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Under 30 Minutes

Shrimp, Tomato, and Basil Pasta

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Shrimp, Tomato, and Basil Pasta

Source: Everyday Food, June 2006


  • 1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
  • Coarse salt and ground pepper
  • 6 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 pound linguine
  • 1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)


  1. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.

  2. Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.

  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Reviews (23)

  • davesch 8 Dec, 2013

    Sorry. More comments from my below review:
    -Be generous with garlic, salt and pepper. Try taking the raw seasoned shrimp, put in a Zip bag with 3 tbl of olive oil and more minced garlic; shake and marinate about 30 min before cooking.

    -Use a PINCH of cayenne pepper & 2 or 3 shakes of hot red pepper flakes. Gives BIG boost in flavor w/0 making hot spicy.

    -Add basil and cherry tomatoes at beginning of sauce. Also adds significant flavor boost.

    -Cook sauce more than 15 min if too watery

  • davesch 8 Dec, 2013

    This recipe is fantastic. I made a few adjustments. The very first time it was a bit watery so I let the sauce boil out longer.

    My additions to the sauce:
    * Cayenne pepper
    * Red pepper flakes
    * 2 more garlic cloves, minced

    I also added tomatoes and basil at beginning of making sauce. It adds a LOT more flavor to the sauce as it cooks and tomatoes are softer. The red pepper and PINCH of cayenne adds a bit of kick and a much more flavor w/o making it spicy hot.

    This recipe is great!!

  • allison m lane 4 Aug, 2013

    I usually trust Martha Stewart recipes but this was very disappointing. Do not try it. It was so watery that it was like eating soup.

  • jeannetomlin 29 Jul, 2012

    Although a good start, I found this too watery and bland for my taste. The second time I added sauteed diced onion and reduced the water by 3/4 and added a 1/4 cup of white wine. That brought it to the level of flavour I prefer.

  • fiz 2 Jun, 2012

    I made this last night. I needed something to make with shrimp in a hurry for dinner. I didn't have cherry tomatoes, so I cut the water in half and used only a can of Aylmer Accents tomatoes with celery, green peppers and onions. I doubled up the garlic and added a splash of white wine and I must say this is my new in-a-hurry meal! It was absolutely delicious and it really did take only 30 minutes!

  • samanthabrown73 29 May, 2011

    I have to say - I was really disappointed with how this came out. I tried to double the sauce, which may explain why it didn't work so well. I found the sauce to be very watery versus just a light sauce. It seemed so simple, but really didn't come out well for me.

  • iggypopovic 8 May, 2011

    GREAT recipe :)))) even I made to perform like a pro :))))
    amazing taste!!!!!! <3

  • HappyRoxy 21 Nov, 2010

    I made this 2 nights ago and it was absolutely delicious! We enjoyed it with a lovely bottle of French Chablis. I'm looking forward to making this again!

  • GiLima 13 Jun, 2010

    we tried it with fettucine and extra 1/2 pound shrimp. very tasty.

  • AlexisTirado 31 Mar, 2010

    Love this dish! So good.

  • AlexisTirado 31 Mar, 2010

    Love this dish! So good.

  • marcys24 25 Mar, 2010

    Easy to make! Husband loved it. I would add more basil or garlic to give it more flavor.

  • jamagna 28 Jun, 2008

    real simple and looks delicious ... I would add other veggies too ...

  • chefal 27 Jun, 2008

    add 1 cup white wine 1cup chix stock instead of water yum

  • sexymama 24 Jun, 2008

    This sounds delicious and easy ill try it this weekend! thanks

  • dovecanyon 24 May, 2008

    My family won't eat the diced tomatoes in pasta, so I used crushed tomatoes instead. Also added black olives in place of the cherry tomatoes. It was wonderful.

  • mandacorry 23 May, 2008

    We've made this numerous times and it is always a hit. Whole wheat spaghetti substitutes well for the linguine. Make sure you have lots of crusty Italian bread for dipping!

  • Vtlady 10 May, 2008

    Family loved it. I used Italian style diced tomatoes and substituted red wine for 1 cup of water. I also added half the cherry tomatoes and a quarter of the basil while simmering. I'll definitely make again.

  • hayleycouture 7 May, 2008

    Made this lastnight! LOVE IT! I'm eating it for lunch too!!

  • smsalud 16 Apr, 2008

    very yummy!!!!

  • smsalud 16 Apr, 2008

    very yummy!!!!

  • RoxaneMC 29 Feb, 2008

    I tried this last night and it was great. A couple of pointers, I only used 1/2 the can of tomotoes and all the juice. I did not add any water. It was delicious. Try adding some scallops and clams and it will be even better.

  • misscryss 3 Feb, 2008

    i made this last night as a side to chicken stuffed with cheese, tomato, and basil (the recipe can be found on here) this was very yummy and the presentation was beautiful. when i make this again i will probably only add about a half of a cup of water to the diced tomatoes because the sauce was a little watery for my likings. overall this was very tasty!!!

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