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top view spaghetti with tomatoes and shrimp in an orange skillet
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4.98 from 77 votes

Easy and Healthy Garlic Shrimp Pasta Recipe

Easy to make 30-minute pasta recipe loaded with shrimp and tossed in with garlic, cherry tomatoes, and parmesan cheese
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Gluten Free, Low Fat
Servings: 6
Author: Rena

Ingredients

  • 12 oz spaghetti gluten-free if needed or whole wheat pasta
  • 3 tbsp olive oil divided
  • 3-4 garlic cloves pressed
  • 1 lb large raw shrimp peeled and deveined
  • 1 tsp chili flakes or to taste
  • Kosher salt and ground pepper to taste
  • 1 pint cherry tomatoes
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley finely chopped

Instructions

  • Bring a pot with salted water to a boil and cook the pasta according to the package instructions. Reserve 2/3 cup of the pasta water, then drain.
  • Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat.
  • Add the garlic and saute for 1 minute. Then, add the shrimp and cook for 3-4 minutes, or until pink and opaque. Sprinkle with chili flakes and set aside. Cover to keep warm.
  • To the same preheated skillet, add the remaining oil and cook the cherry tomatoes until they burst about 2-3 minutes. Pour over the pasta water and deglaze the pan, stirring through the bottom of the pan.
  • Return the shrimp back to the pan, together with the cooked pasta and parmesan cheese, tossing with a pair of tongs to combine.
  • Serve immediately with freshly chopped parsley!

Video

Notes

  • Do not overcook the pasta. Cook it al-dente.
  • Don't forget to save some pasta water before you drain.
  • If you don't like shrimp, try scallops or chicken. To keep this vegetarian skip the shrimp all together
  • To make this vegan-friendly: use tofu in place of shrimp for protein and use vegan-parmesan cheese. These are now readily available at many stores.
  • Want to keep this low carb? Use lentil or chickpea pasta. To make it even healthier, use zucchini noodles.
  • Store leftovers in a sealed container in the fridge for up to 3 days.
  • Use only fresh ingredients where possible like fresh garlic and fresh tomatoes.
  • We recommend that you use raw shrimp instead of cooked shrimp

Nutrition

Calories: 367kcal | Carbohydrates: 48g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 624mg | Potassium: 416mg | Fiber: 1g | Sugar: 2g | Vitamin A: 903IU | Vitamin C: 22mg | Calcium: 172mg | Iron: 3mg