This Shrimp Tomato Basil Pasta is a quick, flavorful weeknight dinner that combines succulent shrimp with al dente linguine in a garlicky cherry tomato sauce.
Packed with lean protein from shrimp, fiber from tomatoes and pasta, and heart-healthy olive oil, it’s both nutritious and satisfying.
Ready in just 40 minutes, this dish is perfect for easy, everyday meals, meal prep, or impressing guests without stress.
Shrimp Tomato Basil Pasta
Equipment
- Large pot – 1
- Large skillet or sauté pan (1)
- Wooden spoon (1)
- Mixing bowl (1)
- Knife – 1
- Cutting board – 1
Ingredients
For the shrimp brine:
- 1¼ pounds large shrimp peeled and deveined
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the pasta and sauce:
- 1 pound linguine
- ¼ cup extra virgin olive oil
- 2 large shallots thinly sliced
- 3 cloves garlic sliced
- 1 small red chili pepper sliced
- ¾ cup dry white wine
- 12 ounces cherry tomatoes halved
- 2 cups reserved pasta water adjust as needed
- Salt and black pepper to taste
- ¼ cup fresh basil hand-torn
Instructions
- Prepare the Shrimp Brine: Place the peeled and deveined shrimp in a medium mixing bowl. Sprinkle evenly with ½ teaspoon kosher salt and ½ teaspoon baking soda. Gently toss the shrimp to coat each piece lightly. Allow them to rest for 10–15 minutes. This brining process plumps the shrimp and improves texture without adding flavor, ensuring tender, juicy results when cooked.
- Boil the Pasta Water: Fill a large pot with water, leaving enough room for the pasta to move freely. Add 2 tablespoons of kosher salt per gallon of water to season the pasta during cooking. Bring the water to a rolling boil over high heat. Properly salted boiling water ensures the pasta absorbs flavor and cooks evenly.
- Sauté the Shrimp: Heat a large skillet or sauté pan over medium heat and pour in ¼ cup of extra virgin olive oil. Once shimmering, add the brined shrimp in a single layer. Sauté for 3–4 minutes, flipping once, until shrimp turn pink and opaque with lightly golden edges. Avoid overcooking to maintain a tender texture. Remove the shrimp from the pan and set aside on a plate tented with foil to keep warm.
- Cook the Shallots and Garlic: In the same skillet, add the sliced shallots and sauté for about 2 minutes until they begin to soften and become fragrant. Add the sliced garlic and continue cooking for another 2 minutes, stirring frequently, until lightly golden. This step builds the aromatic base for the sauce and enhances flavor.
- Cook the Pasta: Add the linguine to the boiling water and cook until 1 minute less than al dente, following package instructions. Reserve 2 cups of pasta water before draining. This water will help adjust sauce consistency and keep the pasta silky.
- Add the Chili and Tomatoes: Slice the red chili pepper and add it to the skillet, cooking for about 30 seconds to release gentle heat. Then add the halved cherry tomatoes and a pinch of salt. Increase heat to medium-high and sauté for 2–3 minutes until the tomatoes soften and release their juices, forming a light sauce.
- Deglaze with White Wine: Pour in ¾ cup of dry white wine to deglaze the pan. Scrape the bottom with a wooden spoon to lift any caramelized bits. Bring to a gentle boil and cook for 1–2 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
- Adjust Sauce Consistency: Add 1 cup of reserved pasta water and lower the heat to medium. Stir gently to create a silky sauce. If it seems too thick, add more pasta water in small increments until it reaches the desired consistency.
- Return the Shrimp: Add the cooked shrimp back to the skillet and toss gently to coat with the sauce. Allow them to warm for 1–2 minutes without overcooking, ensuring they absorb the sauce flavors while remaining tender.
- Combine Pasta and Sauce: Drain the linguine and add it directly to the skillet. Toss thoroughly to coat each strand in the garlicky tomato sauce. Continue cooking for 1–2 minutes until the pasta reaches perfect al dente. Taste and adjust seasoning with salt, black pepper, or crushed red pepper as desired.
- Add Fresh Basil: Right before serving, add hand-torn fresh basil to the skillet. Gently fold it into the pasta, releasing its aroma and bright flavor. This final step enhances both the taste and visual appeal of the dish.
- Serve and Enjoy: Plate the pasta immediately while warm. Optionally, drizzle with extra virgin olive oil or sprinkle freshly grated Parmesan for added richness. Serve alongside a fresh salad or crusty bread for a complete, satisfying meal.
Notes
- Brining the shrimp with baking soda and salt helps achieve a plump, tender texture without altering flavor. If short on time, you can skip this step, but the shrimp may be slightly less firm.
- Always reserve pasta water before draining; it’s a simple trick to adjust sauce consistency and make your pasta silkier.
- Use fresh basil at the very end to preserve its vibrant flavor and bright color. Adding it too early will cause it to wilt and lose its aroma.
- Keep salt and seasoning light during cooking; it’s easier to adjust at the end once all flavors are combined.
- This recipe is best eaten fresh, but leftover pasta can be stored and gently reheated for convenience.
Chef’s Secrets: Insider Cooking Tips
To make this dish truly shine, focus on layering flavors.
Sauté the shallots and garlic slowly to release their natural sweetness, and don’t rush the cherry tomatoes—they’re the base of the sauce.
Deglazing with wine not only lifts caramelized bits from the pan but adds a subtle depth to the sauce.
Timing is essential cook the pasta slightly under al dente, so it finishes in the sauce, fully absorbing flavors.
For an extra touch of richness, a drizzle of high-quality extra virgin olive oil just before serving will elevate the dish.
Serving Suggestions: Pairings And Presentation Ideas
Serve this Shrimp Tomato Basil Pasta with a crisp green salad dressed with lemon vinaigrette for a refreshing contrast.
Garlic bread or a warm baguette works perfectly to scoop up the flavorful sauce.
For a wine pairing, a light white such as Pinot Grigio or Sauvignon Blanc complements the garlic and tomato flavors beautifully.
Garnish with freshly torn basil and a sprinkle of Parmesan for added aroma and visual appeal, making it perfect for casual dinners or entertaining guests.
Storage Tips: Keeping Pasta Fresh Longer
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of reserved pasta water to prevent dryness.
Avoid microwaving at high power, which can overcook shrimp and make the pasta chewy.
This dish is best enjoyed fresh, but prepping the sauce and brining the shrimp in advance can make weeknight dinners quick and stress-free.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes, but make sure to thaw them completely, pat dry, and brine lightly before cooking. Properly thawed shrimp will cook evenly and retain their tender texture.
2. What type of pasta works best?
Linguine or spaghetti works perfectly, as their long strands hold the sauce well. You can also use fettuccine or tagliatelle for a slightly thicker bite.
3. Can I make this gluten-free?
Absolutely! Swap linguine for gluten-free pasta. Cook according to package instructions and reserve pasta water as usual for sauce consistency.
4. How can I adjust the heat level?
Control the spice by adjusting the amount of red chili pepper or removing the seeds entirely. For a milder version, omit the chili altogether; for more heat, add crushed red pepper when tossing the pasta.
5. Is it okay to prepare this in advance?
You can prep shrimp, chop tomatoes, and slice shallots a few hours ahead. Brine the shrimp beforehand, and store ingredients separately. Cook the dish just before serving for optimal flavor and texture.
