Lemon Shrimp and Tomato Spaghetti
Cook: 15 minutes
Makes: 4-6 servings
340 g pkg. spaghetti
2 tbsps. Lemon Olive Oil
4 cloves garlic, minced
1 tsp. dried oregano
¼ tsp. hot pepper flakes
450 g jumbo shrimp (21-25 count) peeled and deveined (tail on)
half red onion, finely diced
3 cups cherry tomatoes, halved
1/3 cup fresh parsley
In large saucepan of boiling water, cook spaghetti according to package instructions. Reserve ½ of the cooking liquid, drain. Set aside.
In the same pan, heat Lemon Olive Oil over medium heat. Cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion. Cook, stirring until shrimp begin to turn pink, about 1 minute.
Add tomatoes and cook, stirring occasionally, until tomatoes begin to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid. Cook for 1 minute to heat all ingredients together.
Serve with fresh lemon slices.