Tested till perfect Garlic Shrimp Pasta Toss
Garlic Shrimp Pasta Toss
Photography by Jodi Pudge

Garlic Shrimp Pasta Toss

If you prefer, use some of the pasta cooking liquid instead of the wine. Keep pantry staples, such as anchovy fillets and pasta, on hand for a quick impromptu meal. Don't forget the frozen staples, too, such as peas and shrimp.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2011

Recipe4 out of 5 based on 30 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 12 oz 12ozspaghetti
  • 3 tbsp 3tbspolive oil
  • 2 cups 2cupscherry tomatocherry tomatoes, halved
  • 3 3anchovy filletanchovy fillets, chopped
  • 3 3cloves garlic, chopped
  • 3 3fresh thyme sprigfresh thyme sprigs
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsphot pepper flakes
  • 1 lb 1lbthawed peeled deveined large shrimp
  • 1/3 cup 1/3cupwhite wine
  • 3 tbsp 3tbspchopped fresh parsley
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In large saucepan of boiling salted water, cook pasta according to package directions. Drain and return to saucepan, reserving 1/2 cup of the cooking liquid.

Meanwhile, in large skillet, heat oil over medium heat; cook tomatoes, anchovies, garlic, thyme, salt and hot pepper flakes, stirring occasionally, until softened, 3 to 5 minutes.

Stir in shrimp and wine; cook over medium-high heat until shrimp are pink, about 5 minutes. Sprinkle with parsley.

Add to pasta and toss to coat, adding reserved cooking liquid to moisten as needed.

Nutritional Information Per serving: about

cal 559 pro 36g total fat 14g sat. fat 2g
carb 69g fibre 5g chol 175mg sodium 652mg
potassium 517mg

% RDI:

calcium 9 iron 47 vit A 14 vit C 25
folate 88
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