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Home » Seafood » Tomato And Shrimp Pasta

Tomato And Shrimp Pasta

September 19, 2018 by Judith Hannemann

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This is a great meal to use up more of those late-season tomatoes!

A tasty way to use up late-season tomatoes. Shrimp makes it even tastier, but leave them out and it's a wonderful meatless meal.

Fresh And Light

If you’re looking for a fresh and light meal, this tasty pasta dish will definitely fill the bill.

There’s a bumper crop of home-grown tomatoes at this time of year that many gardeners are looking to use. Also, if you are lucky enough to have a friend who gardens and you get some from them, this is a wonderful way to use the tomatoes.

But this meal is so good, it’s really an all-season dinner since you can get some great tasting tomatoes in the supermarket too. And the best part? It’s quick and easy!

A tasty way to use up late-season tomatoes. Shrimp makes it even tastier, but leave them out and it's a wonderful meatless meal.

A Versatile Meal For Late-Season Tomatoes

This dish can wear many hats.

You can serve it either hot or cold. In fact when its cold it also makes a great salad. And if you leave out the shrimp, it’s vegetarian too. Eliminate the cheese or substitute it with a vegan cheese and it becomes totally vegan!

You can also change it up by using different varieties of tomatoes and different colored tomatoes. I did that here and used heirloom varieties. Not only was this appealing to the eye but there were also many different taste levels.

A tasty way to use up late-season tomatoes. Shrimp makes it even tastier, but leave them out and it's a wonderful meatless meal.

Made Too Much Pasta?

Do you have pasta left over? Use it here!

It really doesn’t matter what shape it is. Anything will work,

I often make too much pasta. You’d think I’d know how after all these years of cooking. I even have a device that measures out servings of spaghetti–I think everyone has that kicking around in their kitchen drawers–however, I find those portions kind of skimpy to be honest. My mother always cautioned about having “eyes bigger than your belly,” and I still do.

That’s why I appreciate when I can find something to make that can use leftover pasta and this is one of those recipes!

The Recipe

 

A tasty way to use up late-season tomatoes. Shrimp makes it even tastier, but leave them out and it's a wonderful meatless meal.
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Tomato And Shrimp Pasta

This shrimp pasta recipe is a great way to use up your end of season tomatoes
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: American
Keyword: easy pasta dinner, shrimp pasta, shrimp recipe, tomatoes
Servings: 4
Calories: 494kcal
Author: Judith Hannemann

Ingredients

  • 1 lb medium shrimp peeled and deveined
  • 8 oz spaghetti uncooked--you can use any pasta you prefer
  • 1 clove garlic finely minced
  • 4 medium tomatoes cored and seeded, cut into 1-inch pieces
  • 2 tbs coarsely chopped fresh basil
  • 3 tbs olive oil divided
  • 1/2 cup shredded Parmesan cheese
  • 1 pinch red pepper flakes
  • salt & pepper to taste

Instructions

  • Cook pasta per package directions; drain and set aside.
  • Heat 1 tbs of olive oil in a large, deep skillet. Add the shrimp and garlic and cook until the shrimp turns pink.
  • Add the tomatoes, basil, remaining 2 tbs of olive oil, pepper flakes and salt and pepper. Toss, gently heating the tomatoes but not cooking them.
  • Remove from the heat and toss in the cheese.

Nutrition

Serving: 1g | Calories: 494kcal | Carbohydrates: 48g | Protein: 37g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 297mg | Sodium: 1083mg | Potassium: 524mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1205IU | Vitamin C: 21.9mg | Calcium: 327mg | Iron: 3.7mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
A tasty way to use up late-season tomatoes. Shrimp makes it even tastier, but leave them out and it's a wonderful meatless meal.
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Filed Under: Everyday Meals, Pasta, Seafood, Vegetarian Dishes Tagged With: pasta, seafood, skillet diners

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