Shrimp and Pasta with Basil and Tomatoes
Elevate weeknight dining with this vibrant and flavorful Shrimp and Pasta with Basil and Tomatoes recipe! Featuring tender linguine or spaghetti, succulent shrimp, and bursting cherry tomatoes, this dish is a celebration of fresh Mediterranean-inspired ingredients. Fresh basil, zesty lemon, and a touch of red pepper flakes harmonize beautifully with the savory notes of garlic and Parmesan cheese, creating a restaurant-quality meal that comes together in just 35 minutes. Perfectly customizable with an optional splash of white wine, this recipe offers a light yet satisfying option for pasta lovers who crave bold, summery flavors. Serve it hot with extra basil and Parmesan for an easy, crowd-pleasing dinner ideal for any occasion.
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Recipe Information
Ingredients
- 12 ounces linguine or spaghetti
- 1 pound raw shrimp (peeled and deveined)
- 2 cups cherry tomatoes (halved)
- 1 cup fresh basil leaves (chopped)
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic cloves (minced)
- 0.5 teaspoons red pepper flakes
- 0.25 cup white wine (optional)
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large lemon (zested and juiced)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Cook the linguine or spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, rinse the shrimp under cold water and pat them dry with paper towels. Season the shrimp with a pinch of salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until they are pink and opaque. Remove the cooked shrimp and set them aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until softened.
If using, pour in the white wine and let it simmer for 1-2 minutes to reduce slightly.
Return the cooked shrimp to the skillet, along with the drained pasta. Toss to combine.
Gradually add the reserved pasta water, a little at a time, until the dish reaches your desired consistency.
Stir in the fresh basil, grated Parmesan cheese, lemon zest, and lemon juice. Mix well and adjust seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with additional basil leaves and a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
