Description
This Shrimp and Tomato Pasta recipe features succulent shrimp cooked to perfection and tossed with a rich, garlicky cherry tomato sauce infused with fennel seeds and red pepper flakes. Paired with al dente spaghetti and fresh basil, this dish offers a perfect balance of savory, spicy, and fresh flavors ideal for a satisfying weeknight dinner or a special occasion.
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
- Black pepper, to taste
Pasta and Garnish
- 1 pound spaghetti
- Handful of basil leaves, torn
Instructions
- Cook the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the thawed and cut shrimp with 1 teaspoon kosher salt. Add the shrimp to the pan and cook, stirring occasionally, until they are just cooked through, about 3 minutes. Transfer the shrimp to a separate dish and set aside. Discard any excess liquid in the pan.
- Prepare the tomato sauce base: To the same skillet, add the remaining 6 tablespoons of olive oil and the smashed garlic cloves. Cook over medium-low heat, turning the garlic a couple of times until it becomes light golden and fragrant, about 4 minutes, being careful not to burn it. Add the fennel seeds and red pepper flakes, stirring and cooking until aromatic, about 1 minute.
- Cook the tomatoes: Increase heat to medium and add the halved and whole cherry tomatoes to the skillet along with 1 1/2 teaspoons kosher salt. Cook the tomatoes, stirring occasionally, until they release their juices and form a saucy consistency, approximately 25 to 30 minutes.
- Cook the pasta: While the tomato sauce cooks, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes.
- Reheat shrimp in sauce: Transfer the cooked shrimp along with any juices from the dish back into the tomato sauce to warm for a couple of minutes. Taste the sauce and adjust seasoning if needed.
- Combine pasta and sauce: Using tongs, transfer the cooked spaghetti directly from the pasta pot into the skillet with the tomato and shrimp sauce. The starch from the pasta water will help create a silky sauce. If you prefer, you can drain the spaghetti and reserve 1/4 cup of the pasta cooking water to add as needed for the sauce’s consistency.
- Finish and serve: Remove the skillet from heat. Add the torn basil leaves, toss everything well to combine. Season with freshly ground black pepper to taste. Serve immediately.
Notes
- Using high-quality extra-virgin olive oil enhances the flavor of the sauce.
- Be careful not to burn the garlic to avoid bitterness in the sauce.
- Reserve some pasta water to adjust the sauce consistency if needed.
- To make the dish spicier, increase the red-pepper flakes according to your taste.
- Fresh basil adds a fragrant finish; substitute with dried if fresh is not available, but add less.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: shrimp pasta, tomato pasta, seafood pasta, Italian pasta recipe, cherry tomato sauce, easy pasta dinner
