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Shrimp, Tomato, and Basil Pasta

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The summery flavors of tomatoes and fresh basil pair perfectly with sauteed shrimp in this light pasta dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2006

Ingredients

  • 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)

Directions

  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 Add a comment

  • 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
    Reply
  • 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. ALSO: 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!!
    Reply
  • aschuchef
    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.
    Reply
  • JR Tomlin
    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.
    Reply
  • Fiona in Toronto
    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!
    Reply
  • sbjohnston
    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.
    Reply
  • iggypopovic
    8 MAY, 2011
    GREAT recipe :)))) even I made to perform like a pro :)))) amazing taste!!!!!!
    Reply
  • 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!
    Reply
  • GiLima
    13 JUN, 2010
    we tried it with fettucine and extra 1/2 pound shrimp. very tasty.
    Reply
  • AlexisTirado
    31 MAR, 2010
    Love this dish! So good.
    Reply