Description
A light and flavorful shrimp pasta dish made without cream, combining succulent shrimp with pasta in a silky sauce created from olive oil, butter, and pasta water. Ready in about 20 minutes, this dish features burst cherry tomatoes, red peppers, and a hint of lemon for a delightful weeknight dinner.
Ingredients
Scale
- 250g pasta (any shape)
- 350g shrimp (peeled and deveined)
- 4 tbsp olive oil
- 2 cloves of garlic (minced)
- 1/2 red pepper (sliced)
- 100g cherry tomatoes (halved)
- 15g butter
- Fresh parsley (chopped)
- Juice from 1/2 lemon
- 2 ladles of pasta water
- Salt and pepper to taste
- Sweet paprika
- Chili flakes or fresh chili (to taste)
- Gouda cheese (grated)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve about 2 ladles of pasta water before draining.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and sweet paprika, then cook for about 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
- In the same pan, add the remaining olive oil. Sauté minced garlic for about 30 seconds until fragrant.
- Add sliced red pepper and cook for 2-3 minutes.
- Add cherry tomatoes and cook until they begin to burst, about 2-3 minutes. Season with a pinch of chili.
- Return shrimp to the pan. Add butter and allow it to melt.
- Pour in the reserved pasta water and lemon juice, stirring to create a light sauce.
- Add drained pasta directly to the sauce, tossing everything together.
- Sprinkle with fresh parsley and grated Gouda cheese before serving.
Notes
- The starchy pasta water is crucial for creating a silky sauce without cream.
- Feel free to add spinach for extra greens.
- You can substitute Gouda with Parmesan if preferred.
- Adjust the amount of chili based on your heat preference or omit it entirely.
- For extra garlic flavor, add more cloves.
- Pairs well with a simple green salad and crusty bread.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 155mg
Keywords: shrimp pasta, no cream pasta, easy shrimp recipe, quick dinner, seafood pasta, light pasta dish, lemon shrimp pasta