Shrimp Pasta with Tomatoes
With a little kick from red pepper flakes and loaded with shrimp, Shrimp Pasta with Tomatoes gives your original spaghetti a quick makeover.
Servings: 8
Calories: 283kcal
Ingredients
SHRIMP
- 1 tablespoon olive oil
- 2 pounds frozen cooked shrimp, peeled and deveined and tail off (thawed)
- 1 teaspoon Kosher salt
- 1 teaspoon fresh cracked pepper
SAUCE
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- 1 teaspoon fresh cracked pepper
- 1 cup chicken stock
- 2 cans (14.5 ounces) petite diced tomatoes
- 8 ounces angel hair spaghetti noodles, cooked to package directions
- 1 tablespoon parmesan cheese, for serving
Instructions
SHRIMP
- Lay out thawed shrimp out on work surface and season both sides with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Cook shrimp for two minutes on one side. Flip, cooking for an additional two minutes on the other side.
- Remove shrimp from pan, tent with foil to keep warm.
PASTA
- In the same pan, heat olive oil over medium-high heat.
- Add the garlic, red pepper, salt, and pepper. Allow the garlic to sizzle for about 1 minute (do not overcook).
- Add chicken stock and tomatoes to the pan. Cook until it simmers.
- Cover the pan and lower the heat to medium-low. Allow the dish to simmer for about 10 minutes.
- Remove the lid and increase the heat to medium-high for 8-10 minutes (or until the sauce thickens), stirring occasionally.
- Add the shrimp and the cooked noodles and toss to coat.
- Top with freshly grated parmesan cheese and serve.
Nutrition
Calories: 283kcal