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–+ servings
Emma

Garlic Shrimp and Tomato Pasta: A Quick Culinary Delight!

A quick and delicious Garlic Shrimp and Tomato Pasta recipe that combines succulent shrimp with fresh tomatoes and linguine.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. In a large skillet, warm the olive oil over medium heat. Add the chopped garlic and crushed red pepper, sautéing for about one minute.
  3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until fully pink and opaque.
  4. 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.
  5. Add the drained linguine to the skillet and toss everything together, adding reserved pasta water as needed for desired consistency.
  6. Remove from heat and fold in the torn basil leaves and grated Parmesan cheese.
  7. Serve hot, garnished with additional basil and cheese if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 150mgSodium: 600mgFiber: 3gSugar: 3g

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.

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