Imagine a pasta dish that transports you straight to the vibrant streets of Tunisia with just one bite! This Shrimp and Harissa Pasta is not your ordinary weeknight meal - it's a flavor explosion that combines succulent shrimp, fiery harissa paste, and juicy cherry tomatoes in a quick 25-minute culinary adventure. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to tantalize your taste buds and turn an ordinary evening into an extraordinary dining experience.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Tunisian
Serves: 4 servings
Ingredients
- 8 ounces pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons harissa paste
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 8 ounces of pasta, 1 pound of peeled and deveined shrimp, 2 tablespoons of harissa paste, 1 cup of halved cherry tomatoes, 2 tablespoons of olive oil, 2 cloves of minced garlic, salt and pepper to taste, and fresh basil for garnish.
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the shrimp to the skillet and season with salt and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the halved cherry tomatoes and cook for about 3-4 minutes until they start to soften. Stir occasionally to ensure even cooking.
- Once the tomatoes have softened, add the harissa paste to the skillet and mix well to combine. Let it cook for an additional 1-2 minutes to allow the flavors to meld.
- Return the cooked shrimp to the skillet and toss to coat them in the harissa and tomato mixture. Cook for another minute to heat through.
- When the pasta is done cooking, reserve about ½ cup of pasta water, then drain the pasta. Add the drained pasta to the skillet with the shrimp and harissa mixture.
- Gently toss everything together, adding a bit of the reserved pasta water if needed to create a light sauce that coats the pasta.
- Remove from heat and taste for seasoning, adjusting with more salt and pepper if necessary.
- Serve the shrimp and harissa pasta hot, garnished with fresh basil leaves for a burst of flavor and color.
Tips
- Choose Fresh Shrimp: For the best flavor and texture, select fresh, high-quality shrimp and remove the shells and veins completely before cooking.
- Don't Overcook the Shrimp: Shrimp cook quickly and can become rubbery if overdone. Remove them from the heat as soon as they turn pink and opaque.
- Harissa Intensity: Harissa pastes can vary in spiciness. Start with less and add more to taste, especially if you're sensitive to heat.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy water helps create a silky sauce that clings perfectly to the pasta.
- Fresh Basil is Key: Add fresh basil just before serving to maintain its bright flavor and aromatic qualities.
- Customize Your Spice: For a milder version, mix the harissa with a bit of Greek yogurt to temper the heat.
- Make It Your Own: Feel free to add additional vegetables like spinach or zucchini for extra nutrition and flavor.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 30g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 220mg
