Shrimp & Speedy Tomato Basil Pasta

Succulent shrimp and burst cherry tomatoes tossed with garlic, fresh basil, and pasta, creating a bright and satisfying Italian-inspired meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.80/serving

Dietary

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

Tags

• healthy
• quick

Ingredients

• 12 ounce linguine
• 2 tablespoon olive oil
• 1.5 pound shrimp (raw, peeled and deveined)
• 4 clove garlic (minced)
• 1 pint cherry tomatoes (halved)
• 0.5 cup chicken broth
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup fresh basil (torn or chopped)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add 12 ounces linguine and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 1/2 pounds shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
3. Add 4 cloves minced garlic and 1 pint halved cherry tomatoes to the same skillet. Cook for 3-5 minutes, stirring occasionally, until tomatoes begin to soften and burst.
4. Stir in 1/2 cup chicken broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 2 minutes.
5. Add the cooked linguine and cooked shrimp back into the skillet. Toss to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
6. Stir in 1/2 cup fresh basil leaves just before serving. Serve immediately.

Notes

For extra zest, finish with a squeeze of fresh lemon juice before serving. A sprinkle of red pepper flakes can add a little heat if desired.

Nutrition (per serving)

• Calories: 510
• Protein: 42 g
• Carbohydrates: 55 g
• Fat: 15 g
• Fiber: 4.5 g
• Sodium: 720 mg
• Saturated Fat: 2.2 g
• Sugar: 4.5 g
• Cholesterol: 240 mg