If you’re looking for a quick and flavorful pasta dish, try this garlic shrimp and fresh tomato pasta. This simple recipe is perfect for those nights when you just don’t know what to make for dinner. This recipe is gluten free and dairy free, and so tasty!
When you’re having a busy week, it can be easy to skip making dinner. Grabbing take-out is so tempting when you’re short on time! But it’s nice to have a home cooked meal even if you’re busy.
We rely on easy meals like vegan grilled cheese or chicken quesadillas on busy nights. Those are kid-friendly options that are simple to make.
If you need a quick meal that’s a little more refined, this is it. It’s only about 30 minutes or so from start to finish to whip up this shrimp pasta.
This dish is easy to make quickly, and has a lot of flavor from fresh garlic and tomatoes. Frozen shrimp cooks quickly, and when you serve all of this over gluten free pasta, it makes a filling, delicious dinner.
Ingredient Notes
- Shrimp – You’ll want to get large, frozen shrimp that have been shelled. This is a pretty common ingredient to find in the freezer section of any grocery store.
- Tomatoes – Cherry tomatoes or grape tomatoes are delicious when cooked quickly with garlic and shrimp.
- Gluten Free Pasta – I like serving this over gluten free spaghetti or linguine. Some brands to look into are Jovial, Tinkyada, or Ancient Harvest.
Step by Step Instructions
- Cook the gluten free pasta according to package directions, then drain in a colander.
- Cook the garlic in the vegan buttery spread and olive oil. Add the shrimp to the pan, and cook over medium heat until it becomes pink and opaque.
- Add the tomatoes, salt, and pepper to the pan.
- Add the cooked pasta and stir well.
- Season with more salt and pepper if needed, and top with fresh herbs if desired.
Variations
You can add different ingredients to this dish if you like. Try adding:
- green beans
- fresh spinach
- basil
- a splash of fresh lemon juice
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Recipe
Garlic Shrimp and Tomato Pasta.
Ingredients
- 8 cloves garlic
- 1 Tablespoon olive oil
- 4 Tablespoons vegan buttery spread or butter
- 2 pounds frozen large shrimp shelled
- 2 ½ cups cherry tomatoes halved
- ¼ teaspoon pepper
- ½ teaspoon salt
- 8 ounces gluten free spaghetti cooked according to package directions
Instructions
- Cook the pasta according to package directions.
- Put the garlic, vegan buttery spread, and olive oil in a large skillet and cook on medium heat.
- Place the shrimp in a colander and rinse under cool running water to thaw.
- Add the shrimp to the skillet. Cook for about 7 minutes until the shrimp is pink and opaque.
- Add the salt and pepper to the skillet. Add the tomatoes and stir.
- Add the cooked pasta to the skillet, and stir to combine. Season with more salt and pepper, and top with fresh parsley if desired.
Katie
Delicious recipe!
Sarah@Whole and Heavenly Oven
What a perfect end-of-summer pasta, Kelly! Lovin’ all those super-fresh tomatoes you loaded into it!
Lauren Gaskill | Making Life Sweet
What a beautiful and summery dish! I love garlic shrimp!
Emily @ Sinful Nutrition
My mouth is watering for some buttery garlicky shrimp right about now! :D
Julia
Yeeeeeeha, I love shrimp and am all about a fresh, healthy and filling meal. This looks like dinner tonight!
whiskandshout
Love how simple this weeknight dinner is and that you used fresh tomatoes from your garden :)
Sarah Grace FFH
my ex boyfriend’s mom use to make something similar to this all the time..I loved it!
xo,
Sarah Grace