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Garlic Shrimp & Fresh Tomato Spaghetti


Bowl of spaghetti and shrimp topped with parmesan and parsley.

The Benefits

Shrimp: This little crustacean may help support heart health, reduce the risk of cognitive decline and promote the function of the thyroid.

Vitamin B12 - Magnesium - Selenium - Phosphorus - Omega-3 Fatty Acids

Tomato: This juicy gem that comes in many colors may help fight inflammation, boost your immune system and reduce your risk of heart disease and cancer.

Vitamin A, C & K - Folate - Fiber - Potassium

Shallot: This small purple gem related to the onion may help manage blood sugar levels, boost digestion, increase circulation, and promote heart and bone health.

Antioxidants - Vitamin A, B & C - Fiber - Iron - Potassium - Magnesium - Phosphorus

Lemon: This bright yellow citrus fruit may support heart health, weight control, and digestive health.

High in Vitamin C - Fiber - Citric Acid - Iron

Garlic: This delicious addition to any dish has antibiotic properties which may boost immunity, and prevent the onset of dementia.

Manganese - Vitamins B6 & C - Selenium


The Recipe

Ingredients

1 pound shrimp, peeled and deveined

3 tbsp olive oil

5 cloves garlic, minced

2 lemons, juiced & a little reserved for the last step

salt & pepper

2 tbsp butter

1 medium shallot, finely diced

2 tsp red pepper flakes optional

3 tbsp tomato paste

1/4 cup white wine

12 oz cherry tomatos, halved

bunch of parsley, finely chopped


Instructions

1) Prepare the shrimp: In a sealable container, marinate the shrimp in olive oil, garlic, lemon, a nice pinch of salt and pepper. Store in fridge for at least 30 minutes before cooking.

2) Cook the shrimp: Melt butter in a large skillet over medium-high heat, add shrimp and cook. Allow to cook for 2-4 minutes each side or until fully cooked and pink. Carefully remove shrimp and set aside.

Hint: The garlic and juices will be used for flavoring of the sauce.

3) Create the flavorful sauce: In the same skillet that the shrimp were cooked in, add shallot. Sauté for 3-5 minutes until the shallot is fragrant and translucent. If adding red pepper flakes, this would be the time to do so. Clear a spot in the middle of the pan and add tomato paste. Allow to cook untouched for 3-4 minutes. Add a healthy splash of white wine to deglaze the pan. Next, add cherry tomatoes into the pan and simmer for 20-30 minutes or until the tomatoes are soft and liquid has been released. While the sauce simmers, prepare the spaghetti per packaging instruction. Reserve 1/2 cup of pasta water.

4) Combine it all and enjoy! Add the cooked spaghetti and shrimp back into the skillet with the simmering sauce. Mix to evenly coat the spaghetti. Slowly pour in reserved pasta water until the spaghetti is creamy. Add salt and pepper to taste. Sprinkle parsley over top and squeeze fresh lemon juice.

Tip: You may not need to use all the pasta water.


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