3 minutes. Pour over the pasta water and deglaze the pan, stirring through the bottom of the pan.
- Return the shrimp back to the pan, together with the cooked pasta and 1/2 cup freshly grated Parmesan cheese, tossing with a pair of tongs to combine. Season with Kosher salt and ground pepper as needed.
- Serve immediately with 1/4 cup fresh parsley, freshly chopped!
Cup of Yum
Notes
- Do not overcook the pasta. Cook it al-dente.
- Don't forget to save some pasta water before you drain.
- If you don't like shrimp, try scallops or chicken. To keep this vegetarian skip the shrimp altogether
- To make this vegan-friendly: use tofu in place of shrimp for protein and use vegan-parmesan cheese. These are now readily available at many stores.
- Want to keep this low carb? Use lentil or chickpea pasta. To make it even healthier, use zucchini noodles.
- Store leftovers in a sealed container in the fridge for up to 3 days.
- Use only fresh ingredients where possible like fresh garlic and fresh tomatoes.
- I recommend that you use raw shrimp instead of cooked shrimp
Nutrition Information
Calories
367kcal
(18%)
Carbohydrates
48g
(16%)
Protein
23g
(46%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
103mg
(34%)
Sodium
624mg
(26%)
Potassium
416mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
903IU
(18%)
Vitamin C
22mg
(24%)
Calcium
172mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 367
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 624mg | 26% |
| Potassium | 416mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 903IU | 18% |
| Vitamin C | 22mg | 24% |
| Calcium | 172mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.