Name: Easy Tomato Basil Shrimp Pasta
Ingredients: Pasta: 1 pound of your favorite pasta shape (linguine, spaghetti, penne, or fettuccine work exceptionally well). Choose a high-quality pasta for the best texture and flavor.; Shrimp: 1 pound of large shrimp, peeled and deveined. Opt for fresh or frozen shrimp, ensuring they are thawed properly if using frozen.; Olive Oil: ¼ cup of extra virgin olive oil. This forms the base of our flavorful sauce and adds richness to the dish.; Garlic: 4 cloves of garlic, minced. Freshly minced garlic provides the best aromatic punch.; Canned Diced Tomatoes: 28 ounces of high-quality canned diced tomatoes, undrained. Look for brands known for their flavor and vibrant color.; Fresh Basil: 1 cup of fresh basil leaves, roughly chopped. Fresh basil is crucial for that signature aroma and flavor.; Tomato Paste: 2 tablespoons of tomato paste. This intensifies the tomato flavor and adds depth to the sauce.; Red Pepper Flakes: ¼ teaspoon of red pepper flakes (optional, for a touch of heat). Adjust to your spice preference or omit entirely.; Dry White Wine: ½ cup of dry white wine (such as Pinot Grigio or Sauvignon Blanc) (optional). Wine adds complexity and acidity to the sauce. Chicken broth can be substituted if preferred.; Salt: To taste. Enhances all the flavors in the dish.; Black Pepper: Freshly ground black pepper, to taste. Adds a subtle spice and depth.; Parmesan Cheese: Freshly grated Parmesan cheese, for serving (optional). Adds a salty, savory finish.

Ingredients

Pasta: 1 pound of your favorite pasta shape (linguine, spaghetti, penne, or fettuccine work exceptionally well). Choose a high-quality pasta for the best texture and flavor.
Shrimp: 1 pound of large shrimp, peeled and deveined. Opt for fresh or frozen shrimp, ensuring they are thawed properly if using frozen.
Olive Oil: ¼ cup of extra virgin olive oil. This forms the base of our flavorful sauce and adds richness to the dish.
Garlic: 4 cloves of garlic, minced. Freshly minced garlic provides the best aromatic punch.
Canned Diced Tomatoes: 28 ounces of high-quality canned diced tomatoes, undrained. Look for brands known for their flavor and vibrant color.
Fresh Basil: 1 cup of fresh basil leaves, roughly chopped. Fresh basil is crucial for that signature aroma and flavor.
Tomato Paste: 2 tablespoons of tomato paste. This intensifies the tomato flavor and adds depth to the sauce.
Red Pepper Flakes: ¼ teaspoon of red pepper flakes (optional, for a touch of heat). Adjust to your spice preference or omit entirely.
Dry White Wine: ½ cup of dry white wine (such as Pinot Grigio or Sauvignon Blanc) (optional). Wine adds complexity and acidity to the sauce. Chicken broth can be substituted if preferred.
Salt: To taste. Enhances all the flavors in the dish.
Black Pepper: Freshly ground black pepper, to taste. Adds a subtle spice and depth.
Parmesan Cheese: Freshly grated Parmesan cheese, for serving (optional). Adds a salty, savory finish.

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Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, indicating pasta that is cooked through but still firm to bite. Reserve about 1 cup of pasta water before draining. This starchy water is essential for creating a silky sauce. Drain the pasta and set aside.
Sauté the Garlic and Red Pepper Flakes (Optional): While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter.
Deglaze with White Wine (Optional): If using white wine, pour it into the skillet. Increase the heat slightly and let it simmer for about 2-3 minutes, scraping up any browned bits from the bottom of the pan. This process, called deglazing, adds depth of flavor to the sauce. Allow the wine to reduce slightly, concentrating its flavors. If omitting wine, simply proceed to the next step.
Add Tomato Paste and Cook: Stir in the tomato paste and cook for about 1-2 minutes, stirring constantly. Cooking the tomato paste deepens its flavor and removes any raw taste. Ensure it’s well incorporated into the garlic and oil mixture.
Add Diced Tomatoes and Simmer: Pour in the canned diced tomatoes (undrained) and their juices. Season with salt and black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly. Taste and adjust seasoning as needed during simmering.
Cook the Shrimp: While the sauce is simmering, prepare the shrimp. Ensure the shrimp is peeled, deveined, and patted dry with paper towels. This helps them brown nicely and prevents steaming. Once the sauce has simmered for about 15-20 minutes, increase the heat to medium. Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the shrimp and tomato sauce. Toss everything together to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water helps to emulsify the sauce and create a silky, glossy coating.
Stir in Fresh Basil: Remove the skillet from the heat and stir in the fresh basil. The heat from the pasta and sauce will gently wilt the basil, releasing its fragrant aroma.
Serve Immediately: Serve the Easy Tomato Basil Shrimp Pasta immediately while it’s hot and flavorful. Garnish with freshly grated Parmesan cheese (if desired) and extra fresh basil leaves for a beautiful presentation. Enjoy!

Nutrition

Serving Size: one normal portion
Calories: 550
Protein: 35 grams