Tomato Shrimp Pasta

Tomato Shrimp Pasta is a vibrant and satisfying dish that combines tender shrimp, al dente spaghetti, and a rich tomato-based sauce infused with garlic, onions, and a hint of heat from red pepper flakes.

The addition of white wine and fresh parsley elevates the flavors, making it perfect for both casual dinners and special occasions. It’s a hearty, yet refreshing meal that seafood and pasta lovers will appreciate!

Why You’ll Love This Recipe:

People will love this Tomato Shrimp Pasta recipe because it strikes the perfect balance between simplicity and bold flavors.

The combination of juicy shrimp, tangy tomatoes, and a touch of heat from red pepper flakes creates a deliciously satisfying dish.

The addition of white wine and fresh herbs adds a sophisticated depth, while the quick cooking time makes it ideal for weeknight meals or entertaining guests.

Plus, it’s a comforting yet light pasta option that’s easy to customize to personal taste!

Key Ingredients:

Shrimp: Fresh, peeled, and deveined shrimp bring a juicy, tender bite and protein-rich base to the dish.

Diced Tomatoes: Provide a tangy and robust sauce foundation with a classic Italian flair.

Garlic & Onion: Add aromatic depth and flavor, enhancing the savory notes.

Red Pepper Flakes: Deliver a gentle heat that balances the sweetness of the tomatoes.

White Wine: Infuses a subtle acidity and depth, elevating the overall flavor profile.

Fresh Parsley: Brings a fresh, herbaceous finish to the dish.

Spaghetti: Acts as the perfect vessel to soak up the flavorful sauce and shrimp.

Tomato Shrimp Pasta

Ingredients

for 4 servings

1 lb spaghetti(455 g)

3 tablespoons olive oil

1 lb shrimp(455 g), peeled and deveined

2 teaspoons salt

1 ½ teaspoons red pepper flakes

1 small yellow onion

8 cloves garlic, finely chopped, about 3 tablespoons

42 oz canned diced tomato(1 ¼ kg), drained of excess water

1 teaspoon sugar

1 teaspoon dried oregano

1 cup dry white wine(240 mL)

⅓ cup fresh parsley(10 g), chopped

4 qt water(3 ½ L), salted

Instructions:

In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.

Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.

Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.

Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.

Remove the shrimp and place in a small bowl to the side.

Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.

Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.

Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.

Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.

Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.

Sliced Baked Potatoes

Easy Cheesy Taco Pockets

Homemade Mortadella Recipe

Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.

Enjoy!

Notes:

Pasta Variation: Feel free to use different types of pasta like linguine, fettuccine, or penne instead of spaghetti to suit your preference.

Tomato Substitution: While canned diced tomatoes are recommended for consistency and flavor, you can use ripe, fresh tomatoes if preferred. Ensure they are diced and ripe for best results.

White Wine Substitute: If you prefer not to use white wine, substitute with chicken or vegetable broth to maintain depth of flavor.

Cooking Shrimp: Shrimp cook quickly, so be attentive to prevent overcooking. Cook until the bottoms turn pink and slightly brown, then promptly remove from the heat.

Make-Ahead Option: Prepare the sauce in advance and store it separately. Cook the pasta and shrimp just before serving to preserve their textures.

Using Frozen Shrimp: Thaw and drain frozen shrimp before cooking. Adjust cooking time accordingly as frozen shrimp may take slightly longer to cook.

Cookware Alternatives: While a Dutch oven is recommended, you can use a similar-sized pot or large skillet with high sides for cooking the sauce and pasta.

Omitting White Wine: Omitting white wine is okay; substitute with broth if desired. The dish will still be flavorful and delicious.

Side Dish Ideas: Serve Tomato Shrimp Pasta with a simple green salad, crusty bread, or roasted vegetables for a complete meal.

Adjusting Spice Level: Control the spiciness by adjusting the amount of red pepper flakes. Add more for extra heat or reduce for a milder flavor.

Nutrition Information:

Frequently Asked Questions:

Can I use other types of pasta for this recipe?

Absolutely! While the recipe suggests spaghetti, you can experiment with different pasta shapes like linguine, fettuccine, or penne to suit your preference.

Can I substitute fresh tomatoes for canned diced tomatoes?

Yes, you can use fresh tomatoes, but ensure they are ripe and diced.

Keep in mind that using canned tomatoes helps maintain consistency and adds a depth of flavor to the sauce.

Is it necessary to use white wine, or can I skip it?

The white wine contributes to the flavor profile of the dish, but if you prefer not to use alcohol, you can substitute with chicken or vegetable broth for a similar effect.

How do I prevent the shrimp from overcooking?

Shrimp cook quickly, so it’s crucial to monitor them closely.

Cook until the bottoms turn pink and slightly brown, then flip and repeat.

Remove promptly to a bowl to avoid overcooking while you prepare the sauce.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the sauce in advance and store it separately.

Cook the pasta and shrimp just before serving to maintain their textures and flavors.

Reheat the sauce and combine everything when ready to serve.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but make sure to thaw and drain them before cooking.

Adjust the cooking time slightly, as frozen shrimp may take a bit longer to cook.

Is it necessary to use a Dutch oven, or can I use a different pot?

While a Dutch oven is recommended for its even heating, you can use a similar-sized pot or a large skillet with high sides for this recipe.

Can I omit the white wine from the recipe?

Certainly, if you prefer not to use wine, you can substitute it with chicken or vegetable broth.

The wine adds depth to the flavor, but the dish will still be delicious without it.

What can I serve with Tomato Shrimp Pasta for a complete meal?

A simple green salad, crusty bread, or a side of roasted vegetables would complement this dish well.

Consider your favorite side dishes to enhance the overall meal.

Can I make this pasta dish spicy or milder according to my preference?

Absolutely! Adjust the quantity of red pepper flakes to control the spiciness.

For a milder flavor, reduce the amount, and for extra heat, feel free to add more.

Tailor it to your spice preference.