A creamy tomato sauce made with roasted cherry tomatoes and garlic, juicy shrimp and fresh basil turn simple pasta into a vivid 20-minute dinner. While the tomatoes roast, you can boil the pasta and sauté the shrimp — then everything comes together in one pan.
Ingredients
- Pasta — 5.3 oz | 150 g
- Shrimp — 10.6 oz | 300 g
- Cherry tomatoes — 12.3 oz | 350 g
- Garlic — 2 cloves
- Tomato paste — 1/2 tbsp | 1/2 tbsp
- Oregano — a pinch
- Fresh basil — a handful
- Olive oil — for roasting and frying
- Butter — a small piece
- Salt, black pepper — to taste
- Sugar — a pinch
- Pasta cooking water — a few spoonfuls
Step-by-Step Recipe
- Preheat the oven to 392°F | 200°C. Spread the cherry tomatoes and garlic on a baking sheet, drizzle with olive oil and season lightly with salt. Roast for 18 minutes, until soft and caramelized.
- Meanwhile, bring a pot of water to a boil, season generously with salt and cook the pasta until al dente. Reserve a little of the cooking water.
- Heat a skillet, add olive oil and a small piece of butter. Sauté the shrimp for 1–2 minutes per side, until pink, then season lightly with salt and pepper.
- In a blender, purée the roasted tomatoes and garlic with the tomato paste, oregano, a pinch of sugar, salt, pepper and a few spoonfuls of pasta water until smooth.
- Pour the sauce over the shrimp and warm for 1 minute over medium heat.
- Add the cooked pasta, pour in a little more pasta water for a silky texture and toss well. Fold in the basil leaves and serve at once.
Nutritional Value
| Serving | 1 of 2 |
|---|---|
| Calories | ≈ 520 kcal |
| Protein | ≈ 40 g |
| Fat | ≈ 11 g |
| Carbohydrates | ≈ 61 g |
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Tips and Variations
- Pasta shape: spaghetti, linguine, bucatini or short ridged shapes all work beautifully.
- Shrimp: for the best texture, take them off the heat as soon as they turn pink and springy. Remove the vein beforehand if desired.
- Heat: add a pinch of chili flakes to the sauce or while frying the shrimp.
- Richer sauce: finish with a tablespoon of butter or a splash of cream, to taste.
- No blender: mash the roasted cherry tomatoes with a fork directly in the pan with the shrimp for a more rustic texture.
FAQ
Can I use frozen shrimp?
Yes. Thaw them completely on a refrigerator shelf and pat them dry well so they sear rather than steam.
What can I use instead of basil?
Parsley or a mix of parsley and mint works well. In winter, you can use a pinch of dried basil and add it to the sauce.
If I do not have cherry tomatoes, can I use regular tomatoes?
Yes, use ripe plum tomatoes or other meaty tomatoes. Cut them into large wedges and roast until soft and lightly caramelized.