Garlic Shrimp Spaghetti

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

10 oz spaghetti

10 oz cherry tomatoes (red and yellow, sliced in half)

1/3 cup black olives (sliced)

1/3 cup green olives (sliced)

1/4 cup red onion (chopped)

1 medium cucumber (sliced, OPTIONAL)

1 clove garlic (pressed or finely grated)

4 oz crumbled feta cheese

1 teaspoon Italian seasoning

2 tablespoons extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

salt and pepper (to taste)

chopped fresh parsley (for garnish)

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon Italian seasoning

1 teaspoon garlic powder

½ teaspoon red pepper flakes

¼ teaspoon salt (to taste)

1 ½ lb raw shrimp (large - about 15-20 count or 20-26 count per pound, peeled and deveined)

2 tablespoons olive oil (divided)

Instruções

Cook pasta

Bring a large pot of water to a boil. Cook spaghetti according to package instructions. Drain once the pasta is cooked. While the pasta is cooking, proceed with the rest of the recipe.

Prepare the veggies

In a large bowl, combine sliced cherry tomatoes, chopped red onion, sliced cucumber, crumbled feta cheese, olives, 1 garlic clove (pressed or finely grated), 2 tablespoons of olive oil, 3 tablespoons of freshly squeezed lemon juice, and Italian seasoning. Add salt and pepper to taste and mix thoroughly. Let the veggies marinate while the pasta is cooking and while you sear the shrimp. The tomatoes should release juices.

Sear the shrimp

Heat a large (12-inch), high-sided cast-iron skillet on medium heat for 3 or 4 minutes.

In a large bowl, combine the seasonings: smoked paprika, chili powder, Italian seasoning, garlic powder, red pepper flakes, and salt. Add shrimp and 1 tablespoon of olive oil and toss to combine, pressing the seasoning into the shrimp to ensure it adheres.

Increase the heat to medium-high and add 1 tablespoon of olive oil. It should run easily but not sizzle or burn.

Add shrimp without overcrowding (you might have to cook in 2 batches).

Cook shrimp on medium-high heat for about 1.5 or 2 minutes per side. Remove the skillet from heat.

Assembly

Add the veggie-feta-cheese mixture to the pot with drained, warm, cooked spaghetti. Toss to combine. Season with salt and pepper. Add more lemon juice if desired.

Distribute the pasta among 4 bowls (4 servings), and top each bowl with the pan-seared shrimp.

Garnish with chopped fresh parsley.

Informação Nutricional

• Calorias: 650 kcal
• Gordura Total: 27 g
• Gordura Saturada: 7 g
• Gordura Insaturada: 17 g
• Gordura Trans: 0.01 g
• Colesterol: 240 mg
• Sódio: 1810 mg
• Carboidratos Totais: 64 g
• Fibra Alimentar: 5 g
• Açúcares Totais: 5 g
• Proteína: 38 g