Ingredients
Pasta
- 4 oz. spaghetti pasta
Sauce and Shrimp
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely minced
- 4 oz. Campari tomatoes, cut into thin wedges
- 1/4 cup chicken broth
- 1/2 teaspoon chicken bouillon powder
- 4 oz. shrimp, peeled and deveined or jumbo prawn, butterflied
- 3/4 teaspoon salt, or more to taste
- Freshly ground black pepper, to taste
Garnish
- 1 teaspoon chopped Italian parsley
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Drain and set aside.
- Sauté garlic and tomatoes: Heat extra virgin olive oil in a skillet or pan over medium-low heat. Add the minced garlic and sauté until it becomes fragrant and sizzling, careful not to brown it. Add the Campari tomatoes, chicken broth, and chicken bouillon powder. Allow the mixture to bubble and the tomatoes to soften.
- Cook the shrimp: Add the peeled and deveined shrimp to the pan. Stir and cook until the shrimp are fully cooked and opaque, and the tomatoes have started to break down, forming a light sauce.
- Toss pasta with sauce: Add the cooked spaghetti to the skillet along with salt and freshly ground black pepper. Stir well to combine all ingredients evenly and coat the pasta with the sauce. Turn off the heat.
- Garnish and serve: Sprinkle chopped Italian parsley over the shrimp pasta and serve immediately for best flavor and texture.
Notes
- For a spicier kick, add red pepper flakes when sautéing garlic.
- Use jumbo prawns for larger, meatier shrimp bites.
- Chicken bouillon powder can be substituted with vegetable broth powder for a lighter flavor.
- Reserve some pasta water to adjust sauce consistency if needed.
- Serve with freshly grated Parmesan cheese if desired, but it’s optional.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
