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Shrimp Tomato Basil Pasta

This vibrant shrimp tomato basil pasta combines succulent sautéed shrimp with juicy cherry tomatoes and fresh basil, creating a bright and balanced dish. The key cooking methods include boiling pasta, sautéing shrimp, and gently simmering tomatoes to develop a flavorful, aromatic sauce. The final dish boasts a lively appearance with colorful ingredients and a tender texture, finished with fragrant basil and a squeeze of lemon.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces spaghetti or linguine preferably al dente
  • 1 pound large shrimp peeled and deveined
  • 1 pint cherry tomatoes halved
  • 3 cloves garlic minced
  • 1/4 cup extra virgin olive oil good quality
  • 1 handful fresh basil roughly torn, plus extra for garnish
  • 1 squeeze lemon freshly squeezed
  • to taste salt and pepper

Equipment

  • Large skillet
  • Pasta pot
  • Slotted spoon
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, heat your skillet over medium-high heat. Add a splash of olive oil and once shimmering, add the shrimp. Cook for 2-3 minutes per side until they turn a bright pink and are opaque. Remove the shrimp and set aside.
  3. In the same skillet, add a little more olive oil if needed. Toss in the minced garlic and sauté gently until fragrant, about 30 seconds, until you smell a warm, spicy aroma and the garlic just starts to turn golden.
  4. Add the halved cherry tomatoes to the skillet. Cook for 2-3 minutes, pressing lightly with the back of a spoon to burst some of the tomatoes and release their juices, creating a vibrant, slightly oozing sauce.
  5. Return the cooked shrimp to the skillet. Toss everything together gently, adding a splash of the reserved pasta water to loosen the sauce slightly and help it cling to the ingredients. Cook for another minute until heated through and fragrant.
  6. Turn off the heat, tear the fresh basil leaves over the dish, and squeeze in a little lemon juice. Toss everything gently to distribute the basil scent and brighten the flavors.
  7. Add the cooked pasta to the skillet. Toss well to coat the noodles in the sauce, ensuring the basil and tomatoes are evenly distributed. Adjust seasoning with salt and pepper to taste.
  8. Serve immediately, garnished with extra basil leaves and a drizzle of olive oil if desired. Enjoy the bright, fragrant flavors that come together in this quick, lively dish.

Notes

Use high-quality olive oil and fresh basil for maximum flavor. Don’t overcook the shrimp—they should be tender and opaque. Reserve some pasta water to help create a light, cohesive sauce.