Shrimp & Pasta With Basil and Tomato
Simple, light, fresh, and full of flavor. This shrimp with basil and tomato is a great meal for busy weeknights or when you want something easy and delicious.
Ingredients
- 4 garlic cloves minced
- ¼ cup butter or appropriate substitute I used Miyoko's
- ¼ cup olive oil
- 1 lb raw shrimp peeled, cleaned, and deveined
- ¼ cup lemon juice freshly squeezed
- ½ teaspoon ground pepper
- 2 large tomatoes diced
- ¼ cup fresh chopped basil
- 12 oz capellini cooked. Angel hair works too
- parmesan optional, for garnish. I used Violife.
Instructions
- Cook your pasta according to the packaging instructions. Drain the pasta from the water and set it aside. You can drizzle it with a small amount of olive oil to prevent it from sticking.
- Melt your butter and oil in a large skillet over medium heat.
- Add your garlic and sautée for 1 or two minutes, just until it's fragrant.
- Add in your lemon juice and give it a stir.
- Add your shrimp to the pan and cook it for about two minutes, just until the bottom starts to turn pink.
- Flip the shrimp and add in your tomatoes and chopped basil.
- Continue cooking for about two minutes, until the shrimp has turned pink and is cooked through. Be careful not to overcook it.
- Gently add your pasta to the shrimp and give it a good toss to cover it with the sauce.
- Garnish with more basil and freshly shredded parmesan if you'd like.
Nutrition
Calories: 637kcalCarbohydrates: 69gProtein: 28gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 143mgSodium: 785mgPotassium: 505mgFiber: 4gSugar: 4gVitamin A: 1306IUVitamin C: 16mgCalcium: 100mgIron: 2mg
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