Shrimp, Tomato, and Basil Pasta

Rating: 3.46 stars
244 Ratings
  • 5 star values: 50
  • 4 star values: 77
  • 3 star values: 66
  • 2 star values: 37
  • 1 star values: 14

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

Everyday Food, June 2006

Gallery

Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

Advertisement

Reviews (24)

244 Ratings
  • 5 star values: 50
  • 4 star values: 77
  • 3 star values: 66
  • 2 star values: 37
  • 1 star values: 14
Martha Stewart Member
Rating: 5 stars
09/27/2017
I think this recipe is perfection! This pasta dish is delicious and very simple! I originally made it with pre-cooked shrimp and in that case I just marinaded the shrimp, some garlic, and basil for about an hour before I started the actual cooking for this dish. It was really delicious and fresh tasting (and it was a huge hit at my house)! - Thank you for this great dinner!
Martha Stewart Member
Rating: Unrated
12/08/2013
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
Martha Stewart Member
Rating: Unrated
12/08/2013
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!!
Advertisement
Martha Stewart Member
Rating: Unrated
08/04/2013
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.
Martha Stewart Member
Rating: Unrated
07/29/2012
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.
Martha Stewart Member
Rating: Unrated
06/02/2012
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!
Advertisement
Martha Stewart Member
Rating: 2 stars
05/29/2011
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.
Martha Stewart Member
Rating: 5 stars
05/08/2011
GREAT recipe :)))) even I made to perform like a pro :)))) amazing taste!!!!!!
Martha Stewart Member
Rating: Unrated
11/21/2010
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!
Martha Stewart Member
Rating: Unrated
06/13/2010
we tried it with fettucine and extra 1/2 pound shrimp. very tasty.
Martha Stewart Member
Rating: Unrated
03/31/2010
Love this dish! So good.
Martha Stewart Member
Rating: Unrated
03/31/2010
Love this dish! So good.
Martha Stewart Member
Rating: Unrated
03/25/2010
Easy to make! Husband loved it. I would add more basil or garlic to give it more flavor.
Martha Stewart Member
Rating: Unrated
06/28/2008
real simple and looks delicious ... I would add other veggies too ...
Martha Stewart Member
Rating: Unrated
06/27/2008
add 1 cup white wine 1cup chix stock instead of water yum
Martha Stewart Member
Rating: Unrated
06/24/2008
This sounds delicious and easy ill try it this weekend! thanks
Martha Stewart Member
Rating: Unrated
05/24/2008
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.
Martha Stewart Member
Rating: Unrated
05/23/2008
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!
Martha Stewart Member
Rating: Unrated
05/10/2008
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.
Martha Stewart Member
Rating: Unrated
05/07/2008
Made this lastnight! LOVE IT! I'm eating it for lunch too!!
Martha Stewart Member
Rating: Unrated
04/16/2008
very yummy!!!!
Martha Stewart Member
Rating: Unrated
04/16/2008
very yummy!!!!
Martha Stewart Member
Rating: Unrated
02/29/2008
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.
Martha Stewart Member
Rating: Unrated
02/03/2008
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!!!
More Reviews
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 10/23/2021