Shrimp Pasta with Tomatoes

User Reviews

5

2 reviews
Excellent

Shrimp Pasta with Tomatoes

With a little kick from red pepper flakes and loaded with shrimp, Shrimp Pasta with Tomatoes gives your original spaghetti a quick makeover.

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Ingredients

Servings

SHRIMP

  • 1 tablespoon olive oil
  • 2 pounds Shrimp peeled and deveined and tail off (thawed, frozen, cooked
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper fresh cracked

SAUCE

  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper fresh cracked
  • 1 cup chicken stock
  • 2 cans diced tomatoes petite, 14.5 ounces
  • 8 ounces angel hair spaghetti noodles cooked to package directions
  • 1 tablespoon Parmesan Cheese for serving

Instructions

SHRIMP

  1. Lay out thawed shrimp out on work surface and season both sides with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Cook shrimp for two minutes on one side. Flip, cooking for an additional two minutes on the other side.
  4. Remove shrimp from pan, tent with foil to keep warm.

PASTA

  1. In the same pan, heat olive oil over medium-high heat.
  2. Add the garlic, red pepper, salt, and pepper. Allow the garlic to sizzle for about 1 minute (do not overcook).
  3. Add chicken stock and tomatoes to the pan. Cook until it simmers.
  4. Cover the pan and lower the heat to medium-low. Allow the dish to simmer for about 10 minutes.
  5. Remove the lid and increase the heat to medium-high for 8-10 minutes (or until the sauce thickens), stirring occasionally.
  6. Add the shrimp and the cooked noodles and toss to coat.
  7. Top with freshly grated parmesan cheese and serve.

Nutrition Information

Show Details
Calories 283kcal (14%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 283 kcal

% Daily Value*

Calories 283kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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Excellent

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