Spaghetti with Shrimp and Tomatoes
An accessible seafood dish that lets you save time on a weeknight and that kids will love? Yes, please! This pasta dish with shrimp, tomatoes and Parmesan is full of flavour and ready in no time. Add a sprinkle of red pepper flakes for some spiciness as well as garlic and white wine. It’s all […]
Ingredients
- 3/4 lb (340 g) spaghetti
- 1 lb (450 g) large raw shrimp, peeled and blotted dry
- 3 tbsp (45 ml) olive oil
- 1 onion, thinly sliced
- 1/4 tsp (1 ml) red pepper flakes
- 1/4 cup (30 g) pine nuts
- 2 cloves garlic, finely chopped
- 1/2 cup (125 ml) white wine
- 1 cup (140 g) cherry tomatoes, halved
- 1/4 cup (50 g) oil-packed sundried tomatoes, drained and finely chopped (or store-bought sundried tomato pesto)
- 1 cup (70 g) Parmigiano-Reggiano cheese, grated
- 1/4 cup (10 g) basil, finely chopped
Instructions
- In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside.
- In a large skillet over high heat, brown the shrimp in the oil for 1 minute on each side. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the onion with the pepper flakes. Add oil, if needed. Season with salt and pepper. Add the pine nuts and garlic and cook for 1 minute. Deglaze with the white wine. Add the tomatoes, sundried tomatoes and shrimp. Bring to a boil and simmer for 2 minutes. Add the pasta. Stir to combine and heat throughout. Adjust the seasoning.
- Serve and sprinkle with Parmesan cheese and basil.
An accessible seafood dish that lets you save time on a weeknight and that kids will love? Yes, please! This pasta dish with shrimp, tomatoes and Parmesan is full of flavour and ready in no time. Add a sprinkle of red pepper flakes for some spiciness as well as garlic and white wine. It’s all about great taste!