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Tomato Basil Shrimp Pasta

Tomato Basil Shrimp Pasta

This Tomato Basil Shrimp Pasta is a vibrant and incredibly satisfying dish that brings the flavors of a classic Italian trattoria right into your kitchen. It’s the perfect weeknight meal solution, offering a burst of freshness and elegance without the fuss.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound linguine or your favorite pasta
  • 1.5 pounds large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup dry white wine optional, but recommended for depth of flavor
  • 1/4 cup fresh basil leaves, chiffonade thinly sliced
  • 1/4 teaspoon red pepper flakes adjust to your spice preference
  • to taste salt and freshly ground black pepper
  • 1 tablespoon butter optional, for a richer sauce
  • 1/4 cup grated Parmesan cheese, plus more for serving

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Paper towels

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (tender but with a slight bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
    1 pound linguine or your favorite pasta
  2. While the pasta is cooking, pat the shrimp dry with paper towels. Season them generously with salt and freshly ground black pepper. This step helps ensure the shrimp get a beautiful sear.
    1.5 pounds large shrimp, peeled and deveined, to taste salt and freshly ground black pepper
  3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set them aside on a plate. Don’t overcook them at this stage, as they will finish cooking in the sauce.
    2 tablespoons olive oil, 4 cloves garlic, minced, 1.5 pounds large shrimp, peeled and deveined
  4. Reduce the heat to medium. If using, add the butter to the skillet and let it melt. Pour in the crushed tomatoes. If using white wine, add it now and let it simmer for 2-3 minutes to allow the alcohol to cook off and the flavors to meld.
    1 tablespoon butter, 1 (28 ounce) can crushed tomatoes, 1/2 cup dry white wine
  5. Add the red pepper flakes to the tomato sauce. Bring the sauce to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally, allowing the flavors to deepen. Season the sauce with salt and freshly ground black pepper to taste.
    1/4 teaspoon red pepper flakes, to taste salt and freshly ground black pepper
  6. Add the cooked and drained pasta directly into the skillet with the tomato sauce. Toss well to coat the pasta evenly. Add the cooked shrimp back into the skillet. Stir in the chiffonaded fresh basil and the grated Parmesan cheese.
    1 pound linguine or your favorite pasta, 1 (28 ounce) can crushed tomatoes, 1.5 pounds large shrimp, peeled and deveined, 1/4 cup fresh basil leaves, chiffonade, 1/4 cup grated Parmesan cheese, plus more for serving
  7. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starch in the pasta water will help the sauce emulsify and cling beautifully to the pasta.
  8. Toss everything together until the shrimp are heated through and the sauce is well distributed. Serve immediately, garnished with extra Parmesan cheese and a few fresh basil leaves if desired.
    1/4 cup grated Parmesan cheese, plus more for serving, 1/4 cup fresh basil leaves, chiffonade

Notes

The article mentions reserving pasta water for adjusting sauce consistency and reheating tips. It also highlights the dish's suitability as a weeknight meal and its Italian trattoria inspiration.