Tomato and Shrimp Pasta
Dive into a vibrant medley of Mediterranean flavors with this mouthwatering Tomato and Shrimp Pasta recipe! Perfectly al dente spaghetti or linguine is tossed with succulent shrimp and a luscious, garlicky tomato sauce made from fresh cherry tomatoes and a touch of tomato paste for richness. A hint of red chili flakes adds a subtle kick, while fragrant parsley and the option of creamy Parmesan cheese elevate every bite. Ready in just 35 minutes, this dish is ideal for busy weeknights yet elegant enough for a dinner party. Serve it piping hot with a side of crusty bread to soak up every last drop of the sauce, and watch this easy-to-make seafood pasta become a household favorite. Keywords: shrimp pasta recipe, tomato shrimp linguine, seafood pasta, quick dinner ideas, Mediterranean pasta.
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Recipe Information
Ingredients
- 400 g spaghetti or linguine pasta
- 500 g large shrimp, peeled and deveined
- 300 g cherry tomatoes, halved
- 4 garlic cloves, minced
- 4 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 150 ml chicken or vegetable broth
- 1 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped
- 50 g Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Add the cherry tomatoes to the skillet and cook for 5-6 minutes, stirring occasionally, until they start to soften and break down.
Stir in the tomato paste and cook for 1-2 minutes to slightly caramelize it.
Pour in the chicken or vegetable broth and sprinkle in the red chili flakes, salt, and black pepper. Mix well and let the sauce simmer for 5 minutes.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for 1-2 minutes to warm the shrimp through.
Add the drained pasta to the skillet and toss everything together to combine. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Taste and adjust the seasoning as needed. Garnish with freshly chopped parsley and grated Parmesan cheese, if using.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 4264 mg | 185% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 14.6 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1021 mg | 79% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2762 mg | 59% | |
*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.
