Easy Italian Shrimp Pasta
This Shrimp Pasta, is a delicious fresh herb Italian sautéed shrimp recipe, made even better served tossed with pasta. Fast and easy never tasted so good.
Servings: 4 servings
Calories: 330kcal
Ingredients
- 1½-2 cups shrimp (medium or large, peeled and deveined)
- 1 clove garlic (minced)
- ¼ cup olive oil
- 3-4 tablespoons Italian parsley (freshly chopped divided)
- 1-2 pinches salt (additional salt if desired)
- 1-2 dashes hot pepper flakes or black pepper (if desired)
- 3 cups cooked long pasta (spaghetti)*
*1 cup cooked pasta equals approximately 2 ounces dry.
Instructions
- Cook the pasta al dente in a large pot of boiling salted water. Stirring often.
- While the pasta is cooking, in a large frying pan add the olive oil, garlic, chopped parsley, shrimp, salt and hot pepper flakes. Cook on medium heat until shrimps are cooked and no longer pink approximately 5-6 minutes, if you use pre-cooked shrimp then cook for only 1-2 minutes, but watch them and stir occasionally, because you don't want them to burn or stick to the pan.
- When shrimps are cooked, add the cooked al dente pasta and ¼ cup (60 grams) of pasta water, cook on high heat tossing together until the water has evaporated approximately 1 minutes, almost becoming a creamy mixture, serve immediately topped with fresh chopped parsley. Enjoy!
Notes
Be sure to use good quality fresh or frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don’t overcook it. I sometimes get pre-cooked shrimp and that only take 1-2 minutes to cook.
Store any leftovers in an air tight container, properly stored, the pasta will last for 3 to 4 days in the refrigerator.
Nutrition
Serving: 4g | Calories: 330kcal | Carbohydrates: 32.63g | Protein: 15.64g | Fat: 14.87g | Saturated Fat: 2.08g | Cholesterol: 120.96mg | Sodium: 477.05mg | Potassium: 174.78mg | Fiber: 1.67g | Sugar: 1.21g | Vitamin A: 631.8IU | Vitamin C: 12.18mg | Calcium: 88.88mg | Iron: 2.12mg