This shrimp pasta is one of my go-to meals when craving something light, fresh, and flavorful. It comes together quickly and easily, making it perfect for busy weeknights. The combination of juicy shrimp, sweet tomatoes, and fragrant basil is simply irresistible! This dish truly screams summer. For more easy shrimp recipes, see our shrimp scampi, shrimp ziti, and these sesame ginger shrimp.
Key Ingredients
Pasta: While I love using thin pasta like angel hair or thin spaghetti for this dish, feel free to use your favorite shape. Any kind of pasta will work! Shrimp: I recommend using large or jumbo shrimp for this recipe. They’re less likely to overcook and dry out in the sauce. When you’re buying shrimp, look for fresh ones that are firm to the touch and have a slightly sweet smell. Garlic: This recipe uses 3 cloves of garlic for a bold garlic flavor. If you’re a garlic lover like me, you can even add more! Tomatoes: This recipe combines canned tomatoes with fresh cherry tomatoes. The canned tomatoes create a flavorful sauce, while the cherry tomatoes add a burst of freshness. Basil: To brighten up the dish and add another layer of fresh flavor, toss in a generous handful of fresh basil leaves just before serving.
How to Make Tomato Basil Shrimp Pasta
Start by cooking your pasta. We love using angel hair or thin spaghetti, but any shape will work. While the pasta is cooking, make the shrimp. Cook garlic in olive oil in a skillet. When it becomes fragrant, add the shrimp. Add a whole can of diced tomatoes, and a handful of basil leaves as the shrimp turn translucent in the middle. Then toss in the cooked pasta fresh cherry tomatoes, and cook until coated. The pasta will absorb the sauce flavors, the basil will wilt, and the fresh cherry tomatoes will warm through. So easy and delicious! 1 tablespoon extra-virgin olive oil, plus more for serving 3 garlic cloves, minced 1 pound large shrimp, peeled and deveined 1 (16oz) can diced tomatoes 1 cup cherry tomatoes, halved 1/2 cup loosely packed basil leaves Salt and fresh ground black pepper 2Pat the shrimp dry then season with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and garlic and cook until fragrant, about 1 minute. Add the shrimp in one layer then cook, flipping once, until they turn translucent in the middle, 2 to 3 minutes. 3Stir in the canned tomatoes and use a wooden spoon to scrape any bits of garlic stuck to the bottom of the skillet. Cook until the juices from the tomatoes have reduced slightly, about 2 minutes. Taste the sauce and adjust with salt and/or pepper. 4Add the cooked pasta, halved cherry tomatoes and half of the basil to the pasta. Toss well and cook until the cherry tomatoes are warmed through and the sauce begins to coat the pasta, another 2 to 3 minutes. Serve in bowls with basil and a drizzle of olive oil on top.
