Description
A quick and easy pasta recipe featuring shrimp and a rich tomato sauce.
Ingredients
Scale
- 8 ounces spaghetti
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the spaghetti according to package instructions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat and add the garlic, cooking until fragrant.
- Add the shrimp to the skillet and cook until they are pink and cooked through.
- Stir in the diced tomatoes, basil, and red pepper flakes; let simmer for about 5 minutes.
- Season with salt and pepper.
- Add the cooked spaghetti to the skillet and toss to coat.
- Garnish with fresh parsley before serving.
Notes
- For a lighter option, use zucchini noodles instead of spaghetti.
- Adjust the spice level by using more or less red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4 grams
- Sodium: 600 milligrams
- Fat: 15 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 170 milligrams