Spicy(ish) Shrimp Pasta with Cherry Tomatoes
Sometimes I NEED pasta.
This dish has been frequenting my kitchen since I first started cooking on my own. It’s light, fresh and summery and packs in lots of vegetables in. The upside is that most of the ingredients can be found in your freezer or pantry, making it perfect in a pinch and economical.
Helpful Hints:
To quickly thaw frozen shrimp, place them in a bowl of cold-ish water for 5 to 10 minutes.
Fresh basil is always a bonus, if you have it, use it!
Prep Time: 10 minutes
Total Time: 20 minutes
Difficulty: Easy
Serves 4
3-4 tbsp basil chiffonade or 1/2 tsp italian seasoning
Minced fresh chilli or red chilli flakes (to taste)
Salt and pepper (to taste)
3/4 cup frozen peas
1 lemon or lime
Ingredients
200g whole wheat spaghetti
2 tbsp extra virgin olive oil
4-6 garlic cloves, minced
1 cup chopped red onion
450g shrimp, deveined and tails removed
2 cups cherry tomatoes, halved
Method
Bring a pot of water to boil and cook the pasta until al dente (as per directions on box) and drain, reserving some of the pasta water.
In a large, non-stick skillet, heat oil over medium heat. Add garlic and onions and cook until onions are translucent.
Add the shrimp to the skillet and cook until almost pink about 2-3 minutes.
Add cherry tomatoes to skillet, stirring often.
Season shrimp and tomato mixture with salt, pepper, chilli and basil (or italian seasoning).
Add peas to skillet and cook until softened, about 1 minute.
Place pasta into skillet and toss with shrimp mixture and juice of lemon or lime. To thicken the sauce and make the pasta glossy, slowly add some of the reserved pasta water (start with 2 tbsp).
Serve hot.
nutritional info (per serving)
calories 364 kcal - fat 21g - saturated fat 1g - protein 23g - carbohydrates 50g - dietary fibre 7g - sugars 7g - sodium 430mg