Here’s an easy shrimp and tomato pasta recipe that’s made with just a few ingredients, and is something everyone in the family will enjoy.
Most years we go to the beach with my siblings and their kids and stay in a big beach house. It’s a large crew so we keep eating out to a minimum and take turns cooking dinner.
Most of the time my husband makes this shrimp and tomato pasta because he’s a big fan of pasta and the seafood selection is so fresh and easy to buy at the beach. Often he’ll add other seafood such as scallops or clams.
He often makes Maryland style steamed shrimp as an appetizer or afternoon snack when we are there.
Of course, everyone loves it especially my youngest daughter. He also has made this dish for her at home, usually just with shrimp because it’s easy to find frozen raw shrimp in the grocery store.
Just be sure not to use frozen shrimp that has been pre-cooked. Usually, you can find some that are already deveined but they still have the shell and tails on.
Shrimp Pasta Variations
- Use different types of pasta. We often use spaghetti but you could use other long pasta such as linguine or angel hair. If you are a big fan of short pasta it would work well in this dish too.
- Add other seafood. This recipe is using just shrimp but other seafood such as clams, mussels, scallops or lobster would be great additions.
- Use different types of tomatoes. This recipe is using canned diced tomatoes that are readily available. However, if you have access to good homegrown tomatoes in the summer they would be fabulous in this dish.
- Richen the sauce. We often use some of the pasta water to make more sauce but you could add in a bit of butter or cream to make this dish a little richer.
If this pasta dish seems a little dry add some of the pasta water in just after you toss it together. It will make a little extra sauce and the starch from the pasta will help thicken it too.
If you are a fan of shrimp and pasta I think you will love this one. It’s easy and you can switch it up a little and make it your own.
- 1 pound spaghetti
- 1 pound raw shrimp, tails cut off peeled and deveined
- 2 medium cloves garlic, crushed
- 2 tablespoons diced shallots
- 1 15-ounce can of diced tomatoes
- 2 tables of olive oil
- 2 tablespoons of chopped fresh basil leaves
- Cook spaghetti according to the package directions.
- While the pasta is cooking make the sauce.
- Saute garlic and shallots in olive oil for 1-2 minutes.
- Add tomatoes and basil and simmer for 2 minutes
- Add shrimp and cook for 2-3 minutes until shrimp turns opaque and pink.
- Toss with pasta.
- Serve with grated Parmesan cheese.
You can make this with any type of pasta. Add a little of the pasta water to make a little extra sauce if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 143mgSodium: 771mgCarbohydrates: 40gFiber: 4gSugar: 4gProtein: 23g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.