What We Ate: Spicy Shrimp Pasta

Sometimes pasta is necessary. Amiright? This one is SO good, easy to prepare and oh so satisfying. Packed with protein and veggies, you’ll love the spicy lemon sauce, which is perfect for a summer dinner.

What You NeedIMG_5036

  • 1 lb raw shrimp
  • 8-10 stalks of asparagus, chopped
  • 3 large tomatoes
  • Juice of one lemon
  • 1 tbsp garlic
  • 2 tbsp capers
  • 10 basil leaves
  • 1 tbsp butter or olive oil
  • Crushed red pepper flakes (to taste)
  • 1 chicken bouillon cube
  • S + P (to taste)

Saute the garlic in the butter & lemon juice, and melt the bouillon cube into this mixture. Add the crushed red pepper flakes and let this cook on low for a few minutes. Meanwhile, roughly chop the tomatoes, and add them in – they break down really nicely and this becomes your sauce. I usually let this simmer for about 10-15 minutes and add my salt and pepper at this time. Next up add the asparagus and capers into the sauce and let cook for 5-10 minutes. This is when I do some quality control to make sure all my flavors are right. If we need more spice, I add a pinch more pepper flakes, or if it’s too much heat – I just add a tablespoon or two of water to cut it. At the very last minute, add your shrimp (it will cook fast, so keep an eye on it!) I also add the chopped basil at this time and let it cook for just a minute. We tossed ours with whole grain angel hair, but you could use any type of pasta! Or if you’re not into pasta (if you’re not, we’re not friends anymore! :P), this would be delicious over rice or quinoa as well! What is your favorite pasta dish?

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Wisconsin wife and mama to Dane (4) and expecting baby girl in May. Navigating life post-cancer. Lover of food, red wine and laughs. Forever grateful for my wonderful life.

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