Pasta with Shrimp, Tomatoes and Lemon Vinaigrette

Donuts, Dresses And Dirt

Ingredients

3 garlic cloves, thinly sliced6 Tbsp extra virgin olive oil¾ lb whole-wheat spaghetti1 ½ lb medium shrimp, shelled and deveined3 Tbsp Pure Mountain Lemon White Balsamic Vinegar1 pt cherry or grape tomatoes, halved generous handful of parsley or basil, coarsely chopped

Directions

  1. Pre-heat oven to 450. Heat a large pot of water to boiling; add spaghetti and cook till al dente.
  2. While water is heating up and pasta is cooking, place garlic and oil in a shallow baking dish – bake for 5 minutes, or till garlic is lightly colored. Add the shrimp, 2 tablespoons of the vinegar, and salt and pepper to taste; toss to combine. Bake shrimp, turning once, until just cooked through – about 6 to 8 minutes. Stir in remaining tablespoon of vinegar.
  3. Drain pasta and return to pot – gently toss with shrimp mixture, tomatoes and parsley or basil. Season with salt and pepper.

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Tags: Dinner, Main Dish, Pasta, Shrimp, Summer, Spring

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