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Amber Valletta's Shrimp with Spaghetti

Amber Valletta's Shrimp with Spaghetti


  • 1 pound jumbo shrimp (about 16 to 20), cleaned and deveined
  • 1/2 pound parpadelle or spaghetti
  • 1 pint cherry tomatoes, halved
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 - 6 cloves of garlic chopped
  • 1/8 teaspoon cayenne pepper
  • 4 tablespoons freshly grated Parmesan cheese


  1. Put a large pot of water on to boil for the spaghetti. Once water boils, add pasta and cook according to package directions.
  2. Meanwhile heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Add shrimp and garlic and stir-fry for about 4 minutes until the shrimp is barely pink.
  3. Add tomatoes to the skillet and cook until they break down, about 7-10 minutes. Season with salt and pepper.
  4. Toss shrimp mixture together with cooked pasta in a medium bowl. Divide on to four dinner plates or large bowls and top each serving with a tablespoon of Parmesan cheese.
  5. One serving = 4 to 5 shrimp + 1 1/2 cup pasta with tomatoes


  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

Per serving: 402 kcal cal., 8 g fat (2 g sat. fat), 48 g carb., 3 g fiber, 4 g sugar, 33 g pro., 141 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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