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Shrimp Tomato Basil Pasta

This shrimp tomato basil pasta combines tender, pink shrimp with juicy cherry tomatoes and fresh basil, all tossed with al dente spaghetti in a silky, flavorful sauce. The dish highlights the magic of starchy pasta water, which creates a glossy coating that clings beautifully to every bite, resulting in a vibrant, summery-looking plate with a tender yet slightly chewy pasta texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g spaghetti or linguine good quality
  • 300 g raw shrimp, deveined preferably large, briny
  • 200 g cherry tomatoes halved
  • 10 leaves fresh basil torn just before adding
  • 3 cloves garlic thinly sliced
  • 4 tablespoons extra virgin olive oil
  • 1 cup pasta water reserved from boiling pasta
  • to taste salt and black pepper
  • 1 lemon lemon for optional squeeze

Equipment

  • Large pot for boiling pasta
  • Large skillet or frying pan
  • Slotted spoon
  • Measuring Cup

Method
 

  1. Bring a large pot of salted water to a rolling boil, then add the spaghetti. Cook until just al dente, about 8 minutes, until the pasta is tender but still has a slight bite. Before draining, scoop out and reserve 1 cup of starchy pasta water, then drain the pasta and set aside.
  2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced garlic and sauté for about 30 seconds until fragrant, making sure it doesn't brown or burn.
  3. Add the raw shrimp to the skillet. Cook for about 2-3 minutes per side, until they turn a bright pink and are opaque, with a slight curl. Remove the shrimp from the pan and set aside.
  4. In the same skillet, toss in the halved cherry tomatoes. Cook for 1-2 minutes, sizziling softly, until they soften slightly and start to release their juices, creating a fragrant, glossy mixture.
  5. Return the cooked shrimp to the skillet. Pour in about ¼ cup of the reserved pasta water and stir gently to create a silky, glossy sauce that coats the shrimp and tomato mixture.
  6. Add the drained pasta to the skillet. Toss everything together over low heat for about 1 minute, allowing the flavors and sauce to meld and cling to the noodles beautifully.
  7. Remove the skillet from heat and tear fresh basil leaves over the pasta. Toss gently to distribute the aroma and bright herbal flavor evenly through the dish.
  8. Season with salt and freshly ground black pepper to taste. For an extra touch of brightness, squeeze fresh lemon juice over the top before serving.
  9. Transfer the pasta to serving plates, ensuring each portion has a good mix of shrimp, tomatoes, and basil. Drizzle with a little more olive oil if desired, and serve immediately while hot and fragrant.

Notes

Use fresh, ripe tomatoes and basil for the best flavor. Keep an eye on the garlic to prevent burning, and don't overcook the shrimp to maintain their juicy texture. Reserve pasta water generously as it’s the secret to that luscious, clingy sauce.