Hey there, pasta lovers! I’m so excited to share one of my absolute favorite recipes with you – Shrimp Pasta with Tomatoes. This dish is quick, easy, and bursting with fresh flavors. It’s the perfect weeknight meal when you want something delicious without spending hours in the kitchen. Trust me, once you try this, it’ll become a regular in your rotation!
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: 10 minutes
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: 20 minutes
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: 4 people
Let me tell you why this Shrimp Pasta with Tomatoes is a winner:
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: From start to finish, you’re looking at about 30 minutes. Seriously!
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: You probably have many of these ingredients in your pantry already.
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: The combination of juicy shrimp, sweet tomatoes, garlic, and herbs is just divine.
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: This recipe is so easy to customize to your liking. More on that later!
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: Packed with protein and veggies, it’s a meal you can feel good about eating.
Here’s what you’ll need to make this magic happen:
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: I prefer using medium-sized shrimp, peeled and deveined. Fresh or frozen (thawed) both work great.
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: Spaghetti, linguine, or fettuccine are all fantastic choices. Use your favorite!
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: Canned diced tomatoes are my go-to for convenience, but fresh tomatoes (chopped) are amazing when they’re in season.
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: Because everything is better with garlic, right?
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: For sautéing and adding richness.
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: A splash of dry white wine adds depth of flavor (optional, but highly recommended).
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: For a little kick! Adjust to your spice preference.
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: Adds a burst of fresh, summery flavor.
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: To taste, of course.
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: Cook your pasta according to the package directions until al dente. Reserve about 1 cup of pasta water before draining.
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: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
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: Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
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: Add the diced tomatoes and white wine (if using) to the skillet. Bring to a simmer and cook for about 10 minutes, allowing the sauce to thicken slightly.
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: Add the cooked pasta to the skillet with the tomato sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
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: Return the shrimp to the skillet and stir in the fresh basil. Season with salt and pepper to taste.
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: Serve hot, garnished with extra basil and a sprinkle of Parmesan cheese (optional).
This Shrimp Pasta with Tomatoes is delicious on its own, but here are some ideas to make it a complete meal:
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: A simple green salad with a vinaigrette dressing is a perfect complement.
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: Because who can resist garlic bread with pasta?
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: Broccoli, asparagus, or green beans would be great additions.
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: Feel free to add other vegetables to the sauce, such as spinach, zucchini, or bell peppers.
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: If you like things extra spicy, add more red pepper flakes or a pinch of cayenne pepper.
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: Stir in a dollop of cream cheese or heavy cream at the end for a richer, creamier sauce.
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: Try using oregano, thyme, or parsley instead of or in addition to basil.
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: A squeeze of fresh lemon juice at the end brightens up the flavors.
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Calories: 450-550
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Protein: 30-40g
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Carbohydrates: 50-60g
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Fat: 15-25g
Note: Nutritional information may vary based on specific ingredients and serving sizes.
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Yes, absolutely! Just make sure to thaw it completely before cooking.
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While it’s best served fresh, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days.
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Of course! Any type of pasta you like will work.
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No problem! You can simply omit it or substitute it with a little chicken broth.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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I hope you enjoy this Shrimp Pasta with Tomatoes as much as I do! It’s a simple, satisfying, and delicious meal that’s perfect for any night of the week. Let me know in the comments if you try it and how you customized it! Happy cooking!
