Shrimp & Spaghetti Dinner
If you're craving a comforting dinner that doesn't take hours in the kitchen, this 30-Minute Shrimp & Spaghetti Dinner is about to be your new favorite. It's quick, flavorful, and packed with everything you want in a weeknight meal: juicy shrimp, sweet blistered tomatoes, creamy cannellini beans, and tender spaghetti all tossed in a silky, garlicky sauce.
Servings: 6 people
Ingredients
- 1.5 pounds shrimp deveined & shelled
- 1.5 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
- 5 cloves garlic minced
- 30 ounces grape tomatoes
- 2 cans cannellini beans draine
- 1/2 tsp Calabrian chili flakes
- 1/2 cup fresh basil
- 3/4 pound spaghetti
Instructions
- Use scissors to cut the shrimp into small pieces. Season with 1/2 tsp salt and 1/4 tsp pepper.
- Heat 1/4 cup olive oil over medium heat. Add the minced garlic and saute until golden brown, then add tomatoes. As soon as the tomatoes start to soften, use a potato masher to burst them.
- Bring a large pot of water to boil. Add the spaghetti and cook al dente.
- Add the cannellini beans, remaining salt and pepper, and the Calabrian chili flakes. let cook for 5 minutes, then remove one cup of the veggies and set aside.
- Add basil and shrimp and cook until shrimp turns pink and is cooked through.
- While the shrimp cooks, blend the reserved veggies until creamy. Add back to the pan with the shrimp and remove from the heat.
- Once the spaghetti is cooked al dente, about 8 to 10 minutes, drag the pasta from the pot into the pot with the shrimp. By dragging the pasta you bring some of the starchy water over which will help thicken the sauce.
- Mix pasta into the sauce and serve warm.
Nutrition
Calories: 522kcal | Carbohydrates: 71g | Protein: 40g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1042mg | Potassium: 780mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1287IU | Vitamin C: 21mg | Calcium: 196mg | Iron: 5mg
