Garlic Shrimp Pasta Recipe

4.98 from 79 votes

Easy to make 30-minute pasta recipe loaded with shrimp and tossed in with garlic, cherry tomatoes, and parmesan cheese.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free, Low Fat

Servings:

Author: Rena

Bring a pot with salted water to a boil and cook the 12 ounces spaghetti according to the package instructions. Reserve 2/3 cup of the pasta water, then drain.
Meanwhile, heat two tablespoons of the 3 tablespoons olive oil in a large skillet over medium-high heat.
Add the 3-4 garlic cloves (minced) and saute for 1 minute. Then, add the 1 pound large raw shrimp and cook for 3-4 minutes, or until pink and opaque. Sprinkle with 1 teaspoon chili flakes and set aside. Cover to keep warm.
To the same preheated skillet, add the remaining oil and cook the 1 pint 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 1/2 cup freshly grated Parmesan cheese, tossing with a pair of tongs to combine. Season with Kosher salt and ground pepper as needed.
Serve immediately with 1/4 cup fresh parsley, freshly chopped!

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 altogether
To make this vegan-friendly: use tofu in place of shrimp for protein and 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.
I recommend that you use raw shrimp instead of cooked shrimp