Description
A vibrant and quick shrimp pasta that combines the essence of Mexican and Italian flavors, ready in just 20 minutes.
Ingredients
Scale
- 8 oz pasta (spaghetti or linguine)
- 1 lb fresh shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup vegetable or chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Toss in the shrimp and cook until they turn pink, roughly 2-3 minutes, stirring frequently.
- Add the pasta, cherry tomatoes, broth, Italian seasoning, salt, and pepper to the pot.
- Bring the mixture to a rapid boil, then reduce the heat to medium-low.
- Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and liquid is absorbed.
- Remove from heat and garnish with fresh parsley and a sprinkling of Parmesan cheese, if desired.
Notes
For a vegan option, substitute shrimp with grilled zucchini or mushrooms. Fresh ingredients drive flavor, so use the best quality available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mexican-Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 250mg