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; 2 cups pasta water (reserved); Salt and pepper (to taste); 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); 1/4 cup packed fresh basil (hand torn)

If you’re craving a dish that’s fresh, vibrant, and seriously satisfying, you’re in the right place. This Shrimp Tomato Basil Pasta Recipe is one of those meals I keep coming back to – it’s got tender shrimp, sweet cherry tomatoes, fragrant basil, and just the right amount of spice, all tossed with al dente linguine. Whether you’re cooking for a weeknight dinner or impressing guests, you’ll find this recipe hits all the right notes without fuss.

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Why You’ll Love This Recipe

Fresh and Simple Ingredients: You get a perfect balance of flavors without complicated prep or hard-to-find items.
Fast and Foolproof: Ready in about 40 minutes, it’s a weeknight winner that’s easy to pull together.
Flexible for Your Taste: You can dial up the heat or swap ingredients to suit your cravings or pantry staples.
Crowd-Pleaser: My family goes crazy for this dish, and I bet yours will too!

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 shrimp pasta recipe, healthy seafood pasta, quick Italian pasta dish, flavorful shrimp dinner

Ingredients You’ll Need

Each ingredient in this Shrimp Tomato Basil Pasta Recipe plays a starring role, working together to build layers of flavor that feel fresh and balanced. When shopping, look for the freshest shrimp you can find and ripe cherry tomatoes for the best taste.

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 shrimp pasta recipe, healthy seafood pasta, quick Italian pasta dish, flavorful shrimp dinner

Shrimp: Large, cleaned, and deveined shrimp work best—fresh if possible, but frozen is fine if you thaw properly.
Baking Soda: A little trick I use to help keep shrimp tender and give them a great texture.
Kosher Salt: Essential for seasoning shrimp and pasta water, and balancing the sauce.
Linguine: I love linguine here because it holds the sauce well, but spaghetti or fettuccine works too.
Extra Virgin Olive Oil: Choose a good-quality one to elevate the flavor of the sauce.
Shallots: Their mild onion flavor softens the garlic and chili’s punch beautifully.
Garlic: Sliced for bursts of flavor that gently infuse the sauce.
Red Chili Pepper: Adds just a hint of heat — adjust or omit to suit your spice tolerance.
Dry White Wine: This lifts the sauce with acidity and depth; if you don’t cook with wine, a splash of lemon juice is a fine substitute.
Cherry Tomatoes: Sweet and juicy, they burst in your mouth and make the sauce naturally vibrant.
Pasta Water: The secret for making your sauce silky and perfectly clingy.
Basil: I always hand tear fresh basil at the end—it makes such a fragrant difference.

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 adaptable this Shrimp Tomato Basil Pasta Recipe is—you can easily put your personal spin on it to make it your own or fit what you have on hand.

Add Veggies: I sometimes toss in sautéed zucchini or spinach for extra greens and mouthfeel.
Make it Creamy: Stir in a splash of heavy cream or cream cheese at the end for a luscious sauce twist.
Swap the Protein: If shrimp isn’t your thing, chicken or scallops are tasty alternatives.
Heat Level: Adjust the chili pepper or add red pepper flakes to kick up the spice exactly how you like it.

How to Make Shrimp Tomato Basil Pasta Recipe

Step 1: Prep the Shrimp for Tenderness

Start by tossing your cleaned shrimp with baking soda and kosher salt. This little trick, which I discovered after some trial and error, helps the shrimp stay tender and gives them an amazing bite. Let it sit for about 15 minutes while you prep the other ingredients. It works wonders for texture, and you’ll thank me later!

Step 2: Cook Linguine Just Right

Bring a large pot of salted water to a boil and cook the linguine until it’s al dente—usually a minute or two shy of the package instructions. Remember, the pasta will finish cooking a bit in the sauce, so you want it firm at this stage. Reserve about 2 cups of pasta water before draining it; this starchy water is gold for loosening the sauce later.

Step 3: Build the Sauce Base

Heat the olive oil in a large skillet over medium heat. Add your sliced shallots, garlic, and the red chili pepper—it fills the kitchen with the most enticing aroma. Cook slowly until the shallots soften and garlic is golden, about 4 minutes. This gentle cooking is key to balancing flavors without bitterness.

Step 4: Deglaze with Wine and Add Tomatoes

Pour in the dry white wine to deglaze the pan, scraping any tasty bits from the bottom. Let it simmer and reduce by half. Then toss in your halved cherry tomatoes—they’ll blister and release juices, creating that fantastic, slightly sweet sauce base that’s the heart of this dish.

Step 5: Cook the Shrimp

Add the shrimp to the skillet, stirring gently. Cook until they turn pink and curl up, usually just a few minutes—overcooking makes them rubbery, so keep a close eye. At this point, if the sauce looks thick, splash in some reserved pasta water to loosen it up and help it coat the linguine beautifully.

Step 6: Bring It All Together

Return the drained linguine to the skillet and toss everything together. Adjust salt and pepper to taste. Finish by tearing fresh basil leaves over the top and gently folding them in—this gives the dish a fragrant, fresh burst that’s absolutely irresistible.

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Pro Tips for Making Shrimp Tomato Basil Pasta Recipe

Baking Soda Magic: Don’t skip this step for marinating your shrimp; it makes a world of difference in tenderness.
Pasta Water Wizardry: Always save some pasta cooking water—it’s the secret to a silky sauce that clings perfectly to your noodles.
Don’t Rush Shallots and Garlic: Low and slow for a few minutes preserves their sweetness and avoids bitterness.
Watch Your Shrimp Closely: They cook very fast; pull them off the heat as soon as they’re pink and curled for tender bites.

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 shrimp pasta recipe, healthy seafood pasta, quick Italian pasta dish, flavorful shrimp dinner

Garnishes

I love sprinkling some freshly grated Parmesan on top for salty richness, plus a few more torn basil leaves to amp up that herbal freshness. Sometimes, I add a drizzle of good-quality extra virgin olive oil right before serving—makes everything shine and taste gourmet.

Side Dishes

For sides, a crisp green salad with lemon vinaigrette complements the pasta beautifully. Or, if I’m in a carb-celebrating mood, garlic bread toasted to golden perfection is unbeatable for mopping up sauce.

Creative Ways to Present

When I’ve served this recipe for dinner parties, I like plating it in shallow bowls with a few whole basil leaves on top and a lemon wedge on the side to squeeze over fresh. It feels elegant but still approachable—a guaranteed way to impress without the fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. The flavors meld even more after resting! Just keep the shrimp pasta separate from delicate basil if you want to maintain freshness.

Freezing

Freezing this pasta isn’t my favorite because shrimp can get a bit rubbery after thawing. But if you want to, freeze the sauce separately without the pasta, then cook fresh pasta when ready to serve—that keeps the texture much better.

Reheating

The best way I’ve found to reheat leftover Shrimp Tomato Basil Pasta Recipe is gently in a skillet over medium-low heat, adding a splash of water or olive oil to loosen the sauce and prevent sticking. Microwaving works but can dry out the shrimp—so be gentle and keep it covered.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning—it helps prevent excess water from diluting the sauce. Fresh is ideal, but properly thawed frozen shrimp will still give excellent results.
What can I substitute for white wine?

If you prefer not to use wine, a splash of lemon juice or white grape juice works nicely to add the acidity and brightness that wine brings to the sauce. Just add it a bit at a time to taste.
How spicy is this Shrimp Tomato Basil Pasta Recipe?

The heat is mild and adjustable. The single small red chili pepper adds just a gentle kick—but you can always leave it out for no spice or increase it if you love it hot. I like to customize it depending on who’s eating!
Can I make this gluten-free?

Yes! Just swap out the linguine for your favorite gluten-free pasta. The sauce and shrimp remain exactly the same, so you won’t miss a thing.

Final Thoughts

This Shrimp Tomato Basil Pasta Recipe has become one of those staples in my kitchen because it’s quick, delicious, and just feels special without requiring any fancy skills. I love sharing it with friends and family because it’s universally loved and easy to tweak for anyone’s tastes. I really encourage you to give it a try—you’ll probably find, like I did, that it becomes your go-to comforting yet fresh dinner that never disappoints.