An easy dinner that features Mediterranean flavours of smoky pan-seared shrimp are blended wth a rich garlic cherry tomato sauce bursting throughout. Finish this amazing recipe with baby spinach, fresh basil and Parmesan cheese in a whole grain pasta.
An irresisible meal for any day of the week! Starting with the healthy spiced shrimp are pan seared in butter and olive oil until crispy and golden. The cherry tomatoes are cooked until they burst with sweetness along side with red onion, garlic and baby spinach. A small amount of vegetable broth is needed to make enough sauce to toss in the whole grain pasta without compromising the flavours. Before serving add fresh basil and Parmesan cheese is you like.
The shrimp high in protein, along with minerals and vitamins. I like to buy wild caught shrimp and it is lower in mecury than any other fish. It is rich in antioxidants and beneficial to the immune system.
WHY YOU WILL LOVE THIS RECIPE
- BUTTER: when cooking fish, seafood or meat in butter, it changes the flavour and richness of the dish; butter adds so much flavour to a dish. I only caution you to not have your heat on high since it will burn the butter.
- SEAFOOD AND FISH: brings their own distinct flavours of the ocean waters creating a delicious, healthy and rich dish.
- GARLIC: what can I say…..garlic is heavenly to me. It adds such an abundance of flavours to a dish, not to mention how healthy it is for us.
- CHERRY TOMATO SAUCE: with cherry tomatoes and vegetable broth takes on all of the other flavourful ingredients added to this dish.
- HERBS: when adding oregano and fresh basil will bring their own distinct fresh, earthy and bold flavours, that really makes this dish come together!
INGREDIENTS
- Pasta: I have used whole grain spaghetti for a healthier choice, other options are regular spaghetti, penna, fusilli
- Spices: smoky and sweet paprika
- Shrimp: wild caught is my preference, it is your choice if you want to leave the tails on but I would suggest to remove the tails when serving it with pasta.
- Butter: unsalted butter
- Red onions: slightly milder in flavour than regular cooking onion
- Garlic: pungent and will richen the flavours
- Cherry tomatoes: I used cherry tomatoes, however grape tomatoes work too
- Vegetable broth: a small amount is added to combine with the tomato sauce
- Spinach: organic baby spinach for it’s healthy choice and gives this dish a contrasting colour
- Herbs: I used dried oregano in the sauce, then fresh
INSTRUCTIONS
Cook pasta on medium-high heat, bring a medium sauce pot of water with a pinch or two of salt to a boil, add pasta and cook until al denta. Drain pasta and set aside.
Seasoning for the shrimp, using a small bowl, combine sweet paprika, smoky paprika, oregano, sea salt and pepper. Set aside.
Prepare and cook shrimp, first peeled and devein shrimp, then pat dry with paper towel and place in a bowl. Add the spices and oregano, lightly toss until the shrimp is well coated. Over medium to high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter to a large skillet. Add shrimp and pan sear for about 2-3 minutes on each side until golden. Transfer to a plate.
Cook sauce by adding onion and cook for 2-3 minutes, add garlic and cook for about 1 minute until fragrant. Add the cherry tomatoes and cook for 3 minutes, until they soften. Add the vegetable broth and simmer until the sauce begins to thicken and tomatoes have burst.
When making a pasta meal, it is important to choose good quality ingredients that offer the most flavour. In this recipe, the warm spices and oregano brings out bold flavours in the shrimp, along with cooking in butter creates a richness that is so tasty! The fresh local cherry tomatoes with fresh from the garden garlic and red onion offers a perfect base with healthy spinach and fresh basil is one of the most delicious Mediterranean way to finish off this amazing meal! Feel free to add Parmesan cheese if desired.
STORING AND REHEATNG
Store in the refrigerator for about 2 days and freeze for about a month. Make sure you store it in an airtight container suitable for the freezer. To reheat, place in a skillet or fry pan over medium heat. Add a few drops of water and toss with pasta until heated through. Avoid using high heat as it will dry out the pasta.
DID YOU MAKE THIS RECIPE….
I WOULD LOVE TO HEAR YOUR COMMENTS, FEEDBACK AND SUGGESTIONS. ALSO DON’T FORGET TO RATE IT! 
Garlic Paprika Shrimp and Tomato Pasta
Ingredients
Equipment
Method
- On medium-high heat, bring a medium sauce pot of water with a pinch or two of salt to a boil, add pasta and cook until al denta. Drain pasta and set aside.
- In a small bowl, combine sweet paprika, smoky paprika, oregano, sea salt and pepper. Set aside.
- Peeled and devein shrimp, then pat dry with paper towel and place in a bowl. Add the spices and oregano, lightly toss until the shrimp is well coated.
- Over medium to high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter to a large skillet. Add shrimp and pan sear for about 2-3 minutes on each side until golden. Transfer to a plate.
- Add onion and cook for 2-3 minutes, add garlic and cook for about 1 minute until fragrant. Add the cherry tomatoes and cook for 3 minutes, until they soften. Add the vegetable broth and simmer until the sauce begins to thicken and tomatoes have burst. Serve with pasta, garnish with fresh basil and Parmesan cheese if desired.
Nutrition
Tried this recipe?
Let us know how it was!basil as a garnish
- Seasonings: Himalayan salt and pepper