Tomato Shrimp Pasta

Ingredients

• 454 g (1 pound)spaghetti, uncooked
• 45 ml (3 tablespoons)olive oil
• 454 g (1 pound)shrimp, peeled and deveined if needed
• 1 teaspoonsalt, or to taste
• 1 teaspoonred pepper flakes
• 1 mediumonion, chopped
• 4 clovesgarlic, minced
• 794 g (28 ounces)crushed tomatoes
• 1 teaspoonsugar
• 1 teaspoondried oregano
• 240 ml (1 cup)dry white wine
• 15 g (1/3 cup)fresh parsley, chopped

Instructions

1. 1

   Cook the spaghetti

   Cook the spaghetti according to the packet instructions. Drain it and set it aside.

2. 2

   Cook the shrimp

   Heat 30 ml (2 tablespoons) of the olive oil in a large pot or Dutch oven over medium heat. Add the shrimp and season with 1/2 teaspoon of the salt and 1/2 teaspoon of the red pepper flakes. Spread the shrimp across the bottom of the pot and cook for 1 minute, until pink and lightly browned, then transfer to a plate.

3. 3

   Simmer the sauce

   Add the remaining olive oil to the pot and sauté the onion and garlic until the onion is soft and translucent. Add the crushed tomatoes, sugar, remaining salt and red pepper flakes, oregano and white wine. Stir and bring the sauce to a simmer, then cook for a further 5 minutes, until thickened.

4. 4

   Toss and serve

   Return the shrimp and any juices from the plate to the sauce. Stir in the parsley and cooked spaghetti, toss everything together and serve hot.

What is tomato shrimp pasta?

This American-style pasta dish brings together spaghetti, shrimp and a tomato-based sauce, finished with parsley. Its quick red sauce gets savoury depth from onion, garlic, oregano and dry white wine.

The method keeps the shrimp out of the pot while the sauce simmers, then returns it at the end. That helps the seafood stay tender while the flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 509 calories, 28g protein, 71g carbs, 10g fat.

Most of the carbohydrates come from the spaghetti, while the olive oil contributes much of the fat. Shrimp provides the protein, with smaller amounts also coming from the pasta. Serve with a green salad or vegetables for a more varied plate.

The key ingredient choices

Tomatoes: Crushed tomatoes make a sauce with some texture and need only a short simmer to thicken.

Wine and herbs: Dry white wine adds acidity, while oregano and fresh parsley give the sauce its herbal notes. The recipe also uses a little sugar to round out the tomato flavour.

Cook the shrimp briefly

Shrimp: Spread them in a single layer so they cook evenly, and remove them as soon as they turn pink and lightly brown, after about 1 minute as directed.

Juices: Tip any liquid collected on the plate back into the pot with the shrimp. It adds flavour to the sauce without leaving the shrimp to cook through the simmer.

Get the sauce and pasta ready

Sauce: After adding the tomatoes, wine and seasonings, bring the mixture to a simmer and cook it for 5 minutes. Look for a slightly thicker consistency before adding the shrimp back.

Pasta: Cook the spaghetti according to its packet directions while preparing the other components, then drain it before tossing with the sauce.

Season to your taste

Heat: The red pepper flakes bring a gentle chilli kick. If you prefer a milder sauce, use less than the listed amount.

Salt: The recipe divides the salt between seasoning the shrimp and the sauce. Taste the finished sauce before serving and adjust if needed.

What to serve alongside

A crisp green salad or simply cooked green vegetables make an easy side alongside the tomato-rich pasta. Bread is another option for scooping up any sauce left on the plate.

Recipe notes & tips

• Chop the onion and parsley and mince the garlic before you start cooking.
• Use a large pot so the shrimp can spread across the bottom while they cook.
• Keep the shrimp in a single layer for their brief cooking time.
• Reserve the shrimp's collected juices and add them back to the sauce.
• Taste the sauce before tossing it with the spaghetti to check the seasoning.

Variations

• Milder sauce: Reduce the red pepper flakes for less heat.
• More herbs: Finish with extra chopped parsley at the table.
• Vegetable addition: Stir spinach into the hot sauce until wilted before returning the shrimp.
• Wholemeal pasta: Use wholemeal spaghetti and cook it according to its packet instructions.
• Wine-free version: Replace the white wine with water or unsalted stock.

Common mistakes to avoid

• Overcooking the shrimp: Remove them after about 1 minute, once pink and lightly browned, then add them back at the end.
• Crowding the shrimp: Spread them across the pot so they cook evenly.
• Skipping the plate juices: Pour the collected juices back into the sauce with the shrimp.
• Adding the pasta too early: Drain it and set it aside until the sauce is ready.
• Leaving the sauce too thin: Let it simmer for the full 5 minutes, until it has thickened.

How to store

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

Frequently asked questions