Description
Quick and flavorful tomato shrimp pasta, perfect for a weeknight dinner. Tender shrimp simmered in a rich tomato sauce with fresh herbs, tossed with your favorite pasta.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound pasta (spaghetti, linguine, or fettuccine work well)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 cup dry white wine (optional, but adds great flavor!)
- 4 cloves garlic, minced
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1 teaspoon red pepper flakes (adjust to your spice preference)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 cup grated Parmesan cheese, for serving
- Lemon wedges, for serving (optional)
Instructions
- Prepare the Shrimp: Ensure shrimp is peeled and deveined. Thaw frozen shrimp completely and pat dry.
- Sauté the Garlic: Heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant, being careful not to burn it.
- Add Tomatoes and Wine: Pour in crushed tomatoes and tomato sauce. If using, add white wine.
- Season the Sauce: Stir in red pepper flakes, dried oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and simmer for 15-30 minutes, stirring occasionally.
- Cook the Shrimp: Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Do not overcook.
- Incorporate Herbs: Stir in chopped fresh basil and parsley, reserving some for garnish.
- Boil the Water: Bring a large pot of salted water to a rolling boil.
- Cook the Pasta: Add pasta and cook according to package directions until al dente.
- Reserve Pasta Water: Before draining, reserve about 1 cup of pasta water.
- Drain the Pasta: Drain pasta in a colander.
- Combine: Add drained pasta to the skillet with the tomato shrimp sauce. Toss to coat.
- Add Pasta Water (if needed): If the sauce is too thick, add pasta water, one tablespoon at a time, until desired consistency is reached.
- Serve: Serve immediately, garnished with grated Parmesan cheese and reserved fresh basil and parsley. Add a squeeze of lemon juice, if desired.
Notes
- Adjust red pepper flakes to your spice preference.
- Add other vegetables like diced onions, bell peppers, or zucchini, sautéing them with the garlic.
- Substitute other seafood like scallops, mussels, or clams.
- For a creamier sauce, stir in heavy cream or mascarpone cheese at the end.
- Pecorino Romano cheese is a great alternative to Parmesan cheese.
- Experiment with other fresh herbs like oregano, thyme, or rosemary.
- Use gluten-free pasta to make this dish gluten-free.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- The sauce can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes