Ingredients
- 200 grams shrimp, peeled and deveined (fresh or frozen)
- 200 grams pasta (spaghetti or linguine)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the pot, cooking until they turn pink and opaque, approximately 3 minutes. Remove the shrimp and set aside.
- In the same pot, toss in the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften.
- Pour in the chicken broth, heavy cream, lemon juice, and zest. Bring the mixture to a boil.
- Add the pasta to the pot and cook according to the package instructions, stirring occasionally, until the pasta is al dente.
- Return the shrimp to the pot and stir in the fresh parsley. Season with salt, black pepper, and red pepper flakes if desired.
- Serve immediately, garnished with additional parsley if preferred.
Nutrition
- Calories: 750 kcal
- Carbohydrates: 85g
- Protein: 35g
- Fat: 30g
- Saturated Fat: 15g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 220mg
- Sodium: 950mg
- Potassium: 600mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 1000IU
- Vitamin C: 25mg
- Calcium: 150mg
- Iron: 4mg
This flavorful one-pot shrimp pasta offers the perfect balance of creamy richness, zesty lemon, and fresh herbs, making it a crowd-pleaser every time!
