This light yet satisfying dish is packed with juicy shrimp, a garlicky tomato sauce, and fresh herbs. Ready in 20 minutes, it’s perfect for a busy weeknight!
Ingredients
For the Sauce & Shrimp:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- 400g (14 oz) canned diced tomatoes
- 2 tbsp tomato paste
- ½ tsp dried oregano
- ½ tsp salt (adjust to taste)
- Black pepper, to taste
- 250g (9 oz) shrimp, peeled & deveined
- ¼ cup fresh parsley or basil, chopped
- Zest of 1 lemon (optional, for brightness)
For the Pasta:
- 250g (9 oz) spaghetti or linguine
- Salt, for pasta water
Method
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain.
- Make the Tomato Sauce:
- Heat olive oil in a large pan over medium heat.
- Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Stir in the canned tomatoes, tomato paste, oregano, salt, and black pepper.
- Simmer for 5-7 minutes until slightly thickened.
- Cook the Shrimp:
- Add the shrimp to the sauce and cook for 3-4 minutes until pink and opaque.
- Stir in lemon zest and fresh herbs.
- Combine & Serve:
- Toss the drained pasta into the sauce, adding a splash of reserved pasta water if needed.
- Serve immediately with extra fresh herbs and a drizzle of olive oil.
