I recently made a delightful Garlic Shrimp Pasta using tender shrimp and linguine, enriched with olive oil, garlic, and a bold Chianti tomato sauce. The mix of red pepper flakes, onion, tomato paste, and fresh basil creates an irresistible balance of flavors that has quickly become a personal favorite.

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I discovered this Garlic Shrimp Pasta in Red Wine Tomato Sauce recipe one day and it was one of those moments where I realized how simple ingredients can create a dish that seems really fancy. I started with 1 lb of big shrimp and tossed them with 8 oz linguine after cooking them in olive oil with 6 minced garlic cloves and one chopped yellow onion.

Once the onion softened, I spiked it up with a bit of red pepper flakes before pouring in a cup of Chianti wine, canned tomatoes, and some tomato paste. I let it all simmer until it became a rich, zesty sauce and then seasoned it with salt and pepper.

Finally, I finished the dish by throwing in fresh basil leaves. It reminded me a bit of those classic recipes like garlic shrimp pasta or even shrimp tomato spinach pasta in garlic butter sauce that you sometimes see in food blogs.

Enjoy making it as much as I did!

Why I Like this Recipe

I love this recipe because it gives me a fancy feel without being overly complicated to make. First off, I really dig the Chianti wine in the sauce – it makes the whole dish taste like something you’d get at a nice restaurant, even though I’m cooking it at home. Also, the combination of garlic, red pepper flakes, and fresh basil really hits the spot, making every bite exciting and flavorful. Plus, it’s super quick to prepare and doesn’t keep me in the kitchen for hours which is a huge bonus on busy days. Finally, the shrimp always comes out perfectly tender, and when mixed with the linguine and bold tomato sauce, it just feels like a treat that I look forward to every time I make it.

Ingredients

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Shrimp: Packed with protein and low fat, they bring a meaty, briny punch.
Linguine pasta: Offers loaded carbohydrates that give you energy and filling comfort.
Olive oil: Healthy fats that add a smooth, rich, sometimes fruity flavor.
Garlic: Boosts flavor with its kick and is known for natural antioxidants.
Yellow onion: Adds mild sweetness, crunch, and a good dose of fiber.
Chianti wine: Brings tangy acidity and deep, bold notes to the sauce.
Diced tomatoes: Sweet and zesty, full of vitamins and classic Italian taste.
Tomato paste: Intensifies the sauce with concentrated, rich tomato depth.

Ingredient Quantities

1 lb large shrimp (peeled and deveined)

8 oz linguine pasta

3 tbsp olive oil

6 garlic cloves, minced

1 small yellow onion, chopped

1/2 tsp red pepper flakes

1 cup Chianti wine

1 can (14.5 oz) diced tomatoes

2 tbsp tomato paste

Salt and pepper to taste

Fresh basil leaves, roughly chopped

How to Make this

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1. Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and keep about a cup of pasta water in case you need to thin the sauce.

2. Season your shrimp with salt and pepper.

3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped yellow onion and red pepper flakes. Cook until the onion is soft and start to look a little translucent.

4. Put the shrimp into the skillet and cook for about 1-2 minutes on each side until they turn pink. Remove the shrimp from the pan and set them aside.

5. Pour the Chianti wine into the same pan and bring it to a simmer for about 2 minutes, stirring to scrape up any bits stuck on the bottom.

6. Stir in the diced tomatoes and tomato paste, letting the mixture simmer for another 4-5 minutes.

7. Return the shrimp to the skillet and let everything cook together for an extra minute so the flavors blend.

8. Add the cooked pasta to the skillet along with a splash of the reserved pasta water if the sauce looks too thick. Stir well to coat the pasta.

9. Mix in the roughly chopped basil leaves and check the seasoning with additional salt and pepper if needed.

10. Serve your Garlic Shrimp Pasta hot and enjoy a fancy dish that came together so easy!

Equipment Needed

1. A large pot for boiling the pasta in salted water
2. A colander to drain the linguine and strain the pasta water
3. A measuring cup to save about a cup of pasta water if needed
4. A large skillet to cook the garlic, onions, shrimp, and combine the sauce
5. A wooden spoon or spatula to stir the ingredients in the skillet
6. A cutting board for chopping the garlic, yellow onion, and basil
7. A sharp knife to prep the garlic, onion, and basil
8. Measuring spoons for red pepper flakes, olive oil, and tomato paste
9. A can opener for the diced tomatoes
10. Plates or bowls for serving your dish when it’s ready

FAQ

Q: Can I use a different type of pasta other than linguine?

A: Yup, you can swap it with spaghetti or fettuccine, but linguine holds the sauce really well so its recommended.

Q: What if I don't like too much spice?

A: No worries, you can always reduce the red pepper flakes if you prefer a milder flavor.

Q: How do I know when the shrimp is cooked?

A: Shrimp cook super fast, so as soon as they turn pink and curl up, it's time to take them off the heat to avoid becoming rubbery.

Q: Is Chianti the only wine I can use for the sauce?

A: Not at all, any dry red wine works for the sauce; just pick one you enjoy since it adds depth to the flavor.

Q: Can I make this dish ahead of time?

A: You can prepare most parts ahead, but for best taste, cook the shrimp and pasta fresh to keep the texture and flavor on point.

Garlic Shrimp Pasta In Red Wine Tomato Sauce Recipe Substitutions and Variations

If you can’t get large shrimp, you might use scallops or even bite-sized chicken instead
If linguine isn’t available, regular spaghetti or fettuccine can work pretty well
Instead of Chianti wine, you could use another dry red wine or beef broth with a little lemon juice
If you’re out of fresh basil, dried basil or even some spinach leaves might do in a pinch

Pro Tips

1. Try not to overcook the shrimp because they get super rubbery real quick. Keep an eye on them since they only need a minute or two on each side.
2. Always hold onto a cup of your pasta water before draining it. This watery gold can help you loosen up the sauce if it gets too thick, so don’t just toss it!
3. When you add the wine to the pan, let it simmer enough to pick up all those tasty bits stuck to the bottom. It really boosts the flavor of the sauce.
4. Stir in the tomatoes and paste slowly and let them cook a little longer. It might seem extra, but letting those flavors meld gives the dish a richer taste.

Garlic Shrimp Pasta In Red Wine Tomato Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. A large pot for boiling the pasta in salted water
2. A colander to drain the linguine and strain the pasta water
3. A measuring cup to save about a cup of pasta water if needed
4. A large skillet to cook the garlic, onions, shrimp, and combine the sauce
5. A wooden spoon or spatula to stir the ingredients in the skillet
6. A cutting board for chopping the garlic, yellow onion, and basil
7. A sharp knife to prep the garlic, onion, and basil
8. Measuring spoons for red pepper flakes, olive oil, and tomato paste
9. A can opener for the diced tomatoes
10. Plates or bowls for serving your dish when it’s ready

Ingredients

1 lb large shrimp (peeled and deveined)
8 oz linguine pasta
3 tbsp olive oil
6 garlic cloves, minced
1 small yellow onion, chopped
1/2 tsp red pepper flakes
1 cup Chianti wine
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
Salt and pepper to taste
Fresh basil leaves, roughly chopped

Directions

Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and keep about a cup of pasta water in case you need to thin the sauce.
Season your shrimp with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped yellow onion and red pepper flakes. Cook until the onion is soft and start to look a little translucent.
Put the shrimp into the skillet and cook for about 1-2 minutes on each side until they turn pink. Remove the shrimp from the pan and set them aside.
Pour the Chianti wine into the same pan and bring it to a simmer for about 2 minutes, stirring to scrape up any bits stuck on the bottom.
Stir in the diced tomatoes and tomato paste, letting the mixture simmer for another 4-5 minutes.
Return the shrimp to the skillet and let everything cook together for an extra minute so the flavors blend.
Add the cooked pasta to the skillet along with a splash of the reserved pasta water if the sauce looks too thick. Stir well to coat the pasta.
Mix in the roughly chopped basil leaves and check the seasoning with additional salt and pepper if needed.
Serve your Garlic Shrimp Pasta hot and enjoy a fancy dish that came together so easy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.