Lemon Garlic Shrimp Pasta
This pasta is packed with bright flavours, with a little hint of spice. This is a fifteen minute pasta, which makes it perfect for a quick weeknight dinner, or better yet, a desk lunch for those work-from-home days.
Servings: 4 Servings
Calories: 441kcal
Equipment
Ingredients
- 1 lb Spaghetti
- 1 lb Pacific white shrimp frozen, peeled and deveined
- ½ Onion finely minced
- 4 cloves Garlic finely minced
- 1 cup Grape tomatoes whole
- 1 teaspoon Chilli flakes adjust per your spice tolerance
- Juice and zest of 1 lemon
- ¼ cup Reserved pasta water
- 1 cup Baby spinach
- Salt and pepper to taste
Instructions
- Boil the Pasta and Shrimp: In a large pot of salted water, boil the spaghetti. In the last five minutes of the pasta boiling, add the shrimp. Reserve ¼ cup of pasta water prior to draining.
- Make the Sauce:On medium heat, in a stainless steel skillet lightly covered with olive oil, saute the onions and garlic until fragrant. Add the grape tomatoes. Once the skins lightly burst, lightly press down on them. Add the chili flakes, lemon juice, and half of the reserved pasta water to the pan, and combine.
- Toss Together: Before adding the pasta and shrimp to the skillet, add the baby spinach, and top with the hot pasta and shrimp. Turn the heat off, toss with remaining pasta water, and top with lemon zest.
Nutrition
Calories: 441kcal | Carbohydrates: 89g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 425mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1162IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg