Rich shrimp pasta with a restaurant-style tomato sauce, made without fuss. Cherry tomatoes are roasted with garlic for deep flavor, then blended with spices and pasta water into a silky sauce that coats every strand.
Ingredients
- Pasta (spaghetti, fettuccine or short pasta) — 5.3 oz | 150 g
- Raw shrimp, peeled — 10.6 oz | 300 g
- Cherry tomatoes — 12.3 oz | 350 g
- Garlic — 2 cloves
- Tomato paste — 1/2 tbsp | 0.5 tbsp
- Fresh basil — a few sprigs
- Dried oregano — to taste
- Olive oil — for roasting and sautéing
- Butter — a small piece
- Salt — to taste
- Freshly ground black pepper — to taste
- Sugar — a pinch
- Pasta cooking water — as needed
Step-by-step recipe
- Preheat the oven to 392°F | 200°C. Spread the cherry tomatoes and whole garlic cloves on a baking sheet, drizzle with olive oil and season lightly with salt. Roast for 18 minutes, until soft and lightly browned.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente according to the package instructions. Reserve 100–150 ml of the cooking water.
- Heat a skillet, add a little olive oil and a small piece of butter. Quickly sear the patted-dry shrimp for 1–2 minutes per side, until pink. Transfer to a plate.
- In a blender, combine the roasted tomatoes and garlic, tomato paste, oregano, a pinch of sugar, salt, pepper and a little pasta water. Blend until smooth.
- Return the skillet to the heat, pour in the sauce and warm for 1–2 minutes. Add the shrimp, basil leaves and cooked pasta. Toss well; if needed, add a little more pasta water so the sauce turns silky and glossy. Adjust salt and pepper to taste.
- Serve immediately, adding more fresh basil and a pinch of pepper if desired.
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Tips and variations
- No blender? Mash the roasted tomatoes with a fork for a more textured sauce.
- Pat the shrimp dry first so they brown quickly and do not release excess moisture.
- Add heat with a pinch of chili flakes or a little hot pepper while frying the shrimp.
- Swap basil for parsley, and oregano for Italian seasoning.
- For a richer finish, add another small piece of butter at the end and toss vigorously with a splash of pasta water for a glossy emulsion.
Nutritional value per serving
| Calories | 590 kcal |
| Protein | 40 g |
| Fat | 21 g |
| Carbohydrates | 60 g |
| Fiber | 5 g |
| Sodium | 1000 mg |
FAQ
Can I use frozen shrimp?
Yes. Thaw them in the refrigerator for 6–8 hours or quickly in cold water for 15–20 minutes, then pat dry with paper towels before cooking.
What can I use instead of cherry tomatoes?
Ripe plum tomatoes or peeled tomatoes in their own juice work well. If using regular tomatoes, roast the wedges for 20–22 minutes until tender.
Do I need to devein the shrimp?
Yes, ideally. Carefully slit the back and remove the dark vein for a cleaner flavor and a more pleasant texture.