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 (reserve from cooking); 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); Salt and pepper (to taste); 1/4 cup packed basil (hand torn)

If you’re craving a dish that feels like a warm hug in a bowl, you’re going to love this Shrimp Tomato Basil Pasta Recipe. It’s one of those meals that straddles the line between fancy and fuss-free — perfect for a weeknight dinner but impressive enough for guests. I absolutely love how the sweet cherry tomatoes and fragrant basil bring together the tender shrimp and linguine, creating a sauce that’s fresh, garlicky, and just a little spicy. Once you make this, I promise it’ll become one of your go-to pasta dishes.

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Why You’ll Love This Recipe

Simple Ingredients: Uses fresh and easy-to-find ingredients that come together beautifully.
Quick to Prepare: Ready in about 40 minutes, making it perfect for busy nights.
Flavorful and Balanced: Garlic, chili, and basil add vibrant layers without overpowering the shrimp.
Versatile: Easy to customize with different pasta types or spice levels to suit your taste.

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, quick seafood pasta, healthy shrimp pasta dish, flavorful tomato basil pasta

Ingredients You’ll Need

The magic in this Shrimp Tomato Basil Pasta Recipe comes from combining tender shrimp with a lively sauce made from shallots, garlic, and cherry tomatoes — all brightened up by fresh basil. Choosing the right ingredients really makes a difference, so here’s how I approach shopping.

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, quick seafood pasta, healthy shrimp pasta dish, flavorful tomato basil pasta

Large Shrimp: I like 21/25 count shrimp — they hold up nicely during cooking and have great texture.
Baking Soda: A little trick I use to make shrimp extra tender and help them cook evenly.
Kosher Salt: Enhances flavor throughout the recipe without being overpowering.
Linguine: This pasta shape works perfectly to catch the sauce, but you can swap for spaghetti or fettuccine.
Extra Virgin Olive Oil: Use good quality here — it’s the base of the sauce and adds richness.
Shallots: Milder than onions and add a subtle sweetness that blends well with garlic and tomatoes.
Garlic: Fresh cloves sliced thin for robust aroma and flavor.
Small Red Chili Pepper: Adds just the right kick; adjust quantity to your heat preference.
Dry White Wine: Helps deglaze the pan and infuses a subtle acidity that balances the richness.
Cherry Tomatoes: Sweet and juicy, halving them releases their juices beautifully into the sauce.
Pasta Water: Starchy water is a secret weapon for loosening the sauce and helping it cling to the pasta.
Fresh Basil: Hand-torn for that burst of herbaceous freshness at the end.
Salt and Pepper: To adjust the seasoning to your liking.

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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 making this Shrimp Tomato Basil Pasta Recipe my own depending on the mood or what I have on hand. Don’t be afraid to tweak ingredients or add extras to suit your tastes — that’s part of the fun!

Mild Version: If you prefer less heat, I’ve cut down the chili pepper or swapped it out entirely for sweet bell pepper, and it still tastes amazing.
Gluten-Free Swap: Using gluten-free linguine works perfectly for a gluten-sensitive crowd — no one misses a thing.
Veggie Boost: Sometimes I toss in spinach or zucchini ribbons towards the end for added color and nutrition.
Wine-Free Option: Substitute the white wine with low-sodium chicken broth or pasta cooking water if you want to skip alcohol.

How to Make Shrimp Tomato Basil Pasta Recipe

Step 1: Prep the Shrimp for Tenderness and Flavor

This little step makes a big difference! Toss your cleaned and deveined shrimp with baking soda and kosher salt. I let them sit for about 10 minutes while prepping the rest of the ingredients. The baking soda raises the pH and helps the shrimp stay plump and juicy during cooking — a game-changer I discovered after a few too many rubbery shrimp disasters.

Step 2: Cook the Pasta to Al Dente Perfection

While the shrimp “rests,” boil your linguine in salted water until just al dente. I like to save about 2 cups of pasta water before draining — this starchy liquid is pure gold for adjusting sauce texture later on. Overcooked pasta is the quickest way to a disappointing dish, so keep an eye on the timer and taste test 1-2 minutes before the package suggestion.

Step 3: Sauté Shallots, Garlic, and Chili to Build the Flavor Base

Heat the extra virgin olive oil in a large skillet, and gently cook the sliced shallots, garlic, and the small red chili pepper. Take your time here — I usually cook them over medium heat until the shallots become translucent and the garlic is fragrant but not browned. This step infuses the oil with all those aromatic flavors, giving the sauce its incredible depth.

Step 4: Add White Wine and Cherry Tomatoes

Pour in the dry white wine to deglaze the pan — you’ll see all those tasty browned bits lift up, adding richness. Let it reduce slightly, then toss in halved cherry tomatoes. Cook until the tomatoes just start breaking down, releasing their juices into a vibrant sauce. This bright, lightly acidic base is what makes this Shrimp Tomato Basil Pasta Recipe feel so fresh and alive.

Step 5: Cook the Shrimp and Bring It All Together

Add the shrimp to the pan and cook until pink and opaque — this usually takes about 3-4 minutes depending on their size. Don’t overcook! Then, toss in the drained linguine, splash in some reserved pasta water to loosen up the sauce, and season with salt and pepper to taste. Finally, sprinkle the hand-torn fresh basil on top and gently fold it in. At this point, your kitchen will smell like you just stepped into an Italian trattoria.

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Pro Tips for Making Shrimp Tomato Basil Pasta Recipe

Tender Shrimp Hack: The baking soda soak really tenderizes shrimp, making every bite juicy and soft.
Save Pasta Water: Always reserve some pasta water—it’s perfect for adjusting sauce consistency and helps it cling to your noodles.
Keep Garlic Gentle: Slice garlic thin and cook on medium heat so it softens without burning, which can make it bitter.
Don’t Overcrowd the Pan: Cook shrimp in batches if needed to get a nice sear and even cooking.

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, quick seafood pasta, healthy shrimp pasta dish, flavorful tomato basil pasta

Garnishes

I like to finish with an extra sprinkle of freshly torn basil leaves and a few twists of cracked black pepper. Sometimes I grate a little Parmesan on top for richness, but that’s totally optional — the dish shines on its own. A drizzle of good olive oil right before serving adds a pretty glossy finish and a touch of fruity flavor.

Side Dishes

My family goes crazy for this pasta paired with a crisp green salad dressed lightly with lemon vinaigrette. Garlic bread or crusty sourdough on the side is a must-have for sopping up every last bit of that delicious sauce. Roasted vegetables like asparagus or broccoli also complement this meal beautifully.

Creative Ways to Present

For special occasions, I like to plate this in shallow bowls, swirling the pasta into neat nests and topping with a sprig of basil and a lemon wedge on the side. It adds a restaurant feel right at home, perfect for impressing guests or turning any night into a celebration.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to two days. The pasta soaks up the sauce over time, so it’s still tasty but slightly less saucy — still great for a quick lunch!

Freezing

Honestly, I don’t recommend freezing this particular Shrimp Tomato Basil Pasta Recipe because the texture of the shrimp and fresh basil doesn’t hold up well. If you want to prep ahead, I suggest cooking everything except the shrimp and basil, then adding those fresh before serving.

Reheating

Reheat leftovers gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Microwave works too, but I find heating it slowly keeps the shrimp tender and prevents drying out.

FAQs

Can I use frozen shrimp for this Shrimp Tomato Basil Pasta Recipe?

Yes! Just make sure to thaw the shrimp completely and pat them dry before starting. Removing excess moisture helps the shrimp cook better and prevents the sauce from becoming watery.
What can I substitute for shallots if I don’t have any?

You can use a small yellow or sweet onion instead — just slice it thinly and cook a bit longer until soft and translucent. Shallots have a milder flavor, so onions may bring a stronger taste but still delicious.
How spicy is this pasta with the red chili pepper?

The chili adds a gentle warmth that complements the garlic and tomato without overpowering. If you prefer more or less heat, feel free to adjust the amount or remove the seeds before cooking.
Can I make this recipe ahead of time?

You can prep the sauce and cook the pasta in advance but wait to cook the shrimp and add fresh basil until just before serving to keep everything tasting fresh.

Final Thoughts

This Shrimp Tomato Basil Pasta Recipe holds a special place in my kitchen rotation because it’s comforting, bright, and surprisingly easy to pull off. I love sharing it with friends who always ask for the recipe afterward! Give yourself the joy of a flavorful homemade pasta dish that doesn’t demand hours or complicated steps — I promise you’ll keep coming back to it every time you want something delicious and satisfying. Go ahead, try it out this week and see how this little bowl of goodness can elevate your dinner game.