Shrimp and Tomato Spaghetti
A quick and flavorful weeknight pasta with juicy shrimp, sweet tomatoes, and a hint of garlic, finished with fresh parsley.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz spaghetti
- ½ lb shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Cook the 8 oz spaghetti in salted boiling water until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Add 1 cup halved cherry tomatoes and cook until they soften and release juices, about 3-4 minutes.
- 4
Add 1/2 lb shrimp and cook until pink and opaque, about 2-3 minutes per side.
- 5
Toss in the cooked spaghetti with 2 tbsp parsley and a splash of reserved pasta water to coat. Season with salt and pepper to taste.
Tools you’ll need
- Large pot
- Large skillet
- Colander
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