I just nailed a Shrimp And Tomato Pasta that somehow makes spaghetti feel like a million bucks without trying too hard.

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I adore this Tomato Basil Shrimp Pasta because it hits every craving I have after a long day. I love Shrimp Pasta With Tomatoes that’s bright, saucy, and a little spicy, with fresh basil shredding through every bite.

I’m obsessed with the way the shrimp peeled and deveined snap against al dente spaghetti and how diced tomatoes undrained make the sauce feel loose and honest. But it’s not fussy.

Just garlic and olive oil and a handful of basil doing the work. You want Shrimp And Tomato Pasta.

No fake nonsense, just bold flavor. Believe me seriously.

Ingredients

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Basically the carbs that soak up the saucy goodness, comforting and filling.
Protein punch, slightly sweet, quick-cooking and kind of indulgent.
Juicy acidity, chunky bits that keep the sauce lively and fresh.
Helps sauté and adds a fruity, smooth base to the pan.
Gives richness and a silky finish that makes it feel decadent.
Punchy aroma, tiny hits of garlicky warmth in every bite.
Sweet backbone once softened, adds real depth and balance.
Plus a bright, tangy note if you want that extra zip.
Fresh zip that cuts through the butter and cheese.
Herbal mix that ties the Italian vibes together nicely.
A little heat that wakes up the whole plate.
Makes everything pop, essential for balanced flavor.
Warm spice bite and subtle heat throughout the dish.
Nutty, salty melt-in-your-mouth umami that rounds it out.
Fresh, peppery herb that smells like summer and lifts the sauce.
Fresh green finish, brightens the look and taste, optional but nice.

Ingredient Quantities

12 oz spaghetti

1 lb shrimp peeled and deveined

14.5 oz can diced tomatoes undrained

2 tbsp olive oil

2 tbsp butter

3 cloves garlic minced

1 small onion finely chopped

1/4 cup dry white wine optional

1 tbsp fresh lemon juice

1 tsp Italian seasoning

1/4 tsp red pepper flakes or to taste

1 tsp salt plus more to taste

1/2 tsp freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

1/2 cup fresh basil leaves roughly chopped

Fresh parsley chopped for garnish optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz spaghetti according to package directions until al dente; reserve about 1 cup pasta water, then drain the pasta.

2. Pat 1 lb shrimp dry and season with 1 tsp salt and 1/2 tsp freshly ground black pepper.

3. In a large skillet heat 2 tbsp olive oil and 2 tbsp butter over medium heat until butter melts and foams.

4. Add 1 small finely chopped onion and cook until translucent about 3 to 4 minutes, then stir in 3 cloves minced garlic and cook 30 seconds until fragrant.

5. Pour in a 1
4.5 oz can diced tomatoes undrained and 1/4 cup dry white wine if using; add 1 tbsp fresh lemon juice, 1 tsp Italian seasoning and 1/4 tsp red pepper flakes; simmer uncovered for 5 to 7 minutes to slightly reduce and concentrate flavors.

6. Taste the sauce and adjust seasoning with more salt if needed; turn the heat to medium-high and add the seasoned shrimp in a single layer, cooking about 1 to 2 minutes per side until shrimp turn pink and opaque.

7. Reduce heat to low, stir in 1/2 cup freshly grated Parmesan cheese and about 1/4 to 1/2 cup reserved pasta water to create a silky sauce; add 1/2 cup roughly chopped fresh basil and toss to combine.

8. Add the drained spaghetti to the skillet and gently toss everything together, adding more reserved pasta water a little at a time if the sauce seems dry until you reach desired consistency.

9. Finish with a pat of butter if you like, sprinkle with chopped fresh parsley for garnish if using, serve immediately and enjoy.

Equipment Needed

1. Large pot for boiling pasta
2. Colander to drain spaghetti
3. Large skillet (preferably nonstick or stainless)
4. Chef knife and cutting board for onion, garlic and herbs
5. Measuring cups and spoons
6. Tongs or pasta fork to toss and serve
7. Wooden spoon or heatproof spatula for stirring
8. Box grater for Parmesan
9. Small bowl or cup to hold reserved pasta water and lemon juice

FAQ

Q: Can I use frozen shrimp instead of fresh?

A: Yes, you can, just thaw them completely and pat dry before cooking. If they're still wet they wont sear right and you might end up steaming them instead. Frozen shrimp often release extra water so be gentle when adding them to the pan.

Q: What can I substitute for white wine?

A: Use low sodium chicken or vegetable broth, or a splash of extra lemon juice with a little water. The wine adds acidity and depth but broth or lemon will keep the sauce bright, just taste and adjust salt as needed.

Q: How do I avoid overcooking the shrimp?

A: Cook shrimp only until they turn pink and curl into a loose C, about 2 to 3 minutes per side depending on size. If they curl tight into an O they're overcooked. Pull them out a bit early since they'll keep cooking in the hot sauce.

Q: Can I make this ahead and reheat it later?

A: You can, but shrimp gets rubbery if reheated too long. Store pasta and shrimp separately if possible, reheat sauce with pasta on low heat then add shrimp at the end just to warm through for 1 to 2 minutes.

Q: The sauce is too thin, how do I thicken it?

A: Simmer it uncovered until it reduces, that concentrates flavor and thickens naturally. You can also stir in a little grated Parmesan to help body it up, or mash a few tomatoes against the pan to release more pulp.

Q: Any tips to boost flavor without more salt?

A: Add extra lemon juice, more fresh basil, a splash of the pasta cooking water for starchy body, or a pinch more red pepper flakes for depth. Umami boosters like a bit more Parmesan or a teaspoon of tomato paste help too, just don’t go overboard.

Tomato Basil Shrimp Pasta Recipe Substitutions and Variations

12 oz spaghetti: try linguine, fettuccine, or even zoodles (spiralized zucchini) for a low carb swap — same cook time usually, but zoodles cook way faster so watch them.
1 lb shrimp peeled and deveined: swap with scallops, boneless chicken breast cut into bite sized pieces, or firm tofu for a vegetarian option.
14.5 oz can diced tomatoes undrained: use 1 1/2 cups crushed tomatoes, 2 cups chopped fresh tomatoes, or a 15 oz can of tomato sauce if you prefer a smoother sauce.
1/4 cup dry white wine (optional): replace with low sodium chicken or vegetable broth, extra lemon juice with a splash of white wine vinegar, or dry vermouth if you have it.

Pro Tips

1) Dry your shrimp really well and don’t crowd the pan. If they’re wet they’ll steam and get rubbery. Cook them fast in a single layer so they sear, flip once and pull them off when just opaque — they keep cooking in the sauce.

2) Save that pasta water and add it little by little. The starchy water is gold for making the sauce silky, but too much at once will make it thin. Start with a few tablespoons, toss, then add more until it clings to the spaghetti.

3) Grate the Parmesan fresh and stir it in off the high heat. Pre-grated cheese has anti caking stuff that can make the sauce grainy, and melting cheese on super high heat can break the emulsion. Turn the heat down, add cheese, then stir in pasta water for a creamy finish.

4) Brightness and balance matter. If the canned tomatoes are flat, let them simmer longer to concentrate, or splash a little more lemon or wine at the end to lift the flavors. Add basil at the very end so it keeps its color and aroma.

Tomato Basil Shrimp Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just nailed a Shrimp And Tomato Pasta that somehow makes spaghetti feel like a million bucks without trying too hard.

Servings

servings

Calories

600

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander to drain spaghetti
3. Large skillet (preferably nonstick or stainless)
4. Chef knife and cutting board for onion, garlic and herbs
5. Measuring cups and spoons
6. Tongs or pasta fork to toss and serve
7. Wooden spoon or heatproof spatula for stirring
8. Box grater for Parmesan
9. Small bowl or cup to hold reserved pasta water and lemon juice

Ingredients

12 oz spaghetti
1 lb shrimp peeled and deveined
14.5 oz can diced tomatoes undrained
2 tbsp olive oil
2 tbsp butter
3 cloves garlic minced
1 small onion finely chopped
1/4 cup dry white wine optional
1 tbsp fresh lemon juice
1 tsp Italian seasoning
1/4 tsp red pepper flakes or to taste
1 tsp salt plus more to taste
1/2 tsp freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1/2 cup fresh basil leaves roughly chopped
Fresh parsley chopped for garnish optional

Directions

Bring a large pot of salted water to a boil and cook 12 oz spaghetti according to package directions until al dente; reserve about 1 cup pasta water, then drain the pasta.
Pat 1 lb shrimp dry and season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
In a large skillet heat 2 tbsp olive oil and 2 tbsp butter over medium heat until butter melts and foams.
Add 1 small finely chopped onion and cook until translucent about 3 to 4 minutes, then stir in 3 cloves minced garlic and cook 30 seconds until fragrant.
Pour in a 1
5 oz can diced tomatoes undrained and 1/4 cup dry white wine if using; add 1 tbsp fresh lemon juice, 1 tsp Italian seasoning and 1/4 tsp red pepper flakes; simmer uncovered for 5 to 7 minutes to slightly reduce and concentrate flavors.
Taste the sauce and adjust seasoning with more salt if needed; turn the heat to medium-high and add the seasoned shrimp in a single layer, cooking about 1 to 2 minutes per side until shrimp turn pink and opaque.
Reduce heat to low, stir in 1/2 cup freshly grated Parmesan cheese and about 1/4 to 1/2 cup reserved pasta water to create a silky sauce; add 1/2 cup roughly chopped fresh basil and toss to combine.
Add the drained spaghetti to the skillet and gently toss everything together, adding more reserved pasta water a little at a time if the sauce seems dry until you reach desired consistency.
Finish with a pat of butter if you like, sprinkle with chopped fresh parsley for garnish if using, serve immediately and enjoy.

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.