Ready in 15 minutes | Serves 2–3

This simple yet flavourful shrimp pasta is perfect for a busy Monday evening — and elegant enough to impress last-minute guests!

Ingredients

• 200g (7 oz) pasta of your choice (spaghetti or linguine work well)
• 250g (9 oz) raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1–2 tablespoons fresh Italian parsley, chopped (plus more for garnish)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup reserved pasta water

Optional:

• 15 grape tomatoes, halved (if you’d like to add a juicy burst of flavour)

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/4 cup of pasta water before draining.
2. Prepare the shrimp:
   While the pasta is cooking, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the minced garlic, red pepper flakes (if using), and chopped parsley. If you're using grape tomatoes, add them now and sauté for about 10 minutes until softened.
3. Cook the shrimp:
   Add the shrimp to the pan. Season with salt. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through.
4. Combine and finish:
   Add the drained pasta to the pan along with a splash of the reserved pasta water. Toss everything over high heat for 1–2 minutes until the liquid reduces into a light, creamy coating.
5. Serve:
   Plate immediately and garnish with more chopped parsley.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave.

FAQs

Can I use frozen shrimp?
Yes! Just ensure they’re plain (no added sauce or seasoning). Thaw completely, drain, and pat dry before cooking.

Can I add tomatoes?
Absolutely. Add about 15 halved grape tomatoes with the garlic and olive oil. Sauté for 10 minutes, then add the shrimp and follow the rest of the recipe.