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This tomato shrimp pasta recipe is incredibly easy, light, and comes together in the time it takes the pasta to cook.
This shrimp pasta is one of my go-to meals when craving something light, fresh, and flavorful. It comes together quickly and easily, making it perfect for busy weeknights.
The combination of juicy shrimp, sweet tomatoes, and fragrant basil is simply irresistible! This dish truly screams summer. For more easy shrimp recipes, see our shrimp carbonara, shrimp scampi, shrimp ziti, and these sesame ginger shrimp.
Key Ingredients
- Pasta: While I love using thin pasta like angel hair or thin spaghetti for this dish, feel free to use your favorite shape. Any kind of pasta will work!
- Shrimp: I recommend using large or jumbo shrimp for this recipe. They’re less likely to overcook and dry out in the sauce. When you’re buying shrimp, look for fresh ones that are firm to the touch and have a slightly sweet smell.
- Garlic: This recipe uses 3 cloves of garlic for a bold garlic flavor. If you’re a garlic lover like me, you can even add more!
- Tomatoes: This recipe combines canned tomatoes with fresh cherry tomatoes. The canned tomatoes create a flavorful sauce, while the cherry tomatoes add a burst of freshness.
- Basil: To brighten up the dish and add another layer of fresh flavor, toss in a generous handful of fresh basil leaves just before serving.
Find the full recipe with measurements below.
How to Make Our Favorite Shrimp Pasta
Tip 1: Cook shrimp while pasta cooks. Start by cooking your pasta. We love using angel hair or thin spaghetti, but any shape will work. While the pasta is cooking, make the shrimp. Cook garlic in olive oil in a skillet. When it becomes fragrant, add the shrimp.
Tip 2: Add a lot of tomatoes. Add a whole can of diced tomatoes, and a handful of basil leaves as the shrimp turn translucent in the middle. Then toss in cooked pasta, fresh cherry tomatoes, and cook until coated. The pasta will absorb the sauce flavors, the basil will wilt, and the fresh cherry tomatoes will warm through.
Tomato Shrimp Pasta
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PREP
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COOK
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TOTAL
This light shrimp pasta comes together in minutes and is flavored with garlic, tomatoes and fresh basil. When you choose the pasta, go for something thin like angel hair or thin spaghetti.
4 Servings
You Will Need
8 ounces dry pasta, like angel hair or thin spaghetti
1 tablespoon extra-virgin olive oil, plus more for serving
3 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 (16oz) can diced tomatoes
1 cup cherry tomatoes, halved
1/2 cup loosely packed basil leaves
Salt and fresh ground black pepper
Directions
1Cook the pasta in boiling salted water until it is tender but not mushy. Drain.
2Pat the shrimp dry then season with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and garlic and cook until fragrant, about 1 minute. Add the shrimp in one layer then cook, flipping once, until they turn translucent in the middle, 2 to 3 minutes.
3Stir in the canned tomatoes and use a wooden spoon to scrape any bits of garlic stuck to the bottom of the skillet. Cook until the juices from the tomatoes have reduced slightly, about 2 minutes. Taste the sauce and adjust with salt and/or pepper.
4Add the cooked pasta, halved cherry tomatoes and half of the basil to the pasta. Toss well and cook until the cherry tomatoes are warmed through and the sauce begins to coat the pasta, another 2 to 3 minutes. Serve in bowls with basil and a drizzle of olive oil on top.
Adam and Joanne’s Tips
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1/4 of the recipe
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Calories
364
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Total Fat
5.2g
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Saturated Fat
0.8g
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Cholesterol
182.5mg
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Sodium
572.2mg
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Carbohydrate
48.6g
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Dietary Fiber
3g
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Total Sugars
4.8g
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Protein
31.3g
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