Shrimp Tomato Basil Pasta Recipe

If you love a pasta dish that’s bursting with fresh, vibrant flavors, then you’re going to absolutely adore this Shrimp Tomato Basil Pasta Recipe. I’ve made this more times than I can count, and every single time it impresses — juicy shrimp, sweet cherry tomatoes, and fragrant basil come together in this garlicky sauce that feels like a taste of summer on your plate. Whether you’re cooking for a busy weeknight or a casual weekend dinner, this recipe delivers a delightful, fuss-free meal that you’ll want to make again and again.

this …

Ingredients You’ll Need

Picking the right ingredients is half the magic here. I find that using fresh shrimp and ripe cherry tomatoes really elevate this Shrimp Tomato Basil Pasta Recipe. Also, snagging good quality extra virgin olive oil and fresh basil will make the flavors truly pop.

• Large shrimp: I recommend peeled and deveined shrimp for ease—21/25 count is just right for this dish.
• Baking soda: This little trick helps tenderize the shrimp, making them perfectly plump and juicy.
• Kosher salt: For seasoning shrimp and taste balance.
• Linguine: I use linguine because it holds the sauce beautifully, but feel free to swap for spaghetti or your favorite pasta.
• Extra virgin olive oil: The foundation of the sauce, contributing richness and depth.
• Shallots: Sliced thin for a mild onion flavor that complements the garlic and shrimp.
• Garlic: Thinly sliced to infuse the oil and sauce with that irresistible aroma.
• Small red chili pepper: Just enough heat to balance the sweetness from the tomatoes.
• Dry white wine: Adds brightness and depth to the sauce—if you’re out, a splash of chicken broth works in a pinch.
• Cherry tomatoes: Halved so they burst and create a fresh, slightly sweet base for your sauce.
• Pasta water: Starchy water to loosen the sauce and help it cling to the linguine perfectly.
• Salt and pepper: To taste, enhances all the natural flavors.
• Basil: Hand-torn fresh basil rounds out the dish with a lovely pop of herbaceous freshness.

Variations

I love how adaptable this Shrimp Tomato Basil Pasta Recipe is. Feel free to make it your own—you can add or swap ingredients to suit your taste or dietary needs. That’s part of what makes it so fun and approachable.

• Spicy Kick: I sometimes add red pepper flakes for an extra punch of heat—my family goes crazy for it!
• Vegetarian Swap: Replace shrimp with sautéed mushrooms or zucchini for a meat-free version that’s just as satisfying.
• Wine-Free Version: Use extra broth or a splash of lemon juice instead of white wine if you prefer to skip alcohol.
• Different Herbs: Try adding fresh oregano or parsley if basil isn’t on hand—you’ll discover new flavor profiles.

How to Make Shrimp Tomato Basil Pasta Recipe

Step 1: Prep Your Shrimp with Care

I discovered that tossing the cleaned shrimp with baking soda and kosher salt before cooking tenderizes them beautifully—this step is like magic and only takes a couple of minutes. Let it sit while you prep the rest of your ingredients.

Step 2: Cook the Linguine Just Right

Boil your linguine in salted water until al dente—about a minute or two less than the package directions suggest. You want it firm because it’ll keep cooking a bit when tossed with the sauce. Don’t forget to reserve some pasta water before draining; it’s key to finishing your sauce.

Step 3: Sauté Aromatics for the Sauce

Heat the olive oil in a large skillet over medium heat, then add your sliced shallots and garlic. I like to cook them gently until they’re soft and fragrant without browning—that flavor base makes all the difference. Toss in the small red chili pepper to infuse that subtle heat.

Step 4: Add Wine and Cherry Tomatoes

Pour in the dry white wine and let it reduce for a few minutes—you’ll notice the sauce start to get a silky texture and deeper flavor. Next, toss in your halved cherry tomatoes and let them soften and release their juices while stirring gently. This is one of those moments where you can slip away and admire how gorgeous your sauce looks.

Step 5: Cook the Shrimp and Combine

Now, add the shrimp to your sauce. They only take a few minutes to turn pink and firm up—don’t overcook or they’ll turn rubbery! Once they’re cooked, toss in the linguine along with a splash of your reserved pasta water to bring everything together into a glossy, cohesive sauce.

Step 6: Finish with Fresh Basil and Seasoning

Remove from heat and sprinkle the hand-torn basil over the pasta. Give it a good toss to distribute that fresh, herbaceous flavor. Taste and adjust with salt and pepper as needed—sometimes a pinch of salt takes it from great to unforgettable.

How to Serve Shrimp Tomato Basil Pasta Recipe

Garnishes

I always finish this dish with a sprinkle of freshly grated Parmesan or Pecorino cheese and a few extra basil leaves. Sometimes, a light drizzle of good olive oil right before serving makes it feel extra special. A squeeze of lemon over the top adds a bright zing that pairs wonderfully with the shrimp.

Side Dishes

We often serve this pasta with a crisp green salad dressed simply with lemon and olive oil, and crusty garlic bread to soak up all those delicious juices. Roasted asparagus or steamed green beans are also fantastic, light options that complement the dish beautifully.

Creative Ways to Present

Once, I plated this Shrimp Tomato Basil Pasta Recipe in shallow bowls with whole basil sprigs for a charming, rustic look. For a dinner party, twirling the pasta into neat little nests adds a touch of elegance that always impresses my guests. Adding edible flowers as garnish turns it into an Instagram-worthy meal too!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer them to an airtight container and store in the fridge for up to two days. The flavors meld even more overnight, but the shrimp is best eaten sooner than later to maintain tenderness.

Freezing

I personally don’t recommend freezing this recipe because the texture of shrimp and fresh tomatoes can change when thawed. But if you must, freeze just the sauce and shrimp separately from the pasta, and thaw gently to avoid mushiness.

Reheating

To reheat, I gently warm the pasta in a skillet over low heat with a splash of water or broth to loosen the sauce—this helps keep the shrimp tender and the pasta from drying out. Avoid microwaving if you can; it tends to overcook the shrimp quickly.

FAQs

Final Thoughts

I absolutely love how this Shrimp Tomato Basil Pasta Recipe brings together simple ingredients in such a fresh and flavorful way. It’s one of those dishes that feels special but isn’t complicated or time-consuming—which makes me want to cook it all the time. I hope you enjoy making it as much as I do, and find yourself reaching for it whenever you want a comforting, vibrant meal that’ll seriously impress anyone lucky enough to share it with you.

Print