Shrimp and Tomato Pasta Recipe
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.
- 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
Find it online: https://bitesizedbenny.com/shrimp-and-tomato-pasta-recipe/
