Spaghetti with Shrimp, Cherry Tomatoes, Serrano and Basil

Image of Yasmin Fahr
Rated 4.5 based on 7 customer reviews

Directions

Mealthy Tip

Wear plastic gloves when handling the serrano pepper to avoid accidentally hurting your eyes or face.

Add extra serrano pepper at the end if you’re looking for a bigger kick.

Nutrition Facts

Per Serving: 568 calories; 25g fat; 46.6g carbohydrates; 34g protein; 262mg cholesterol; 1304mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 568 Calories from Fat 226
% Daily Value*
Total Fat 25g 39%
Saturated Fat 8g 41%
Trans Fat 0.3g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 12.6g
Cholesterol 262mg 87%
Sodium 1304mg 54%
Total Carbohydrate 46.6g 16%
Dietary Fiber 4g 16%
Sugars 7.5g
Protein 34g
Vitamin A 41% Vitamin C 46%
Calcium 12% Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Bernardo  de la Vega

Bernardo de la Vega says:

I really really enjoyed this dish. I used rose and that gave the tomato a softer and more refined taste. I used half of a Serrano pepper (as it can be really spicy) but did not feel it was spicy enough so next time will use the full pepper.

Image of Aja A

Aja A says:

This pasta dish was perfect to prepare during these hot and summer days. The sauce was light and refreshing. Really enjoyed the slight bit of heat from the serrano pepper. I had some rose on hand and I was pleasantly surprised by the flavor since I have never cooked with it before. Will make this again!

Image of Tal Levitas

Tal Levitas says:

This dish was delicious! I have always wondered how restaurants got such simple light sauces on shrimp dishes and this one did exactly what I wanted it to. When I've tried to make similar sauces I've ended up with greasy over buttered sauces, but this one (maybe it's the pasta water?) was light and airy. The white wine I used also gave good flavor. One of the best things I've ever cooked. 5 stars all around.

Image of Queen  Foodie

Queen Foodie says:

Just excellent all the way around. I made mine with chicken instead of shrimp and topped it with Parmesan cheese. I've made it twice so far and will probably make it again this weekend as I keep pasta, shallots, garlic, tomatoes and wine on hand at all times 👌🏽

Image of Alyx Leigh

Alyx Leigh says:

I’ve been making a version of this for years that my little one never tires of. I also include sautéed portobello mushrooms and toss in fresh spinach before serving. It wilts down quickly with the heat. Top it off with fresh grated or shaved Parmesan. Please don’t ruin this dish with the kraft Parmesan powder stuff! Buy a chunk of Parmesan and grate your own. You’ll love it!

Image of chef chris

chef chris says:

This recipe was super easy to follow and make. I would grill the shrimp for added flavor but the sauteed version is perfectly fine. i would also add some sliced scallions at the end.

Image of Seth  Holmes

Seth Holmes says:

This recipe had potential. It coulda had class. It coulda been a contender. It coulda been something...instead it bummed me out. The overall recipe is great and I think it would make a very good pasta dish but the addition of the Serrano kind of ruins the flavor profile. I like spice so I thought the sound of Serrano was nice but here you are, eating this perfectly Italian pasta-it’s light, lemony, complex, slightly sweet-yet savory, and then...that bite...and you wonder..where did this Mexican food come from? Now I love Mexican food and I love Serranos but this is not the time or place for either. The spice is out of place and entirely changes the makeup of what would else-wise be a very good pasta. I’m sure I’ll make it again sans the pepper though.