Easy Tomato Shrimp Pasta

If you are looking for a simple but delicious week night that is ready in 30 minutes or less then look no further. This easy peasy lemon squeezy pasta is not just one that will impress your family, but it also packs a punch for protein, fiber, and gorgeous antioxidants. Pop it into your meal plan for next week and let us know what you think!

INGREDIENTS

• 1 package chickpea fusilli pasta (or pasta of choice)

• 1-2 cups reserve pasta water

• 4 cloves garlic, crushed

• 4 large on the vine tomatoes, diced

• 2 large shallots, diced

• 1 sweet bell pepper, diced

• 1 tsp dried chili flakes (or to spice preference)

• 1 Tbsp dried oregano

• 5 sun-dried tomatoes soaked in oil, diced

• 1 Tbsp oil from sun-dried tomatoes

• S&P to taste

• 340 g raw peeled and deveined shrimp, rinsed & thawed

INSTRUCTIONS:

Bring a medium pot of water to a boil and cook pasta noodles until el denté, about 12 minutes or as per package directions.

Reserve ~ 1-2 cup pasta water for later.

Heat a large sauce pan over medium to medium high heat.

Add oil & sun-dried tomatoes to pan until fragrant. About 1 minute.

Add shallots and cook until slightly softened. About 1 minute.

Add garlic and stir cooking about 1 minute.

Add bell pepper and cook until warmed and starting to soften. About 1 minute.

Add tomatoes and stir until all is well combine. Cover and simmer until tomatoes cook down. About 12 minutes.

Add 1 cup of pasta water to simmering tomatoes and stir. Cover and continue to simmer over medium heat for another 5 minutes, stirring every few minutes.

Add shrimp to pan. Stir to coat with sauce. Turn heat down to low and cook shrimp until pink and cooked through but still tender. About 3 minutes depending on the size of your shrimp.

Add cooked pasta noodles to pan with sauce and shrimp and stir until well combined.

Optional: Garnish with fresh basil, parmesan cheese, and pepper.

Enjoy!