Fresh Tomato Shrimp Pasta is a celebration of summer’s bounty in a simple yet delicious dish. This recipe combines succulent shrimp, ripe tomatoes, aromatic herbs, and al dente pasta to create a symphony of flavors that’s both refreshing and satisfying. Whether you’re looking for a quick weeknight meal or a delightful way to savor the season’s tomatoes, this dish is the perfect choice. Get ready to enjoy a burst of summer in every bite.
Ingredients
- 8 ounces linguine or your favorite pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4-5 ripe tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish
- Fresh basil leaves for garnish
Instructions
Cooking the Pasta:
- In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
Sautéing the Shrimp:
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet and season with salt and black pepper. Cook for about 1-2 minutes per side, or until they turn pink and opaque. Be careful not to overcook them. Transfer the cooked shrimp to a plate and set them aside.
Making the Tomato Sauce:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the minced garlic and red pepper flakes. Sauté for about 30 seconds, or until fragrant.
- Stir in the diced tomatoes and cook for 3-4 minutes, or until the tomatoes begin to soften and release their juices.
- Return the cooked shrimp to the skillet and add the chopped fresh basil and parsley. Stir to combine all the ingredients.
Combining Pasta and Sauce:
- Add the cooked and drained pasta to the skillet with the tomato and shrimp mixture.
- Toss everything together, adding a bit of the reserved pasta cooking water if needed to create a silky sauce that coats the pasta.
- Season the Fresh Tomato Shrimp Pasta with additional salt and black pepper to taste.
Serving:
- Serve the pasta hot, garnished with grated Parmesan cheese and fresh basil leaves.
Variations and Tips
- Cherry Tomatoes: You can use cherry or grape tomatoes if you prefer a sweeter and slightly tangy flavor.
- Pasta Options: Swap out linguine for your preferred pasta shape, such as spaghetti, fettuccine, or penne.
- Extra Veggies: Enhance the dish by adding other summer vegetables like zucchini, bell peppers, or spinach.
- Wine Pairing: Pair this dish with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the fresh flavors.
- Protein Swap: If you’re not a fan of shrimp, you can use cooked chicken breast or even seared scallops as a tasty alternative.
- Storage: Store any leftover Fresh Tomato Shrimp Pasta in an airtight container in the refrigerator. Reheat gently in the microwave or on the stove with a splash of water to revive the sauce.
Fresh Tomato Shrimp Pasta is the embodiment of summer on a plate. This recipe beautifully showcases the vibrant flavors of ripe tomatoes and herbs, complemented by tender shrimp and perfectly cooked pasta. Whether you’re enjoying it on a warm summer evening or dreaming of sunshine during colder months, this dish is a delightful reminder of the season’s bounty. So, embrace the freshness of summer and savor each mouthful of this Fresh Tomato Shrimp Pasta.
