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Garlic Shrimp and Tomato Pasta.
Kelly Roenicke
Garlic shrimp and tomatoes over pasta is a quick and easy meal for busy nights. A comforting bowl of pasta is just the thing to enjoy at the end of a long day.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Entree
Cuisine
Dairy Free, gluten free
Servings
6
Calories
330
kcal
Ingredients
US Customary
Metric
1x
2x
3x
▢
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
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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.
Notes
Store leftovers in the refrigerator. They should stay fresh for about 3 days.
Nutrition
Calories:
330
kcal
Carbohydrates:
33
g
Protein:
25
g
Fat:
11
g
Saturated Fat:
2
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
4
g
Trans Fat:
0.1
g
Cholesterol:
191
mg
Sodium:
1138
mg
Potassium:
326
mg
Fiber:
1
g
Sugar:
2
g
Vitamin A:
933
IU
Vitamin C:
15
mg
Calcium:
96
mg
Iron:
1
mg
Keyword
easy
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