I love me some pasta, but I’m not a fan of red sauce. But I am a fan of dinner on the table in 30 minutes or less. So here’s a quick summer pasta that was a hit for my whole family. I made it with shrimp, but you could really use any protein in the same way.

Ingredients:

Extra virgin olive oil
Juice from one lemon
4 cloves garlic, smashed
1/2 lb raw deveined shrimp
Salt and pepper
2 cups chicken or vegetable stock
1 pint cherry tomatoes, halved
1 box pasta (I used rotini)
1/2 cup grated Parmesan
6-8 basil leaves, sliced thin

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Directions:

Boil a pot of salted water for the pasta.

Coat a skillet pan with olive oil, heat to medium-high and add the garlic and shrimp. Add the lemon juice, salt and pepper to taste, and cook until the shrimp turns pink and the garlic is soft. Remove the shrimp and garlic with a slotted spoon and set aside. Add the cherry tomatoes and the stock and simmer until tomatoes start to wilt.

While the tomatoes are cooking, add the pasta to the boiling water. Once the water comes to a rolling boil again, wait one minute and then move the pasta to the skillet with a slotted spoon. Add half a cup of the pasta water to the skillet and cook until the sauce is reduced and the pasta is coated. Remove the skillet from heat. Toss in the set aside shrimp and garlic, and the Parmesan, basil and a generous drizzle of olive oil.

Serve and enjoy!