Shrimp pasta with ginger and chili
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Ingredients
12 ounces (340g) pasta of your choice
1 pound (450g) shrimp, peeled and deveined
2 tablespoons olive oil
1 onion, finely chopped
3 cloves of garlic, minced
1-inch piece of fresh ginger, peeled and grated
1/2 teaspoon ground turmeric
1/2 teaspoon chili flakes (adjust to taste)
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Lemon wedges for serving
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes soft and translucent.
- Add the minced garlic, grated ginger, ground turmeric, and chili flakes to the skillet. Stir well to combine and cook for about 1 minute until the spices become fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
- Stir in the cherry tomatoes and cook for an additional 2 minutes until they start to soften.
- Season the shrimp mixture with salt and pepper to taste. Adjust the amount of chili flakes if you prefer a spicier or milder flavor.
- Add the cooked pasta to the skillet and toss it with the shrimp mixture, ensuring that the pasta is evenly coated with the flavors. Cook for 1-2 minutes to heat the pasta through.
- Remove the skillet from the heat and sprinkle fresh parsley over the pasta. Give it a final toss.
- Serve the shrimp pasta hot, garnished with lemon wedges for squeezing fresh lemon juice over each serving.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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