Garlic Shrimp and Tomato Pasta
Juicy shrimp tossed with dairy-free pasta in a vibrant tomato and garlic sauce with bell pepper and herbs. A quick and satisfying weeknight dinner.
Ingredients
- Dry pasta (dairy-free)160 g
- Canned crushed tomatoes400 g
- Bell pepper100 g
- Garlic10 g
- Bell pepper100 g
- Dried herbs (oregano and basil)5 g
- Olive oil20 ml
- Salt3 g
- Black pepper2 g
- Shrimp (peeled and deveined)300 g
Instructions
- 1Step 1
Cook dairy-free pasta according to package directions. Reserve about 100ml of pasta water before draining.
- 2Step 2
While pasta cooks, pat shrimp dry with paper towels.
- 3Step 3
Heat olive oil in a large skillet over medium-high heat.
- 4Step 4
Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
- 5Step 5
Add chopped bell pepper and minced garlic to the same skillet. Cook for 3-4 minutes until bell pepper is slightly tender and garlic is fragrant.
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