Shrimp bruschetta pasta
Bruschetta shrimp pasta is a simple and delicious dish made with roma tomatoes, fresh basil, and succulent shrimp. This healthy, filling recipe can be enjoyed as a weekend family dinner.
1 tablespoon olive oil ½ tablespoon minced garlic 1 ½ cups raw shrimp, deveined and tail-off ¼ teaspoon salt 2 Roma tomatoes, roughly chopped ¼ teaspoon salt (or as required)
1 tablespoon olive oil 8 leaves of basil (or ¼ teaspoon dried basil) 1 tablespoon minced garlic 1 tablespoon olive oil ½ tablespoon minced garlic 2 cups pasta ¼ cup tomato sauce
Cook pasta as per package instructions. Heat olive oil and minced garlic in a pan. Add shrimp and salt, cook 1 minute, flip and cook 2-3 more minutes. Set aside.
In a skillet, melt butter, add garlic and jalapeno. Stir until garlic slightly changes color. Add flour, then milk, cheese, corn, and taco seasoning. Stir until cheese melts.
Heat olive oil and minced garlic in the pan. Add tomato mixture, tomato sauce, and salt. Bring to a boil. Add cooked pasta and toss until coated well.
Finally, add the cooked shrimp to the pasta mixture in the pan and toss for a few seconds to combine. Serve the dish hot.
1. When sauteing garlic, be careful not to let it burn. 2. Make sure to properly clean and devein the shrimp before cooking to remove any grit or impurities.
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