A quick weeknight pasta built on pre-cooked shrimp and its bold cocktail sauce. The horseradish and spices give the dish backbone while the shrimp cook in no time. Toss it all together and dinner is ready in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 490 calories a serving, 34 g protein, 69 g carbohydrate, 10 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to boil and add 6 oz pasta. Cook until tender, stirring once halfway through, then drain into a bowl and set aside.12 min
2. While the pasta cooks, warm 1 tablespoon oil in a wide pan over medium heat. Mince 1 garlic clove into the pan and cook until it turns light gold, about 30 seconds.
3. Add 3/4 cup cocktail sauce to the pan with the garlic and stir to warm through, about 1 minute.1 min
4. Add the cooked shrimp and drained pasta to the sauce and toss to coat everything. Season with salt and pepper to taste and squeeze half a lemon over the top.

Note Swap 8 oz cooked shrimp for canned chickpeas if needed. Leftovers keep two days in the fridge and warm gently on the stovetop. Serve with the lemon wedge on the side and a simple green salad alongside.