Shrimp and Tomato Pasta
Dive into the vibrant flavors of this quick and easy Shrimp and Tomato Pasta, a perfect weeknight dinner that feels like a gourmet indulgence. Succulent shrimp are sautéed to perfection and tossed with sweet, juicy cherry tomatoes, garlic, and red pepper flakes, creating a light yet flavorful sauce infused with a touch of dry white wine or chicken broth. Fresh basil and Parmesan cheese add a burst of freshness and richness, while perfectly al dente pasta ties everything together. Ready in just 30 minutes, this dish is a delightful harmony of Mediterranean-inspired flavors that’s perfect for seafood lovers. Serve it hot with a sprinkle of extra Parmesan and basil for a stunning, restaurant-quality meal at home. Keywords: shrimp and tomato pasta, quick pasta dinner, Mediterranean recipe, easy seafood pasta, weeknight dinner ideas.
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Recipe Information
Ingredients
- 12 oz spaghetti (or your preferred pasta)
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp olive oil
- 3 units garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.5 tsp red pepper flakes
- 0.5 cup dry white wine or chicken broth
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season the shrimp with a pinch of salt and pepper, then add them to the skillet. Cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the minced garlic and red pepper flakes. Cook for 1 minute, stirring frequently, until fragrant.
Add the halved cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Pour in the white wine (or chicken broth) and simmer for 2 minutes, allowing the liquid to reduce slightly.
Return the cooked shrimp to the skillet and toss to combine. Season the mixture with additional salt and black pepper to taste.
Add the cooked spaghetti to the skillet along with the reserved pasta water, 2 tablespoons at a time, as needed, to loosen the sauce and coat the pasta evenly.
Remove the skillet from the heat and stir in the chopped basil.
Serve the pasta hot, topped with grated Parmesan cheese and additional basil if desired.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 780 mg | 17% | |
*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.
