Description
A quick and delicious one-pot meal featuring succulent shrimp and buttery pasta, ready in under 30 minutes.
Ingredients
Scale
- 12 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup low-sodium chicken broth
- 1 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
Instructions
- Start by boiling a large pot of salted water. Once boiling, cook the spaghetti or linguine according to package instructions until al dente. Drain it and set aside, leaving a splash of water if needed later.
- In the same pot, melt the unsalted butter over medium heat. As the butter melts, add the minced garlic, sautéing until fragrant, about 1 minute. Be careful not to brown the garlic too much.
- Raise the temperature to medium-high and toss in the shrimp. Cook for about 2-3 minutes, just until they turn pink and opaque.
- Add the cherry tomatoes and chicken broth to the pot. Stir in the red pepper flakes and Italian seasoning, then bring the mixture to a gentle simmer for about 3-5 minutes.
- Next, add the drained pasta back into the pot. Toss everything together for 2-3 minutes, adding a splash of pasta water if too dry.
- Season with salt and black pepper to taste, then sprinkle the chopped parsley on top and toss before serving.
Notes
For lighter versions, substitute whole wheat pasta or zucchini noodles. Skipping the cheese makes it dairy-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 170mg