Spaghetti with Garlic Tomato Shrimp
This quick pasta dish combines succulent shrimp, fresh tomatoes, and garlic with spaghetti for a light, flavorful meal, ideal for a simple lunch or dinner.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking shrimp and sauce
Ingredients
- 14 oz spaghetti
- 1 lb raw shrimp peeled and deveined
- salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 4 cloves garlic sliced or minced
- 1½ cups cherry tomatoes halved
- ½ teaspoon red pepper flakes optional
- ¼ cup reserved pasta cooking water
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice optional
- grated Parmesan cheese optional, for serving
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente.
- Reserve ¼ cup of pasta water and drain the spaghetti.
- Season shrimp with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook shrimp 1-2 minutes per side until pink and cooked through, then remove and set aside.
- Add remaining olive oil to the skillet and sauté garlic until fragrant, about 30 seconds.
- Add cherry tomatoes and red pepper flakes and cook 3-4 minutes until tomatoes soften.
- Return shrimp to the skillet and add drained spaghetti and reserved pasta water.
- Toss everything gently to combine and coat with sauce.
- Stir in lemon juice and chopped parsley, adjusting seasoning as needed.
- Serve immediately, topped with grated Parmesan if desired.
Notes
- Substitute canned diced tomatoes if fresh are unavailable.
- Add white wine when cooking tomatoes for extra depth.
- Swap parsley with basil for a different herb note.
- Use scallops or calamari instead of shrimp for variation.