Light shrimp and cherry tomato pasta is a light and tasty seafood dish with a simple seasoning.
Shrimp in the diet
Shrimp, from prawns to small shrimp, are crustaceans low in triglycerides but high in cholesterol and also contain a small amount of available carbohydrates.
For these reasons, they are not included in all diets.
In our diet plan, shrimp are present but classified as foods to be consumed occasionally.
… cherry tomatoes and basil and summer is on the plate!
Light shrimp and cherry tomato pasta is a one-dish meal as it concentrates the characteristics that distinguish a balanced meal in a single course.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.6 oz square spaghetti (whole grain)
- 10 oz shrimp (shelled)
- cherry tomatoes
- 1 pinch garlic powder
- 2 dried red chilies (whole)
- 2 stems basil
- 1 small glass white wine
- 1 broth cube (homemade vegetable)
- 2 tablespoons tomato sauce (homemade)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- leaves basil
- 1 drizzle extra virgin olive oil (raw)
Preparation
I found the shrimp at my trusted fishmonger already shelled and cleaned.
If not, proceed with the shrimp cleaning:
– Gently detach the heads from the bodies of the shrimp;
– Shell the bodies of the shrimp;
– Remove the black thread.For detailed step-by-step instructions you can read the tutorial by clicking the following link: How to clean prawns and shrimp.
Wash the tomatoes thoroughly.
Score each berry while leaving it whole.Take the shrimp out of the fridge at least half an hour before cooking them.
In a pan, heat a sprinkle of garlic powder, a couple of whole dried spicy chilies, and some basil stems to flavor.
Deglaze with a small glass of white wine.
Pour the scored cherry tomatoes into the pan, stir, and let them brown. Once they soften, crush them with a spoon to release the juice.Remove the red chilies and basil stems from the pan.
Add the shrimp and sauté for a few minutes.
Add:
– a vegetable broth cube and a few tablespoons of tomato sauce to color and flavor;
– a pinch of salt;
– a pinch of pepper;
and mix, continuing to cook for a few minutes, the shrimp should not be overcooked.With the heat off, add basil leaves and a drizzle of extra virgin olive oil.
Cook the pasta, rinse it under running water, and drain it.
Meanwhile, reheat the shrimp and cherry tomato sauce.Pour the pasta into the pan with the shrimp and cherry tomato sauce and mix.
Serve.
Grind a bit more pepper.Your light shrimp and cherry tomato pasta is ready.
Enjoy your meal!
Storage, tips, and variations
Shrimp, you can use anything from prawns to small shrimp.
If you don’t like spicy or are cooking for children, omit the chilies.
The light shrimp and cherry tomato sauce can be stored in the refrigerator in an airtight container for a couple of days and in the freezer for a month.
Use whole grain pasta to increase fiber content.
FAQ (Frequently Asked Questions)
Shrimp in the diet
Shrimp, from prawns to small shrimp, are crustaceans low in triglycerides but high in cholesterol and also contain a small amount of available carbohydrates.
For these reasons, they are not included in all diets.
In our diet plan, shrimp are present but classified as foods to be consumed occasionally.Can I use frozen shrimp?
Yes.
But instead of frozen small shrimp, I recommend using frozen shrimp tails: they release less water during cooking and do not become rubbery.
