1 pound (about 450g) large shrimp, peeled and deveined
3 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (adjust to taste)
1/2 cup cherry tomatoes, halved
1/2 cup white wine (optional)
1/2 cup chicken or vegetable broth
Salt and black pepper to taste
Juice of 1 lemon
1/4 cup fresh parsley, chopped
Grated Parmesan cheese for serving
Shrimp Pasta Recipe Instructions:
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the shrimp: Season the shrimp with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until they turn pink. Remove the shrimp from the skillet and set aside.
Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and red pepper flakes, sauté for about 30 seconds until fragrant.
Deglaze the pan: If using white wine, pour it into the skillet and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes until it reduces slightly.
Add tomatoes and broth: Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften. Pour in the chicken or vegetable broth and bring the mixture to a simmer.
Combine and season: Return the cooked shrimp to the skillet. Stir in the cooked pasta, lemon juice, and chopped parsley. Toss everything together until well combined. Season with salt and black pepper to taste.
Serve: Divide the shrimp pasta among plates. Garnish with additional parsley and Parmesan cheese if desired. Serve immediately.