Bruschetta Shrimp Pasta
Enjoy pan-fried shrimp on pasta with juicy tomatoes, aromatic basil, and garlic.
Ingredients
- 300 grams Spaghettini
To cook the shrimp
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 500 grams Shrimp raw and peeled
- ½ teaspoon Salt
- ¼ teaspoon Ground Pepper
To make the bruschetta "sauce"
- 7 pieces Roma Tomatoes
- 1 tablespoon Olive Oil
- 5 cloves Garlic minced
- 1 tablespoon Balsamic Vinegar *not glaze
- 1 teaspoon Salt
- ⅓ cup Basil finely chopped
- ⅓ cup Parmesan Cheese freshly grated
Instructions
- Bring a large pot of water to a boil and cook the spaghettini as per the instructions on the box.
- Place a large skillet or frying pan on medium-high heat. Add the butter and 1 tablespoon of olive oil to the pan. Place the shrimp in the hot pan and cook it fully, about 3-4 minutes per side.
- Cut up all of the Roma tomatoes into half inch cubes while the shrimp are cooking.
- Remove the cooked shrimp from the pan and place in clean bowl or plate.
- Turn the heat down to medium head and add 1 tablespoon of olive oil and the minced garlic to the skillet. Cook for 2 minutes and then deglaze the pan with the balsamic vinegar.
- Add the chopped tomatoes to the skillet and stir together with the garlic. Bring to a simmer and cook for 5 minutes.
- Place the cooked shrimp back into the skillet with the tomatoes to heat them back up.
- Turn the heat off and sprinkle in the fresh basil right before serving.
- Serve the Bruschetta Shrimp Pasta by placing some of the drained pasta in a serving bowl or plate. Scoop some of the Bruschetta topping on the pasta and sprinkle with parmesan cheese.
Video
Nutrition
Calories: 514kcalCarbohydrates: 58gProtein: 38gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 214mgSodium: 1183mgPotassium: 537mgFiber: 3gSugar: 3gVitamin A: 274IUVitamin C: 2mgCalcium: 208mgIron: 2mg
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