Italian Shrimp Pasta
This easy Italian shrimp pasta is one of the best shrimp pasta recipes ever! Fresh tomatoes and garlic create a light homemade tomato sauce that is bright, savory, and ready in under 20 minutes.
Servings: 2 people
Ingredients
- 4 oz spaghetti pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic finely minced
- 4 oz Campari tomatoes cut into thin wedges
- ¼ cup chicken broth
- ½ teaspoon chicken bouillon powder
- 4 oz shrimp peeled and deveined, or jumbo prawn, butterflied
- ¾ teaspoon salt or more to taste
- freshly ground black pepper
- 1 teaspoon chopped Italian parsley
Instructions
- Bring a pot of salted water to a boil. Cook the spaghetti until al dente, according to the package instructions.
- In a skillet or pan over medium-low heat, add the extra virgin olive oil. Sauté the garlic until sizzling but not browned. Add the tomatoes, chicken broth, and chicken bouillon. Once it starts to bubble, add the shrimp. Cook and stir until the shrimp are cooked through and the tomatoes break down.
- Add the spaghetti, salt, and a generous dose of freshly ground black pepper. Stir to combine well, then turn off the heat.
- Top the shrimp pasta with chopped Italian parsley and serve immediately.
Video
Nutrition
Serving: 2people | Calories: 405kcal | Carbohydrates: 46g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 91mg | Sodium: 1075mg | Potassium: 456mg | Fiber: 3g | Sugar: 3g | Vitamin A: 477IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg