Quick pasta with shrimp, garlic and onions

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 419, total fat 9 G., saturated fats 2 G., proteins 31 G., carbohydrates 52 G., fiber 4 G., cholesterol 196 mg, sodium 990 mg, sugar 5 G.

Simmer large shrimp in a light tomato sauce made with fresh tomatoes, onions, and garlic and serve over cooked pasta. The tomatoes and lemon add a hint of tartness to the sauce. If it's too strong for your taste, adjust the flavor with a little sugar. This pasta is great served warm, for example, in winter, or chilled in summer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp olive oil + extra for drizzling
Zest of 1 lemon + 2 tbsp. freshly squeezed lemon juice
0.5 cup finely chopped sweet onion
3 cloves garlic, thinly sliced
3 green onions, finely chopped
Red pepper flakes, to taste
4 plum tomatoes, diced (seeds removed)
1/4 cup clam juice
0.5 tsp sugar
16 large shrimp (600-700 g), peeled and deveined, do not remove the tails
200g whole grain capellini pasta (angel hair), cooked until al dente
Chopped fresh parsley, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, shellfish juice, lemon juice, capellini pasta, tomatoes, sweet onion, garlic

Cooking the dish according to the recipe:

Heat olive oil in a large skillet, add lemon zest, and a few grinds of black pepper. Cook over medium-low heat until the oil is hot and the peppers are fragrant, about 4 minutes.
Add the onion, garlic, green onions, a pinch of chili flakes, and a pinch of salt and cook, stirring occasionally to prevent the onions from browning, until the green onions are wilted and the onions and garlic are softened, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes.

Add the clam juice and lemon juice and bring to a gentle simmer; stir. Taste. If the acidity of the tomatoes and lemon is too strong, add a little sugar, stir, and taste again. You may not even need all the sugar, or you may not need all the sugar.
Increase the heat to medium and add the shrimp to the pan. Cover and cook on one side until the shrimp are opaque and slightly curled, 2-3 minutes.
Stir and cook until the shrimp begin to turn pink on the other side, another 1-2 minutes. Shrimp cook quickly, so it's important to remove them from the heat slightly undercooked. Continue stirring, and they'll finish cooking in the hot sauce.
Place the pasta in a large serving bowl, sprinkle with parsley, drizzle with olive oil, season with salt and pepper, and top with the shrimp.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Simple shrimp recipes / Pan / Summer dishes / Main courses / Pasta / Fish and seafood / Food Network - recipes