Quick and easy shrimp and sun-dried tomato pasta
A good ole spaghetti dish is always comforting after a long day! Especially if it is quick and easy to prepare. This recipe makes for a fancy dinner without all the hard work (the hardest part will be to find out in what aisle those sun dried tomatoes are hiding, as Arnaud would tell you from his own experience). It also helps if you get some help from your favorite assistant to get the whole thing done even quicker! It took us only 15′-20′ to get it done. Your turn!
Makes 2-3 servings:
- About 6oz (150 to 200gr, about half a package) frozen shrimps, peeled, deveined and tail-off
- 1 zucchini or 2 really small ones (you never know what you’re gonna find in store!)
- About 1 cup cherry tomatoes
- 2-3 garlic cloves, peeled and minced
- ½ small jar sun dried tomatoes in oil (the jar I bought was 220gr)
- (optional) 2 tbsp pine nuts or sunflower seeds
- Plain cream cheese or sour cream or plain greek yogurt
- juice of ½ lemon or lime
- Salt, paprika and/or red chili flakes and/or cayenne pepper, Italian seasoning
- Spaghetti or other pasta of your choice (gluten-free if needed)
- Parmesan shavings, to serve
Start by thawing your shrimps following the package instructions, or do as I did: simply rinse them 2-3 times under cold running water, then place for 5′ in cold water while you cut your veggies. Place a large saucepan of water (+salt) for your pasta on high heat. Meanwhile, wash and cut the zucchini: either dice it or shave it in long and thin slices using a vegetable peeler. Cut the cherry tomatoes in half, and roughly chop the sun dried tomatoes.
Throw the spaghetti in the boiling water and cook following instructions. Meanwhile, heat 1-2 tbsp oil in a large frying pan on high heat. When oil is hot, add the shrimps and minced garlic, then the sun dried tomatoes (with a little bit of their oil. Cook until the shrimps get slightly brown on each side, stirring once or twice (this should take only 2-3′). When shrimps get brown, add the pine nuts then the shaved zucchini over the shrimps, and allow to cook for 3-4′, stirring a few times. The zucchini shavings should remain slightly firm. Add the cherry tomatoes at the very last minute. Make the sauce by adding the lemon juice, 3-4 tbsp cream cheese, salt and other spices and herbs in the pan, and stir to combine. Serve over the cooked spaghetti, and decorate with a few parmesan shavings. Enjoy!
