Shrimp Pasta with Cherry Tomatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 259.0
- Total Fat: 5.3 g
- Cholesterol: 83.8 mg
- Sodium: 115.5 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 2.1 g
- Protein: 14.6 g
View full nutritional breakdown of Shrimp Pasta with Cherry Tomatoes calories by ingredient
Introduction
This is NOT an original recipe. My husband made it from a recipe he found on the internet. I can't give proper credit to the creator of the recipe because he didn't save that info, but I wanted to make sure no one thinks that I am taking credit for it. I'm just putting it here in the recipe book because I'll surely eat it again! This is NOT an original recipe. My husband made it from a recipe he found on the internet. I can't give proper credit to the creator of the recipe because he didn't save that info, but I wanted to make sure no one thinks that I am taking credit for it. I'm just putting it here in the recipe book because I'll surely eat it again!Number of Servings: 6
Ingredients
-
3 c. penne, uncooked
2 Tbsp. butter
2 garlic cloves, crushed
1 c. cherry tomatoes
8 oz. raw shrimp, shelled & deveined
1 Tbsp. lemon zest
fresh ground black pepper
2 Tbsp. flat leaf parsley, chopped
lemon, to serve
Directions
Bring a large saucepan of water to the boil and add the pasta.Give it a stir and cook for 10 minutes exactly, uncovered. When the pasta is cooked, drain quickly and reserve the pasta water in a jug.
Meanwhile, heat the butter in a deep frying pan and add the garlic, and gently cook for 1 minute.
Add the tomatoes and cook over a low-medium heat for 10 minutes - resist the urge to stir them as this will break them down and you want to retain a little of their shape.
Pour 1 cup of the pasta water onto the tomatoes and garlic and bring to the boil.The add the shrimp and continue to cook over a medium heat for 2-3 minutes, stirring until they are cooked through and have all turned pink. Just before serving add the pasta, lemon zest, season with freshly ground black pepper and parsley, and toss through.
Served on warmed plates with a wedge of lemon.
Number of Servings: 6
Recipe submitted by SparkPeople user LINDAHUTCH53.
Meanwhile, heat the butter in a deep frying pan and add the garlic, and gently cook for 1 minute.
Add the tomatoes and cook over a low-medium heat for 10 minutes - resist the urge to stir them as this will break them down and you want to retain a little of their shape.
Pour 1 cup of the pasta water onto the tomatoes and garlic and bring to the boil.The add the shrimp and continue to cook over a medium heat for 2-3 minutes, stirring until they are cooked through and have all turned pink. Just before serving add the pasta, lemon zest, season with freshly ground black pepper and parsley, and toss through.
Served on warmed plates with a wedge of lemon.
Number of Servings: 6
Recipe submitted by SparkPeople user LINDAHUTCH53.
Member Ratings For This Recipe
-
PATTYINATHENS
-
JENNKATZ