This Tomato & Shrimp Spaghetti is a fast and easy Italian Pasta Dish. This quick recipe is a hearty and delicious dinner that will be on the table in no time! Made with cherry or grape tomatoes, tiny shrimp and fresh herbs, add a little hot pepper and make it as spicy as you like.
Why You Will Love This Tomato & Shrimp Pasta
- Simple ingredients: With less than 10 ingredients, this is a complete meal-in-one that is the perfect weeknight dinner with easy steps!
- Fresh and flavorful: With fresh Italian parsley, basil, garlic, oregano and hot pepper flakes this tomato and shrimp recipe is full of delicious tastes.
- Healthy and filling: This Italian recipe is quite light, and may remind you of a Mediterranean meal with the olive oil and garlic and no cream or butter.
- Versatile: Serve this healthy shrimp recipe as a light lunch, simple summertime dinner or even enjoy it with friends on a special occasion. It will be one of your new favorite pasta recipes!
Recipe Ingredients
- Olive oil
- Garlic
- Shrimp
- Tomatoes
- Fresh parsley
- Oregano
- Hot pepper flakes
- Salt
- Fresh basil
- Cooked Spaghetti – 3-4 cups or 6-8 ounces dry
How to make Tomato & Shrimp Spaghetti
In a medium frying pan add olive oil and garlic cook for approximately 30 seconds, then add the shrimp, tomatoes, parsley, oregano, salt, hot pepper flakes and basil, stir to mix, cook on low to medium heat for approximately 10-15 minutes (stirring occasionally) until shrimp is cooked (until shrimp is pink and opaque) and sauce has thickened.
Add cooked pasta and a half ladel of pasta water. Toss and cook on medium high for about 30 seconds. Serve immediately.
What shrimp is best to use?
Either fresh or frozen small or medium sized shrimp is best to use in this shrimp pasta recipe. Shrimp are measured in pounds and for this recipe I used 3 1/2 ounces of small shrimp. You will want to buy peeled and deveined shrimp. Frozen shrimp may be labeled ‘easy peel’ which indicates that it is already peeled, deveined and recipe ready!
Can you use frozen shrimp?
You can use frozen shrimp, just make sure there is nothing added, no sauce or spices. Let it thaw then drain and pat dry to remove excess moisture.
How to cook pasta
Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.
Calculate about 5g (1 teaspoon) of salt for every litre (quart) of water. Add the salt only when the water has reached a boil and never before.
After adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.
Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.
You can use frozen shrimp, just make sure there is nothing added, no sauce or spices. Let it thaw then drain and pat dry to remove excess moisture.
Drain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. If you have to toss the pasta in a pan with sauce then cook it at least one minute less. And be sure to leave some pasta water to add to the pan.
How to store Shrimp & Tomato Spaghetti
Store any leftover pasta in an airtight container in the refrigerator. It will 2-3 days in the fridge. I don’t recommend freezing.
This is a yummy shrimp and tomato pasta dish that might just become one of your favourites. Buon Appetito!
Italian Tomato & Shrimp Spaghetti
Ingredients
- ¼ cup olive oil
- 1-2 cloves garlic chopped
- 1 cup small shrimp
- 20-25 tomatoes cut half (cherry or grape tomatoes) (cherry or grape tomatoes)
- 2-3 tablespoons fresh Italian parsley (finely chopped)
- 1 teaspoon oregano
- 1-2 pinches hot pepper flakes (if desired)
- ¼ teaspoon salt (or to taste)
- 4-5 fresh basil leaves (chopped)
- 3-4 cups cooked pasta (spaghetti, bucatini or even short ridged pasta)*
*3-4 cups or 8-10 ounces dry (224-280 grams)
Instructions
- In a medium frying pan add olive oil and garlic cook for approximately 30 seconds, then add the shrimp, tomatoes, parsley, oregano, salt, hot pepper flakes and basil, stir to mix, cook on low to medium heat for approximately 8-10 minutes (stirring occasionally) until shrimp is cooked (until shrimp is pink and opaque) and sauce has thickened.
- Add cooked pasta and 3-4 tablespoons of pasta water. Toss and cook on medium high for about 30 seconds. Serve immediately. Enjoy!
Notes
Nutrition
Updated from January 17, 2018.
Joyce says
I love this pasta thanks so much for the recipe.