- 1/2 lb of pasta
- 1 cup baby Bella mushrooms
- 2 Tbsp olive oil
- 1 Tbsp butter
- Four cloves of garlic minced
- ½ lb. peeled & deveined shrimp
- A handful of fresh parsley chopped
- ¼ tsp salt
- 15. oz. diced tomatoes (I used Pomi)
- ¼ tsp crushed red pepper flakes
- Freshly cracked pepper to taste
If you’re looking for something quick and healthy to make for dinner, shrimp is the way to go. It’s light, cooks quickly, and has so many things you can do with those little guys.
This dish has simple ingredients that you most likely have in the house. The sauce is made with olive oil, a little butter to add richness, garlic, and diced tomatoes. The crushed red pepper flakes give it a little kick. I used fresh shrimp, but frozen shrimp is excellent; I do it all the time. They defrost super fast.
Tossing together some pasta, quick-cooking shrimp, and a simple sauce makes for a delicious and easy pasta dinner.
What You’ll Need:
What To Do:
Bring a pot of water to a boil for the pasta, and cook for 7-10 minutes. Drain the pasta and leave it in the colander for now.
While the pasta is cooking, add the olive oil, butter, and garlic to a skillet and cook over medium heat until the garlic brown.
Be sure to rinse the shrimp and then pat them dry. Add the shrimp. Saute for about 3-5 minutes until the shrimp turns opaque. Remove the shrimp from the skillet and set it aside.
Add the tomatoes with juices to the skillet, mushrooms, crushed red pepper flakes, salt, and cracked pepper. Stir it up and let it simmer over medium heat for about 5-7 minutes.
When the sauce thickens, add the pasta and toss to coat in the sauce. Sprinkle parsley over before serving.
Then it’s time to add shrimp back and combine it with the pasta.
