Garlic Shrimp and Tomato Pasta.
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.
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.
Notes
Store leftovers in the refrigerator. They should stay fresh for about 3 days.
Nutrition
Calories: 330kcalCarbohydrates: 33gProtein: 25gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 191mgSodium: 1138mgPotassium: 326mgFiber: 1gSugar: 2gVitamin A: 933IUVitamin C: 15mgCalcium: 96mgIron: 1mg
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