Garlic Shrimp & Tomato Pasta

A light yet satisfying pasta dish with quickly cooked shrimp, tender grape tomatoes, and abundant garlic, tossed with your favorite pasta and a side of fresh arugula salad.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 7.5
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.81/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar

Tags

• quick
• savory
• fresh
• healthy

Ingredients

• 1.5 pound shrimp (raw, peeled and deveined)
• 1.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 pound spaghetti
• 7 tablespoon olive oil (for salad dressing)
• 6 clove garlic (minced)
• 2 cup grape tomatoes (halved)
• 0.5 cup vegetable broth
• 0.25 cup fresh basil (chopped, plus more for garnish)
• 5 ounce fresh arugula
• 2 tablespoon red wine vinegar

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente.
2. Meanwhile, pat shrimp dry and season with 1 teaspoon salt and 1/4 teaspoon black pepper.
3. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
4. Add halved grape tomatoes to the same skillet and cook for 3-4 minutes, stirring occasionally, until they begin to burst. Stir in vegetable broth, the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, and chopped fresh basil. Bring to a gentle simmer.
5. Drain the cooked spaghetti and add it to the skillet with the tomato sauce. Add the cooked shrimp and toss to combine.
6. For the salad, whisk together red wine vinegar and 4 tablespoons olive oil. Dress the fresh arugula with the vinaigrette.
7. Serve the garlic shrimp and tomato pasta immediately with the arugula salad.

Notes

For a bit of heat, add a pinch of red pepper flakes with the garlic. Leftovers can be stored in an airtight container for up to 3 days, though pasta might absorb some sauce.

Nutrition (per serving)

• Calories: 480
• Protein: 31 g
• Carbohydrates: 48 g
• Fat: 19.5 g
• Fiber: 6 g
• Sodium: 750 mg
• Saturated Fat: 3 g
• Sugar: 5 g
• Cholesterol: 160 mg