Juicy shrimp, sweet burst tomatoes, and perfectly cooked pasta come together in a light, creamy sauce finished with Red Garlic Topper. Bold garlic flavour and savoury herbs bring every bite to life, while Parmesan adds a rich finishing touch. It's a fresh, weeknight-friendly dinner that's ready in under 20 minutes.
- Cook Time 20 mins
- Yield 4
- Calories 380
- Protein 24g
Ingredients
2 tsp Red Garlic Topper Blend
1 pkg (340 g) frozen, peeled raw shrimp (defrosted)
1/2 lb (225 g) uncooked spaghetti noodles, preferably whole-grain
1 pint cherry tomatoes
1 tbsp olive oil
1/4 cup table cream
1/4 cup grated Parmesan cheese
Preparation
1. Fill a pot three-quarters full of water. Bring to a boil over high heat. Once boiling, add noodles and continue to boil until pasta is tender, about 8–10 min. Once cooked, drain noodles.
2. In a large fry pan or skillet, heat oil over medium-high heat. Add shrimp; season with topper blend. Cook, stirring occasionally, until pink and cooked through, about 2–3. Remove from pan and set aside (don’t wash).
3. Slice tomatoes in half; add to pan. Reduce heat to medium, cook 3 min, stirring frequently, until softened and juices start to release. Stir in cream and cheese; reduce heat to low. Scrape up any bits in the pan. Heat through, about 1 min.
4. Add cooked pasta and shrimp. Toss to combine. Season with more blend, to taste.
Source: Epicure
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