Bruschetta Shrimp Pasta

In my King Crab blog post, I listed the recipe for making bruschetta. If you have leftovers from that, or even if not, you can make this easy pasta dish that isn’t as heavy as some pastas are. Flavorful and beautiful to serve!

Bruschetta Shrimp Pasta Recipe

Ingredients (Serves 4)

1 lb. raw shrimp (deveined and tails removed)
6 Roma tomatoes (coarsely chopped)
4 Tbsp. fresh chopped basil
4 cloves crushed garlic
2 Tbsp. olive oil
Salt & pepper to taste
1/2 tsp. red pepper flakes
1 tsp. garlic salt
4 Tbsp. salted butter
1/2 lemon (juiced)
1/3 c. milk
1/2 c. grated parmesan cheese
3 c. cooked pasta (like fettuccini shown)
2 Tbsp. fresh chopped parsley

Directions

Step 1: Mix chopped tomatoes, basil, crushed garlic, 2 Tbsp. olive oil, salt and pepper together.

Step 2: Refrigerate for 1 hour to allow flavors to infuse.

Step 3: Heat pot of water to boiling and boil pasta according to directions and set aside.

Step 4: Heat large sauté pan to medium high and add tomato mixture, red pepper flakes, butter, lemon and raw shrimp. Simmer until shrimp is no longer pink.

Step 5: Add milk, grated parmesan cheese and garlic salt and stir. Simmer until thickened. Add cooked pasta and toss.

Step 6: Sprinkle with parsley and additional grated parmesan (optional) and serve.