I don't know about you, but sometimes I feel like I NEED pasta. This dish has been frequenting my kitchen since I first started cooking on my own. It is light, fresh and summery and although it's pasta, it packs in lots of vegetables as well. The upside is that all the ingredients can be frozen or stored, which is perfect for when the craving strikes and, might I add, quite economical. Plus, it is SO easy you will feel like you are spoiling yourself when you decided to whip it up mid-week.
If you don't need the pasta fix or want to pack in some more veggies, substitute the spaghetti for courgetti (AKA zoodles or spiralized zucchini)
If you bought too many cherry tomatoes, freeze the extras and use them next time (no need to thaw them out)
To thaw frozen shrimp quickly, place them in a bowl of room temperature water
Fresh basil is always a bonus, if you have some, USE IT!
Prep Time: 10 minutes
Cook Time: 20 minutes
200g whole wheat spaghetti
2 tbsp extra virgin olive oil
4-6 garlic cloves
1 cup chopped red onion
6 oz shrimp, deveined and tails removed
2 cups cherry tomatoes,
1/2 tsp italian seasoning
Chilli flakes or minced fresh chilli (to taste)
Salt and pepper (to taste)
3/4 cup frozen peas or chopped green beans
Bring a pot of water to boil and cook the pasta until al dente (as per directions on box) and drain.
Mince the garlic and chop the onion.
In a large, non-stick skillet, heat oil over medium heat. Add garlic and onions and cook until onions become clear.
Add the shrimp to the skillet and cook until almost pink about 2-3 minutes.
Slice the cherry tomatoes in half and add to skillet, stirring often.
Season shrimp and tomato mixture with salt, pepper, chilli flakes and 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 1 lime.
To serve, place in bowls with a slice of lime to garnish.