This shrimp tomato basil pasta perfectly balances fresh, summery flavors and comforting creaminess! The al dente pasta with succulent shrimp, all tossed in a flavorful garlicky cherry tomato sauce with the aroma of fresh basil. Trust me, it’s going to be a new favorite!
What I love most about this shrimp garlic pasta dish is the fun combination of texture and flavor. The shrimp and fresh vegetables bring a pleasing textural contrast, while the cherry tomatoes provide a slight tang that complements the sauce’s creaminess. Then, the fresh basil ties everything together with its distinct, peppery flavor.
This pasta dish also adds just enough heat to make it exciting! It’s a quick and easy recipe, making it a perfect option for busy weeknights.
You can also play with the plating and make it a little fancy for special weekend dinners. Serve it with a green salad and some crusty bread – the bread is great for soaking up the delicious sauce!
Why You’ll Love This Recipe
Ingredients Needed For Shrimp Tomato Basil Pasta
- 1 lb pasta of your choice (spaghetti, linguine, penne, or angel hair pasta works well)
- 1.5 lb shrimp
- 2 lb asparagus
- 2 lb cherry tomatoes
- 5 cloves garlic, sliced
- 2 tbsp vegetarian or chicken stock concentrate
- 1/2 cup of basil, parsley, and chives
- 3 tbsp olive oil, divided
- salt and black pepper to taste
- 2 tbsp freshly squeezed lemon juice
- zest of 1 lemon, optional
- 1 tsp crushed red pepper, optional
Step-by-Step Preparation With Pictures
1. Start by washing and prepping all your produce. Then, trim and cut the asparagus into 2-inch pieces. Finely chop the basil, parsley, and chives. Set everything aside.
2. Bring a large pot of water with a teaspoon of kosher salt to a boil. Add the pasta to the salted water and cook according to package instructions, aiming for 1 minute before the pasta becomes al dente or slightly firm to the bite. Reserve about 1 cup of the pasta water, then drain and set aside.
3. In a large skillet or large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Then, season with salt and pepper, and set aside on a plate.
4. In the same skillet, add another tablespoon of olive oil. Once hot, add the asparagus and cook for about 5 minutes over medium-high heat. Stir occasionally until lightly charred. Season with salt and black pepper, and set aside.
5. Add the whole cherry tomatoes to the same skillet with the remaining tablespoon of olive oil. Cook over medium heat for 8-10 minutes. Stir occasionally until the tomatoes soften and begin to blister.
6. Once the tomatoes soften, add the sliced garlic to the pan. Sauté for 30-60 seconds, or until fragrant.
7. Use a spoon or spatula to gently crush some of the tomatoes that haven’t burst yet. Season with salt and pepper.
8. Add the stock concentrate, ½ cup of the reserved pasta water, and crushed red pepper flakes to the skillet. Stir until the concentrate is fully incorporated. Bring to a boil.
9. Once boiling, add the cooked pasta to the pan with the sauce. Toss everything together until well combined, ensuring the pasta is well coated in the sauce. Then, season with salt and pepper to taste. If the sauce becomes too thick add some more reserved pasta water.
10. Remove the pan from heat and add in the chopped fresh herbs, cooked shrimp, asparagus, lemon juice, and lemon zest. Taste and adjust seasonings with salt and pepper.
11. Give your pasta a final toss before transferring it to a plate. Garnish with fresh basil leaves, parsley, or some grated Parmesan cheese. Serve and enjoy a restaurant-worthy meal!
Variation Ideas
This tomato-basil shrimp dish has become a staple in our meal rotation, but I always try to make it unique each time. Here are some fun variations I have tried that you might want to experiment with as well.
- Pasta Choice: For this dish, I used linguine pasta. But feel free to use your favorite. This recipe works with all kinds of pasta. If you have angel hair pasta, spaghetti, or even penne, go ahead and use it – the choice is yours. Just adjust the cooking time accordingly.
- Swap Protein: If you’re not a fan of shrimp or if you have chicken on hand, simply substitute the shrimp with diced chicken breast. Shredded chicken would work as well.
- Add Spinach: For an extra dose of greens, add a handful of fresh spinach to the sauce when you add the pasta. It wilts down quickly and adds a nice color and flavor.
- Customize the Spice Level: Adjust the amount of crushed red pepper according to your preference. If you like a bit more heat, increase the amount of crushed red pepper flakes or add a dash of hot sauce to the sauce. But if you prefer a milder flavor, reduce the amount or omit it altogether.
- Try Different Herbs: While basil, parsley, and chives are classic choices, feel free to experiment with other herbs like thyme, oregano, or even cilantro for a unique twist.
- Sauce Base: For a different flavor profile, use sun-dried tomatoes instead of fresh cherry tomatoes. They add a deeper, richer taste to the sauce.
- Creamy Version: If you want a creamier sauce, stir in a few tablespoons of heavy cream or a dollop of mascarpone cheese before adding the pasta.
Serving Suggestions
While this tomato basil shrimp pasta is already great on its own, you can enjoy it to the fullest with the perfect match! Here are some accompaniments that I’ve enjoyed pairing my pasta with.
- With a Green Salad: A simple green salad with a light vinaigrette pairs perfectly with this pasta. The fresh, crisp greens balance the creamy pasta nicely.
- Crusty Bread: Serve with a loaf of crusty bread to soak up all the delicious sauce. Garlic bread is an excellent choice too!
- Grilled Vegetables: For a hearty meal, serve this pasta with a side of grilled vegetables like zucchini, bell peppers, or stuffed mushrooms.
- A Glass of Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio complements the flavors of the dish beautifully.
- Lemon Wedges: Serve with a few lemon wedges on the side for those who like an extra burst of citrus.
- Grated Parmesan: Pass a bowl of grated parmesan cheese around the table so everyone can add as much as they like!
Tips for Success
- Fresh Ingredients: Use fresh basil and cherry tomatoes for the best flavor. It makes a huge difference!
- Cook Pasta Al Dente: Make sure to keep an eye on the pasta while it’s cooking to ensure it doesn’t overcook and become mushy. Aim for 1-2 minutes before al dente as it will continue to cook slightly when you toss it with the sauce.
- Don’t Overcook the Shrimp: The shrimp cooks quickly and can become tough and rubbery if overcooked. Keep an eye on it and it from heat as soon as it turns pink.
Storage
Store: This shrimp tomato basil pasta is best enjoyed fresh and warm. But if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Freeze. While the pasta can be frozen, the texture may change slightly. If you want to freeze it, store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat. To reheat, simply add a splash of chicken broth or water to the pasta and warm it up in a skillet over medium heat until heated through. This helps to loosen the sauce and keeps the pasta from drying out.
One Last Thing
You don’t have to resort to takeout menus when you can enjoy a fancy and restaurant-worthy weeknight dinner at home with this quick and easy shrimp asparagus pasta recipe!
With simple ingredients and easy steps, you can treat yourself and your loved ones to a delicious and elegant dinner any night of the week!
Plus, nothing beats homemade shrimp pasta recipes! It’s the perfect dish to share with family and friends, whether you’re celebrating a special occasion or just enjoying a cozy weeknight meal.
Your Turn
If you make this shrimp tomato basil pasta recipe, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card.
Top Weeknight Recipes to Try Next
Creamy Shrimp Tomato Basil Pasta
Ingredients
- 1 lb pasta of your choice spaghetti, linguine, penne, or angel hair pasta works well
- 1.5 lb shrimp
- 2 lb asparagus
- 2 lb cherry tomatoes
- 5 cloves garlic sliced
- 2 tbsp vegetarian or chicken stock concentrate
- 0/5 cup basil, parsley and chives
- 3 tbsp olive oil divided
- salt and pepper to taste
- 2 tbsp freshly squeezed lemon juice
- zest of 1 lemon optional
- 1 tsp crushed red pepper optional
Instructions
- Start by washing and prepping all your produce. Then, trim and cut the asparagus into 2-inch pieces. Finely chop the basil, parsley, and chives. Set everything aside.2 lb asparagus, 0/5 cup basil, parsley and chives
- Bring a large pot of water with a teaspoon of kosher salt to a boil. Add the pasta to the salted water and cook according to package instructions, aiming for 1 minute before the pasta becomes al dente or slightly firm to the bite. Reserve about 1 cup of the pasta water, then drain and set aside.1 lb pasta of your choice
- In a large skillet or large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Then, season with salt and pepper, and set aside on a plate.1.5 lb shrimp, 3 tbsp olive oil, salt and pepper
- In the same skillet, add another tablespoon of olive oil. Once hot, add the asparagus and cook for about 5 minutes over medium-high heat. Stir occasionally until lightly charred. Season with salt and black pepper, and set aside.2 lb asparagus, 3 tbsp olive oil, salt and pepper
- Add the whole cherry tomatoes to the same skillet with the remaining tablespoon of olive oil. Cook over medium heat for 8-10 minutes. Stir occasionally until the tomatoes soften and begin to blister.2 lb cherry tomatoes, 3 tbsp olive oil
- Once the tomatoes soften, add the sliced garlic to the pan. Sauté for 30-60 seconds, or until fragrant.5 cloves garlic
- Use a spoon or spatula to gently crush some of the tomatoes that haven't burst yet. Season with salt and pepper.
- Add the stock concentrate, ½ cup of the reserved pasta water, and crushed red pepper flakes to the skillet. Stir until the concentrate is fully incorporated. Bring to a boil.2 tbsp vegetarian or chicken stock concentrate, 1 tsp crushed red pepper
- Once boiling, add the cooked pasta to the pan with the sauce. Toss everything together until well combined, ensuring the pasta is well coated in the sauce. Then, season with salt and pepper to taste. If the sauce becomes too thick add some more reserved pasta water.
- Remove the skillet from heat and add in the chopped fresh herbs, cooked shrimp, asparagus, lemon juice, and lemon zest. Taste and adjust seasonings with salt and pepper.zest of 1 lemon, 2 tbsp freshly squeezed lemon juice
- Give your pasta a final toss before transferring it to a plate. Garnish with fresh basil leaves, parsley, or some grated Parmesan cheese. Serve and enjoy a restaurant-worthy meal!
Notes
- Fresh Ingredients: Use fresh basil and cherry tomatoes for the best flavor. It makes a huge difference!
- Cook Pasta Al Dente: Make sure to keep an eye on the pasta while it’s cooking to ensure it doesn’t overcook and become mushy. Aim for 1-2 minutes before al dente as it will continue to cook slightly when you toss it with the sauce.
- Don’t Overcook the Shrimp: The shrimp cooks quickly and can become tough and rubbery if overcooked. Keep an eye on it and it from heat as soon as it turns pink.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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