20 Minute Tomato Basil Shrimp

Ingredients

• 15 ml (1 Tbsp.)olive oil
• 1/2 largeyellow onion, diced
• to tastesalt and pepper
• 454 g (1 lb.)Wild American shrimp, peeled and deveined
• 2 clovesgarlic, minced
• 480 ml (2 cups)plain tomato sauce, with no extra seasonings
• about 60 g (2 cups)fresh spinach, roughly chopped
• about 25 g (1/4 cup)shredded Parmesan cheese
• about 10 g (1/4 cup)fresh basil, chopped

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large, deep frying pan over medium heat.

2. 2

   Soften the onion

   Add the diced onion and season with salt and pepper to taste. Stir, then cook for 2–3 minutes, until softened.

3. 3

   Add shrimp and garlic

   Add the shrimp and garlic to the pan and stir to combine. Cook for 1 minute, stirring often, until the shrimp have just begun to turn pink.

4. 4

   Simmer the sauce

   Stir in the tomato sauce. Cook for 2–3 minutes, stirring often, until it reaches a gentle simmer.

5. 5

   Wilt the spinach

   Add the spinach and stir it through. Cook for a further 2–3 minutes, until the spinach has wilted and the shrimp are cooked through. Taste and add more salt and pepper if needed.

6. 6

   Finish and serve

   Take the pan off the heat, scatter over the Parmesan and basil, and serve straight away.

What is tomato basil shrimp?

This American-style weeknight dish brings shrimp together with tomato sauce, leafy spinach and fresh basil. Its appeal is the contrast between the bright, herbaceous finish and a savoury, gently simmered sauce.

The plain tomato sauce keeps the flavour flexible, while Parmesan adds a salty finish. The short cooking time also helps the shrimp stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 117 calories, 4g protein, 14g carbs, 6g fat.

The tomato sauce and onion provide most of the carbohydrates, while olive oil and Parmesan contribute fat; shrimp provides the protein. Serve it with vegetables or a modest portion of toast or pasta to make a balanced plate.

Choosing the ingredients

Tomato sauce: use a plain version without added seasonings, so the garlic, basil and Parmesan can shape the flavour.

Shrimp: use peeled and deveined shrimp to keep preparation quick. If using frozen shrimp, thaw and drain them before adding to the pan.

Build flavour in stages

Onion first: cook it in the olive oil until softened before adding the shrimp. This gives the sauce a mellow savoury base.

Garlic briefly: it cooks alongside the shrimp for just 1 minute before the sauce goes in. Stir frequently so it does not catch on the bottom of the pan.

Watch the shrimp

Shrimp cook quickly, so follow the short timings and look for the visual cues: they should start to turn pink after the first minute, then be cooked through after simmering with the spinach.

Avoid leaving the pan on the heat once the shrimp are cooked. Overcooking can make them firm and less juicy.

Keep the sauce gently simmering

Once the tomato sauce is added, cook it until it reaches a low simmer rather than a rapid boil. Stir often to help it heat evenly.

The spinach goes in near the end and needs only a few minutes to wilt. Its volume will reduce as it cooks into the sauce.

Serve it your way

Toast makes a convenient accompaniment for soaking up the tomato sauce, while pasta turns the shrimp into a more substantial meal. The dish can also be served on its own.

Add the basil and Parmesan after taking the pan off the heat so they finish the dish without being simmered further.

Recipe notes & tips

• Use a large, deep frying pan so the shrimp and spinach have room to cook evenly.
• Have the garlic, spinach, Parmesan and basil ready before you start cooking.
• Season the onion lightly at first, then taste the finished sauce before adding more salt and pepper.
• Stir the sauce regularly as it comes to a simmer.
• Serve as soon as the shrimp are cooked through for the best texture.

Variations

• Add chilli: stir in a pinch of chilli flakes with the garlic for gentle heat.
• Use cherry tomatoes: add halved tomatoes with the sauce for extra texture.
• Swap the greens: use chopped kale in place of spinach, allowing it to soften in the sauce.
• Add lemon: finish with a squeeze of lemon juice for a brighter flavour.
• Make it a pasta meal: toss the cooked shrimp and sauce with pasta just before serving.

Common mistakes to avoid

• Overcooking the shrimp: follow the short timings and remove the pan from the heat once they are cooked through.
• Using seasoned tomato sauce: choose plain sauce so its flavours do not overpower the basil and garlic.
• Adding spinach too early: stir it in after the sauce simmers so it does not cook for longer than needed.
• Skipping the taste check: taste before serving and adjust the salt and pepper to suit the sauce.
• Boiling the sauce hard: keep it at a low simmer and stir often.

How to store

Refrigerate leftovers promptly in a sealed container and use within 2 days. Reheat gently in a pan until piping hot, taking care not to cook the shrimp for longer than necessary.

Frequently asked questions