Shrimp and Tomato Basil Pasta
This Shrimp and Tomato Basil Pasta is quick, fresh, and bursting with flavor—perfect for a vibrant weeknight dinner or casual weekend meal.
Equipment
- Large Pot
- Colander
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Measuring Spoons
- Knife and cutting board
Ingredients
- 8 ounces spaghetti or pasta of choice
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 14.5 ounces diced tomatoes canned, drained
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes optional
- salt and pepper to taste
- fresh basil leaves for garnish
- grated Parmesan cheese for serving, optional
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the peeled and deveined shrimp, seasoning with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the drained diced tomatoes, dried basil, and red pepper flakes if using. Stir to combine and cook for 3-4 minutes, allowing the flavors to meld and any excess liquid to reduce slightly.
- Return the cooked shrimp to the skillet. Add the cooked pasta and toss everything together. If the sauce feels too thick, gradually add reserved pasta water to loosen it until you reach the desired consistency.
- Remove from heat and tear fresh basil leaves over the pasta. Serve hot with an optional sprinkle of grated Parmesan cheese. Enjoy your flavorful and satisfying dinner!
Notes
- Draining the canned tomatoes is key to avoid a watery sauce that dilutes flavor.
- Don’t overcook the shrimp—they cook quickly and become rubbery if left too long.
- If you want a creamier texture, consider stirring in a splash of cream or a dollop of mascarpone at the end.
- For a richer flavor, sauté the garlic gently without browning it to keep the sauce bright and fresh.
- Leftovers store well in the fridge for up to 2 days; reheat gently and add a splash of water if sauce thickens.