One-Pot Shrimp and Tomato Pasta
This One-Pot Shrimp and Tomato Pasta is quick, vibrant, and bursting with garlicky, fresh flavors. Perfect for an easy weeknight dinner with minimal cleanup!
Equipment
- Large deep skillet or wide pot
- Wooden Spoon or Silicone Spatula
- Chef’s knife
- Cutting Board
- Measuring cups and spoons
- Colander (optional)
Ingredients
- 12 oz spaghetti long, slender pasta
- 1 lb shrimp peeled and deveined
- 2 cups cherry tomatoes halved
- 4 cloves garlic minced
- 1 medium onion diced
- 4 cups vegetable broth
- 3 tbsp olive oil for sautéing
- 1 tsp red pepper flakes adjustable to taste
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Start by peeling and deveining your shrimp if not already done. Halve the cherry tomatoes, mince the garlic, and dice the onion. Having everything ready before you start cooking makes the process smooth and stress-free.
- Heat the olive oil over medium heat in your large skillet or pot. Add the diced onion and cook until translucent and slightly golden, about 4 minutes. Then add the minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- Toss in the halved cherry tomatoes and cook for 2-3 minutes to release their juices. Pour in the vegetable broth, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle boil.
- Add the spaghetti right into the boiling broth. Press it down gently so it’s submerged. Stir occasionally to prevent sticking, and cook until the pasta is al dente, about 9-11 minutes depending on your pasta brand.
- When the pasta is nearly done, nestle the shrimp into the pot. Cook for 3-4 minutes, turning them once midway, until they’re pink and opaque. Be careful not to overcook or they’ll become rubbery.
- Taste and season with salt and pepper as needed. Remove from heat and stir gently to combine. Garnish with fresh basil leaves for a burst of color and herbaceous aroma. Serve immediately for best flavor.
Notes
- Stir the pasta often in the first few minutes to prevent sticking in the one-pot method.
- Add shrimp towards the end of cooking to avoid overcooking and rubbery texture.
- Leftovers keep well in the fridge for up to 3 days; reheat gently with added broth or water.