Ingredients
• 8 oz penne pasta (or chickpea pasta for +10g protein; zucchini noodles for low-carb)
• 1 lb large shrimp, peeled & deveined (tails on or off)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• ½ tsp red pepper flakes (optional, for gentle heat)
• ½ cup dry white wine (or low-sodium broth)
• 1 (14.5 oz) can diced tomatoes, drained (or 1½ cups fresh)
• 2 tbsp tomato paste
• ¼ cup fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt & black pepper to taste
• Optional: ¼ cup grated Parmesan or vegan Parm
Instructions
- Cook pasta to al dente; reserve ½ cup pasta water. Drain.
- Pat shrimp dry; season with salt and pepper.
- In a large skillet, heat olive oil over medium-high. Sear shrimp 1–2 mins per side until pink and opaque. Remove and set aside.
- In same skillet, add garlic and red pepper flakes; sauté 1 min—don’t brown!
- Stir in tomato paste; cook 1 min. Pour in wine; simmer 2 mins until reduced by half.
- Add diced tomatoes; simmer 3–4 mins until slightly thickened.
- Reduce heat to low. Stir in cooked pasta, shrimp, basil, parsley, and lemon juice. Toss to coat. If too dry, add reserved pasta water 1 tbsp at a time.
- Serve immediately, topped with Parmesan if desired.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 12 mins, Total Time: 22 mins, Servings: 4
Calories: 440, Net Carbs: 42g, Fats: 14g, Protein: 32g
✅ Keto-friendly with zucchini noodles — net carbs drop to ~9g/serving.