Easy Summer Shrimp Pasta
the perfect light pasta for a summer dinner outdoors
Ingredients
- 1 pound thin spaghetti
- 1.5 tablespoon olive oil or avocado oil or more as needed
- ½ cup chopped onion I used frozen
- 1 cup red bell pepper julienned
- 3 roasted garlic cloves chopped
- 2 tablespoons salted butter
- 10 oz bag frozen salad shrimp precooked and partially thawed
- 1 teaspoon dried parsley or 1 tablespoon fresh
- 1 teaspoon dried basil or 1 tablespoon fresh
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
- ¼ cup shredded parmesan cheese + more for topping
Instructions
- Heat a large skillet or saute pan on medium heat and add olive oil.
- In another pot, boil thin spaghetti noodles per the box instructions. Drain and lightly toss with olive oil. Keep in the strainer.
- Once the skillet is warm, add onions and red bell pepper to the skillet and cook for 10 minutes, stirring often.
- Add in the roasted garlic cloves, butter, salad shrimp, basil, parsley, salt and pepper to the skillet. Cover completely and let cook for 5-7 minutes, still on medium heat. Stir every 2 minutes.
- Turn fire to medium low. Add in the thin spaghetti noodles and toss to coat. Add in an additional tablespoon of salted butter if desired and add in parmesan cheese.
- Turn fire to lowest setting, cover completely and let the pasta warm for 5 minutes.
- Serve and top with more parmesan cheese and black pepper if desired!