Pasta with Shrimp, Tomatoes, Garlic, Lemon and Basil

I wanted to make a simple dinner that didn’t take much thought. This dish turned out light, fresh & full of flavor. The ingredients combined nicely together and left us wanting more. I think this may be my new favorite pasta dish.

  • 2 cups medium size shrimp, peeled & deveined (thawed if frozen)
  • 3 cloves of garlic, minced
  • 1-2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 1 shallot, minced
  • Zest of one lemon
  • Salt and pepper

Combine all ingredients and marinate for at least 3 hours. If you want a bit of heat, add a pinch of crushed red pepper.

  • 1 tsp olive oil
  • 1 cup of grape tomatoes
  • Salt and pepper to taste
  • Juice of one lemon
  • 2 tbsp butter
  • Spaghetti, cooked al dente
  • 1/4 cup of Parmesan cheese, shredded
  • 1 tbsp parsley, chopped
  • 2 tbsp basil, chopped

Cook spaghetti according to the instructions. Heat olive oil in a skillet over medium heat. Add tomatoes, salt and pepper to taste. Cook for about 2-3 minutes; add shrimp and cook for 1 minute. Add lemon juice and butter and cook an additional 30-60 seconds. Add cooked spaghetti, Parmesan cheese and basil then combine. Garnish with parsley. Enjoy.

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7 Responses to “Pasta with Shrimp, Tomatoes, Garlic, Lemon and Basil”

  1. 1

    Jan — May 23, 2008 @ 10:51 pm

    That looks absolutely delish, and so colorful. I want to dip my fork in it right now.

    [Reply]

  2. 2

    My Sweet & Saucy — May 24, 2008 @ 6:27 am

    Simple is perfect! This dish looks amazing!

    [Reply]

  3. 3

    My Sweet & Saucy — May 24, 2008 @ 6:27 am

    Simple is perfect! This dish looks amazing!

    [Reply]

  4. 4

    My Sweet & Saucy — May 24, 2008 @ 6:27 am

    Simple is perfect! This dish looks amazing!

    [Reply]

  5. 5

    Kevin — May 24, 2008 @ 8:28 pm

    That looks like a great meal!!

    [Reply]

  6. 6

    Elle — May 27, 2008 @ 1:48 am

    This is definitely going on my to-make-soon list! I love shrimp and pasta, and the rest of the stuff in there is icing on the cake.

    [Reply]

  7. 7

    Anonymous — June 30, 2008 @ 10:00 pm

    I made this dish right before going to Italy. We ate in a small restaurant in the Cinque Terra that served something remarkably similiar except that it also had fresh mussels added to it. We just got home 2 days ago and I am using your recipe to recreate our meal! Thanks so much!

    [Reply]

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