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Bright and savory, this spaghetti with garlic tomato shrimp brings a burst of Mediterranean flavor to your weeknight table. Succulent shrimp mingles with garlicky tomato sauce and perfectly cooked spaghetti for a dish that feels both comforting and a little bit special without requiring hours in the kitchen.
I first made this when I moved into my own apartment and it quickly became a favorite for friends and family who always wanted seconds.
Ingredients
- Spaghetti: 250 grams for the perfect pastatosauce ratio Choose a sturdy, goodquality brand for best texture
- Shrimp: 300 grams peeled and deveined Fresh is ideal but quality frozen works well if thawed properly
- Olive oil: 2 tablespoons Extra virgin adds the richest flavor and brings everything together
- Garlic: four to five cloves minced fresh garlic gives the sauce its bold, fragrant punch
- Diced tomatoes: 1 cup fresh in season or canned for convenience and consistent flavor
- Tomato paste: 2 tablespoons thick and flavorful for deep color and richness
- Paprika: 1 teaspoon adds subtle warmth and smokiness Spanish paprika is especially lovely here
- Black pepper: 1 teaspoon freshly cracked for fragrant mild heat
- Salt: to taste enhances all the flavors both in pasta water and sauce
- Sugar: 1 teaspoon optional to balance acidity if tomatoes taste too sharp
- Pasta water: 1/4 cup reserved starchy water helps create a silky sauce
- Butter: 1 tablespoon optional for creaminess and to round out sharpness Use a good quality butter for the best finish
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil Add the spaghetti and cook until just al dente Stir occasionally to prevent sticking Taste a minute before package instructions to avoid overcooking Before draining reserve a quarter cup of pasta water to use later
- Sear the Shrimp:
- Heat olive oil in a large pan over mediumhigh heat When the oil shimmers add shrimp in a single layer Season lightly with salt and a pinch of paprika Cook for one to two minutes per side until the shrimp turn pink and opaque Remove immediately to avoid rubberiness and set aside
- Sauté the Garlic and Tomato:
- Lower heat to medium Add minced garlic to the same pan and stir constantly for about one minute until fragrant Add diced tomatoes and tomato paste Stir everything together and let it simmer gently until sauce thickens Season with black pepper paprika salt and sugar if needed Taste and adjust Add a splash of the reserved pasta water to loosen the sauce and scrape up any tasty browned bits from the bottom of the pan
- Combine Pasta and Sauce:
- Add the drained spaghetti directly into the pan with the sauce Toss thoroughly making sure each strand is coated Stir in butter if using and continue tossing until sauce becomes glossy
- Add Shrimp and Finish:
- Return the cooked shrimp to the pan and gently fold them through the pasta just until warmed through Plate the pasta hot with shrimp arranged on top Finish with an extra dusting of freshly cracked black pepper and serve immediately
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Fresh shrimp will always remind me of summer vacations by the sea. The smell of garlic sizzling in olive oil brings me back to lazy afternoons with family, making this dish a true comfort in any kitchen
Storage Tips
Store any leftovers in an airtight container in the fridge for up to two days. When reheating the sauce might thicken so add a splash of water or olive oil. Heat gently on the stove over low heat to keep shrimp tender
Ingredient Substitutions
Frozen peeled and deveined shrimp work well if you cant find fresh For a vegetarian version swap shrimp for sautéed mushrooms or roasted eggplant If you run out of tomato paste add extra diced tomatoes but simmer longer for richness Pasta shapes like linguine or fettuccine also work beautifully
Serving Suggestions
Top with chopped fresh parsley or basil for a pop of color A squeeze of lemon juice just before serving brightens the flavors Pair with a crisp green salad and warm focaccia bread For something special, a sprinkling of grated parmesan works nicely even though the classic does not call for it
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Serve immediately and enjoy. A squeeze of lemon brightens the dish.
Frequently Asked Questions About Recipes
- → How do I avoid overcooking the shrimp?
Sear shrimp 1 to 2 minutes per side over medium-high heat, until pink and opaque, then remove immediately to retain juiciness.
- → Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes add convenience and consistent flavor, while fresh tomatoes provide brightness and natural sweetness.
- → Is reserving pasta water necessary?
Yes, starchy pasta water helps create a smooth, cohesive sauce by binding flavors to the noodles.
- → What other pasta types work well with this dish?
Linguine, fettuccine, or bucatini are excellent alternatives as their shapes hold the sauce nicely alongside shrimp and tomatoes.
- → How can I add extra flavor to the dish?
Try adding chili flakes, fresh parsley, or a squeeze of lemon juice to enhance depth and brightness before serving.