Italian Shrimp Pasta
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 People
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Calories
397 kcal
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Course
Main Course
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Cuisine
Italian
Italian Shrimp Pasta
Description
In this recipe, spaghetti is cooked just to al dente—slightly firm to the bite—then combined with a pan sauce made by gently sautéing garlic in extra virgin olive oil until aromatic but not browned. Tomato wedges, chicken broth, and bouillon powder are added to create a broth that softens the tomatoes and carries flavor.
Shrimp are added next and cooked carefully until done, imparting a sweet, slightly briny taste to the sauce. The cooked pasta is stirred into the sauce with added salt and fresh black pepper, ensuring the flavors meld without overpowering the shrimp's natural sweetness.
Finally, chopped Italian parsley adds a fresh herbaceous lift just before serving. The dish suits a light but flavorful meal, highlighting the shrimp and fresh tomato components with simple seasonings and minimal ingredients.
Using jumbo or large shrimp, preferably fresh and properly deveined and butterflied, enhances the texture and flavor profile. Campari tomatoes are recommended for their balanced sweetness and acidity, complementing the sauce.
Ingredients
- 4 oz. spaghetti pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic finely minced
- 4 oz. tomato cut into thin wedges, Campari
- 1/4 cup chicken broth
- 1/2 teaspoon chicken bouillon powder
- 4 oz. Shrimp peeled and deveined, or jumbo prawn, butterflied
- 3/4 teaspoon salt or more to taste
- black pepper freshly ground
- 1 teaspoon Italian parsley chopped
Instructions
- Bring a pot of salted water to a boil. Cook the spaghetti until al dente, according to the package instructions.
- In a skillet or pan over medium-low heat, add the extra virgin olive oil. Sauté the garlic until sizzling but not browned. Add the tomatoes, chicken broth, and chicken bouillon. Once it starts to bubble, add the shrimp. Cook and stir until the shrimp are cooked through and the tomatoes break down.
- Add the spaghetti, salt, and a generous dose of freshly ground black pepper. Stir to combine well, then turn off the heat.
- Top the shrimp pasta with chopped Italian parsley and serve immediately.
Notes
- Cook spaghetti slightly less than typical al dente so the pasta finishes cooking in the sauce, retaining a firm bite typical in Italy.
- Use large or jumbo fresh shrimp, peeled, deveined, and butterflied for best flavor and presentation; avoid previously frozen bagged shrimp treated with chemicals.
- Campari tomatoes provide a good balance of sweetness and acidity and are preferred for this dish.
- Butterflying shrimp adds visual appeal and ensures even cooking; you may also cut shrimp into large pieces if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 397kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 1329mg | 55% |
| Potassium | 370mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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