Introduction

This shrimp and tomato pasta is a vibrant and flavorful dish perfect for any night of the week. Juicy cherry tomatoes slow-cooked into a fragrant sauce complement tender shrimp and al dente spaghetti for a satisfying meal.

Shrimp and Tomato Pasta Recipe - Recipe Image

Ingredients

8 tablespoons extra-virgin olive oil
1 pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds
Kosher salt (Diamond Crystal)
3 large garlic cloves, gently smashed with the flat side of a knife
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes, or to taste
2 pounds cherry tomatoes, larger ones halved, small ones kept whole
1 pound spaghetti
Handful of basil leaves, torn
Black pepper

Instructions

Step 1: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, season with 1 teaspoon of salt, and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
Step 2: Add the remaining 6 tablespoons of oil and the garlic cloves to the same pan. Cook over medium-low heat, turning the garlic occasionally until light golden and fragrant, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir, and cook for about 1 minute until fragrant.
Step 3: Increase the heat to medium and add the cherry tomatoes along with 1 1/2 teaspoons of salt. Cook the tomatoes, stirring occasionally, until they release their juices and form a saucy texture, about 25 to 30 minutes.
Step 4: While the tomatoes cook, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes.
Step 5: Transfer the shrimp, along with any juices, back to the tomato sauce to reheat for a couple of minutes. Taste the sauce and adjust seasoning as needed.
Step 6: Set the pasta pot next to the pan with the sauce. Use tongs to transfer the spaghetti directly to the tomato and shrimp sauce so the starchy pasta water helps create a silky finish. If you prefer to drain the spaghetti, reserve 1/4 cup of pasta water to add as needed. Remove the pan from heat, add the torn basil leaves, and toss well. Season with black pepper to taste and serve.

Tips & Variations

Use fresh shrimp instead of frozen if available for a sweeter flavor and firmer texture.
Swap spaghetti for linguine or fettuccine for a different pasta experience.
Add a splash of white wine when cooking the tomatoes for added depth.
For extra heat, increase the amount of red-pepper flakes or add a pinch of cayenne pepper.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or olive oil to loosen the sauce if needed. This dish is best enjoyed fresh for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of cherry tomatoes?

Yes, you can use fresh tomatoes. Cherry tomatoes are ideal for their sweetness and quick cooking time, but ripe plum or vine tomatoes work well too. Just chop them roughly before cooking.

What if I don’t have fennel seeds?

If you don’t have fennel seeds, you can omit them or substitute with a pinch of anise seeds or a small amount of dried oregano for a different flavor profile.

Shrimp and Tomato Pasta Recipe

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★★★★★

4.6 from 144 reviews

This flavorful Shrimp and Tomato Pasta combines tender shrimp with a rich, garlicky cherry tomato sauce infused with fennel seeds and a hint of red pepper flakes. Tossed with al dente spaghetti and fresh basil, it offers a vibrant, satisfying meal perfect for any occasion.

Author: Bella
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

Shrimp

1 pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds
Kosher salt (Diamond Crystal), 1 teaspoon for shrimp seasoning
2 tablespoons extra-virgin olive oil (for cooking shrimp)

Tomato Sauce

6 tablespoons extra-virgin olive oil
3 large garlic cloves, gently smashed with the flat side of a knife
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes, or to taste
2 pounds cherry tomatoes, larger ones halved, small ones kept whole
1 1/2 teaspoons kosher salt

Pasta

1 pound spaghetti
Kosher salt for pasta water (generous amount to salt water)

Finishing

Handful of basil leaves, torn
Black pepper, to taste

Instructions

Cook the shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, season with 1 teaspoon kosher salt, and cook while stirring occasionally until the shrimp are just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
Prepare the tomato sauce: Using the same skillet, add the remaining 6 tablespoons of olive oil and the smashed garlic cloves. Cook over medium-low heat, turning the garlic occasionally until it turns a light golden color and becomes fragrant, about 4 minutes. Be careful not to burn the garlic. Add the fennel seeds and red-pepper flakes, stir, and cook until fragrant, about 1 minute.
Simmer the tomatoes: Increase the heat to medium and add the cherry tomatoes along with 1 1/2 teaspoons kosher salt. Cook the tomatoes, stirring occasionally until they release their juices and form a saucy consistency, about 25 to 30 minutes.
Cook the spaghetti: While the tomatoes simmer, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. You may choose to drain the pasta, reserving 1/4 cup of pasta water to add back to the sauce if needed.
Reheat shrimp in sauce: Add the shrimp along with any juices back into the tomato sauce and heat for a couple of minutes to warm through. Taste the sauce and adjust seasoning if necessary.
Combine pasta and sauce: Using tongs, transfer the cooked spaghetti directly from the pot to the tomato and shrimp sauce. The starchy water clinging to the pasta will help create a silky sauce. If pasta was drained, add reserved pasta water as needed. Remove the pan from heat.
Finish with basil and pepper: Add the torn basil leaves and toss everything well to combine. Season the dish with freshly ground black pepper to taste and serve immediately.

Notes

Be careful not to burn the garlic when cooking it over medium-low heat; it should turn golden and fragrant only.
Reserve some pasta water when draining spaghetti to adjust sauce consistency if desired.
Thaw shrimp thoroughly before cooking and cut into thirds for better integration into the pasta.
You can adjust red pepper flakes to control the spice level.
This dish is best served immediately for optimal flavor and texture.

Keywords: shrimp pasta, tomato pasta, garlic shrimp, cherry tomato sauce, fennel seeds, spicy pasta