Tomato Basil Shrimp Pasta
Servings: 5 servings
Calories: 479kcal
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Ingredients
For the shrimp and tomato mixture
- 2 pounds shrimp cleaned and peeled, tails on
- ½ teaspoon onion powder
- sea salt to taste
- black pepper to taste
- 1 pint baby tomatoes
- 4 leaves fresh basil
- 5 cloves garlic
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper
- shaved Parmigiano Reggiano to garnish
Instructions
- Cook linguine al dente per package directions. (about 15 minutes total boil and cook time). Drain pasta and toss in about two tablespoons olive oil until coated. This step prevents the noodle from sticking together.
- While pasta cooks, prepare the shrimp and produce: Season shrimp with onion powder, sea salt, and black pepper then set aside. Cut tomatoes into halves. Slice basil leaves into thin strips. Mince or crush garlic into small pieces.
- Add butter and about one tablespoon olive oil to a large skillet over medium high heat and allow butter to melt.
- Add minced garlic and seasoned shrimp to heated skillet. Cook until shrimp turns opaque and coral in color and garlic is fragrant (about two minutes). Flip and continue cooking about two minutes more then remove shrimp from pan.
- Add another tablespoon of olive oil to pan, followed by prepared tomatoes and crushed red pepper. Cook until skin on tomatoes begins to wrinkle (about five minutes). Remove from heat and add cooked shrimp back to pan. Toss shrimp and tomatoes together then sprinkle basil over top.
- Serve linguine with shrimp and tomato mixture over top then garnish with Parmigiano Reggiano.
Nutrition
Calories: 479kcal | Carbohydrates: 73g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 36mg | Potassium: 450mg | Fiber: 4g | Sugar: 5g | Vitamin A: 998IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 2mg