Name: Shrimp Tomato Basil Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/4 pounds large shrimp (21/25 count, cleaned and deveined); 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 pound linguine; 1/4 cup extra virgin olive oil; 2 large shallots (sliced); 3 cloves garlic (sliced); 1 small red chili pepper; 3/4 cup dry white wine; 12 ounces cherry tomatoes (halved); 2 cups pasta water (reserve from cooked pasta, may not need all); Salt and pepper (to taste); 1/4 cup packed fresh basil (hand torn)

If you’re on the hunt for a dish that’s bursting with fresh flavors yet completely doable on a weeknight, this Shrimp Tomato Basil Pasta Recipe is exactly what you need in your kitchen repertoire. I absolutely love how the garlicky cherry tomato sauce mingles with tender shrimp and fragrant basil, all wrapped up in perfectly cooked linguine. Once you make this, it’s going to be your go-to when you want something impressive but easy – trust me, everyone raves about it!

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Why You’ll Love This Recipe

Quick and Easy: This recipe comes together in about 40 minutes, perfect for busy evenings.
Fresh & Flavorful: The sweet cherry tomatoes, spicy chili, and bright basil create a vibrant, mouthwatering sauce.
Perfectly Balanced Protein: Tender shrimp add the right amount of protein without overpowering the dish.
Crowd-Pleaser: It’s elegant enough for guests but simple enough for weeknight dinners.

The image shows a white plate holding a serving of spaghetti with several pieces of cooked shrimp on top. The pasta is light yellow and tangled in the center with bright red cherry tomatoes scattered throughout. There are green basil leaves placed on the spaghetti, adding a fresh touch. A silver fork rests on the right side of the plate, slightly touching the food. The plate is set against a white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7 - Shrimp Tomato Basil Pasta, easy seafood pasta recipe, quick shrimp pasta, healthy shrimp pasta dish, flavorful pasta with cherry tomatoes

Ingredients You’ll Need

Every ingredient in this Shrimp Tomato Basil Pasta Recipe plays its part to create a perfect harmony of tastes and textures. I always recommend using fresh shrimp and ripe cherry tomatoes – it really makes a difference. You don’t need anything fancy, but a good-quality olive oil and fresh basil are key here.

Flat lay of large raw shrimp with shells removed and deveined, a small heap of baking soda powder on white ceramic plate, coarse kosher salt crystals in a small white bowl, uncooked linguine pasta nest, a small white bowl with extra virgin olive oil, two fresh shallots thinly sliced on white ceramic plate, three sliced garlic cloves arranged neatly on white plate, one whole small red chili pepper, a small white bowl holding dry white wine, halved bright red cherry tomatoes spread on white plate, a small bunch of fresh hand-torn basil leaves on white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Shrimp Tomato Basil Pasta, easy seafood pasta recipe, quick shrimp pasta, healthy shrimp pasta dish, flavorful pasta with cherry tomatoes

Large shrimp: I use peeled and deveined shrimp, about 21/25 count size – they’re just the right size to stay juicy and tender.
Baking soda: This is a neat trick I discovered to make shrimp extra tender by softening their texture.
Kosher salt: Essential to season both the pasta water and the shrimp evenly.
Linguine: I love linguine here because its flat shape holds the sauce beautifully.
Extra virgin olive oil: Use a good quality one as it forms the base of the sauce and carries the flavors.
Shallots: I slice them thin – they melt into the sauce with a gentle sweetness you don’t get from onions.
Garlic: Thinly sliced garlic adds that classic punch without being overpowering.
Red chili pepper: This adds just the right hint of heat – don’t skip it if you want a little kick!
Dry white wine: It brightens the sauce and adds depth – if you don’t drink wine, a splash of chicken broth works, too.
Cherry tomatoes: Halved fresh cherry tomatoes burst with sweetness and create a luscious sauce as they cook down.
Pasta water: Reserved cooking water helps loosen the sauce and bind it to the pasta perfectly.
Fresh basil: Hand-torn basil leaves finish the dish with fragrant, herbaceous notes that tie everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Shrimp Tomato Basil Pasta Recipe is – you can tweak it to match your mood or what’s in your pantry. Over the years, I’ve played around with different tweaks to suit family preferences or just seasonality, and it’s always been a hit.

Spice it up: For a bolder heat, try adding crushed red pepper flakes along with the chili pepper; my family adores the extra kick this brings.
Make it creamy: Stir in a splash of heavy cream or mascarpone at the end for a luscious, creamy sauce that feels indulgent but still light.
Swap the shrimp: If seafood isn’t your thing, chicken breast cut into thin strips works wonderfully with the same sauce.
Gluten-free: Use gluten-free pasta or spiralized zucchini to keep it GF-friendly without losing any flavor.

How to Make Shrimp Tomato Basil Pasta Recipe

Step 1: Prep your shrimp for the best texture

This step is a game-changer – toss your peeled and deveined shrimp in baking soda and kosher salt and let them sit for about 15 minutes. I discovered this trick and it makes the shrimp incredibly tender, almost melt-in-your-mouth, which is a huge step up from just seasoning and cooking immediately. After that, give them a rinse and pat dry before you cook.

Step 2: Cook the pasta to al dente perfection

While the shrimp are resting, bring a large pot of salted water to a boil and cook your linguine according to package instructions until al dente. Don’t forget to reserve at least 2 cups of pasta water before draining — this starchy water is pure magic for loosening sauces and helping them cling to your noodles beautifully.

Step 3: Sauté the aromatics and build your sauce

Heat your good quality olive oil in a large skillet over medium heat. Add the sliced shallots and cook until they soften and turn golden – this adds a sweet depth you won’t regret. Toss in the garlic and red chili pepper, and be careful not to burn the garlic; you want it fragrant and golden, not bitter. Next, pour in the white wine and let it simmer for a few minutes to reduce slightly. This process sets the flavor base that makes this sauce sing.

Step 4: Bring on the tomatoes and shrimp

Add your halved cherry tomatoes to the skillet and cook until they start breaking down and release their juices, about 5-7 minutes. This creates the lovely fresh tomato sauce. Now, add the shrimp and cook just until they turn pink and opaque – it only takes about 3-4 minutes. Overcooking shrimp is my biggest pet peeve; they go rubbery fast, so keep a close eye!

Step 5: Toss together and finish with basil

Lower the heat and add the drained linguine straight into the skillet with your shrimp and tomato sauce. Pour in a splash of the reserved pasta water as needed to loosen things up and help the sauce cling to every strand. Give everything a good toss until well combined and glossy. Just before serving, scatter the freshly torn basil over the top – the aroma is incredible and brings the whole dish to life.

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Pro Tips for Making Shrimp Tomato Basil Pasta Recipe

Tenderizing Shrimp: The baking soda soak is subtle but transformative — don’t skip it if you want the shrimp to be soft and juicy every time.
Reserve Pasta Water: This starchy water is your best friend for making the sauce silky and perfectly cling to the pasta.
Cook Shrimp Last: Since shrimp cooks quickly, add it halfway through simmering your sauce to avoid rubbery bites.
Fresh Basil Finish: Add basil just before serving to preserve its flavor and vibrant color.

How to Serve Shrimp Tomato Basil Pasta Recipe

The image shows a black pan filled with cooked spaghetti pasta mixed with orange-pink shrimp and small bits of red tomato scattered throughout. Bright green basil leaves lay on top in three spots, adding fresh color. The spaghetti noodles are creamy yellow and twisted around a silver fork resting inside the pan on the right side. The pan sits on a white marbled surface with a wooden texture background faintly visible. The scene looks warm and inviting, with a mix of textures from smooth pasta to plump shrimp and torn basil leaves. Photo taken with an iphone --ar 2:3 --v 7 - Shrimp Tomato Basil Pasta, easy seafood pasta recipe, quick shrimp pasta, healthy shrimp pasta dish, flavorful pasta with cherry tomatoes

Garnishes

I usually finish this pasta with an extra drizzle of olive oil, a few more torn basil leaves, and if I’m feeling fancy, a sprinkle of grated Parmesan or Pecorino. The cheese adds a salty, creamy contrast that my family goes crazy for every single time.

Side Dishes

To round out the meal, I love pairing this pasta with a simple mixed green salad dressed lightly with lemon vinaigrette, or some roasted vegetables like asparagus or zucchini. Garlic bread on the side isn’t a bad idea either — something to mop up that luscious sauce!

Creative Ways to Present

For special occasions, I’ve served this Shrimp Tomato Basil Pasta Recipe in individual shallow bowls, garnished with edible flowers and fresh basil sprigs, which makes it feel elegant and festive without extra fuss. You can also twist the linguine into neat nests on each plate for a restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they last well up to 2 days. When saving, I leave the basil off to keep it fresh and add it back in when reheating. Shrimp can dry out, so you want to be gentle when reheating.

Freezing

I don’t often freeze this dish because the texture of shrimp and fresh basil suffers a bit, but if you want to, it’s best to freeze the sauce separately from the pasta. Defrost in the fridge overnight and combine fresh before serving.

Reheating

The trick to reheating is to do it gently on the stovetop over low heat, adding a splash of water or olive oil to bring everything back to life. This keeps the shrimp tender and avoids drying out the pasta. Microwave works in a pinch, but low and slow on the stove is my favorite way to go.

FAQs

Can I use frozen shrimp in this Shrimp Tomato Basil Pasta Recipe?

Yes! Just make sure to fully thaw the shrimp before using them. Pat them dry to avoid excess water in the sauce, and follow the baking soda tenderizing step for best results.
What can I substitute for white wine in the recipe?

If you prefer not to use wine, chicken broth or vegetable broth with a splash of lemon juice make great alternatives that still add acidity and depth to the sauce.
How spicy is this pasta?

The heat level is mild thanks to the small red chili pepper. You can adjust the spiciness by adding more chili or including crushed red pepper flakes if you like it hotter.
Can I prepare this recipe gluten-free?

Absolutely! Just swap the linguine for your favorite gluten-free pasta. The sauce works just as beautifully with gluten-free options.

Final Thoughts

This Shrimp Tomato Basil Pasta Recipe holds a special place in my heart because it always feels like a little celebration, no matter how simple the occasion. I love that it’s so easy to make but delivers such fresh, vibrant flavors that wow my family and friends. If you’re looking for a recipe to add to your weeknight rotation (or your next dinner party), give this one a try – I can’t wait to hear what you think when that first garlicky bite hits your taste buds!