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“Fantastically different dish. Delightful in summer but yummy anytime! This is excellent jazzed up with a splash of your favorite flavored liqueur (try pernod, annisette, amaretto, hazlenut or go fruity with chambord, grand marnier etc..) or even a splash of some good white wine!”

Ingredients Nutrition


  1. NOTE: PLEASE READ THIS TIP FIRST: I make this even easier by chopping the mint and parsley together on a cutting board. The measurements for the mint and parsley are approximate. I don't measure I just use what looks to me like the amounts I have listed. I am always VERY close when I measure that way. Please use what looks right to you, using these measurements as a guide.
  2. Cook pasta according to package directions. Drain and toss with the mint, parsley, extra virgin olive oil and salt and pepper. Add tomatoes and keep warm.
  3. Heat extra virgin olive oil in a skillet and add shrimp. Cook for 3 minutes stirring often ~ OR GRILL~ just follow same guidelines and grill over a hot grill until shrimp are pink. They cook fast! Do not overcook!
  4. Add garlic and cook 1 more minute.
  5. Toss shrimp with prepared pasta and serve with fresh cracked black pepper. Also great garnished with some freshly grated parmesan cheese.
  6. Don't forget to imbibe in the remaining alcohol if you are adding it to this dish!

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