Description
A quick and delicious Garlic Shrimp and Tomato Pasta recipe that combines succulent shrimp with fresh tomatoes and linguine.
Ingredients
- 8 ounces linguine
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper (optional)
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, torn
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Boil a pot of salted water and cook the linguine according to the package instructions until al dente. Drain and reserve half a cup of the cooking water.
- In a large skillet, warm the olive oil over medium heat. Add the chopped garlic and crushed red pepper, sautéing for about one minute.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until fully pink and opaque.
- Pour in the diced tomatoes with their juices and sprinkle in the dried Italian herbs. Season with salt and pepper, and let it simmer for around 5 minutes.
- Add the drained linguine to the skillet and toss everything together, adding reserved pasta water as needed for desired consistency.
- Remove from heat and fold in the torn basil leaves and grated Parmesan cheese.
- Serve hot, garnished with additional basil and cheese if desired.
Notes
- For a spicier dish, increase the amount of crushed red pepper.
- Fresh herbs can be substituted with dried herbs if necessary.
- Ensure not to overcook the shrimp to maintain their tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg