Spaghetti Garlic Tomato Shrimp

Spaghetti with Garlic Tomato Shrimp is the sort of simple weeknight dinner that tastes like something from a warm-weather seaside trattoria. When juicy shrimp mingle with garlicky tomato sauce and perfectly cooked pasta, the result is both comforting and just a little bit fancy—without demanding much time or effort in the kitchen.

This was one of the first dishes I made when I moved into my first apartment. It quickly became my go-to for friends and family who always asked for more.

Ingredients

• Spaghetti: 250 grams is ideal for soaking up the sauce Choose a quality brand for best results
• Shrimp: 300 grams peeled and deveined Use fresh if possible or buy frozen and thaw thoroughly for optimal texture
• Olive oil: Infuses richness and brings the aromatics together Go for extra virgin if you have it
• Garlic: four to five cloves adds bold flavor Mince fresh for maximum impact
• Diced tomatoes: one cup delivers tang and subtle sweetness Fresh are delicious in season but canned are reliable year round
• Tomato paste: two tablespoons enhances color and depth Select a thick flavorful brand
• Paprika: one teaspoon brings warmth and subtle smokiness Spanish paprika works especially well
• Black pepper: one teaspoon for gentle heat Freshly cracked for more fragrance
• Salt: to taste Both in pasta water and the sauce helps every flavor shine
• Sugar: one teaspoon optional to balance acidity Taste before deciding
• Pasta water: one quarter cup the secret to silky sauce so save some after boiling
• Butter: one tablespoon optional adds creaminess and rounds out sharpness Buy high quality for best finish

Step-by-Step 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 the package time to ensure perfect texture Save a quarter cup of pasta water before draining

Sear the Shrimp:

Heat olive oil in a large pan over medium high Once shimmering add shrimp in a single layer Season with a light sprinkle of salt and a pinch of paprika Cook for one to two minutes per side until pink and opaque The moment shrimp curls and becomes tender remove and set aside to avoid overcooking

Sauté the Garlic and Tomato:

In the same pan lower the heat to medium Add minced garlic and stir constantly for about one minute just until it smells fragrant Add diced tomatoes and tomato paste Stir to blend and let simmer for a few minutes so the mixture thickens Season with black pepper paprika more salt and a pinch of sugar if tomatoes taste sharp Add a splash of reserved pasta water to loosen the sauce scrape up any brown bits for deeper flavor

Combine Pasta and Sauce:

Add drained spaghetti directly to the sauce Toss thoroughly so each strand absorbs the garlicky tomato flavors Stir in the butter if using and keep tossing until glossy

Add Shrimp and Finish:

Return cooked shrimp to the pan Gently fold them through just until warmed Plate the pasta hot with shrimp on top and a dusting of extra black pepper for brightness

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Fresh shrimp always remind me of summer vacations with my family The aroma of sizzling garlic will forever be a comfort in my kitchen and it never fails to draw everyone in

Storage Tips

Keep leftovers in an airtight container in the fridge for up to two days If the sauce thickens upon reheating add a splash of water or olive oil Gently reheat on the stove over low heat to avoid toughening the shrimp

Ingredient Substitutions

If you cannot get fresh shrimp use quality frozen peeled and deveined varieties For a vegetarian twist swap the shrimp for sautéed mushrooms or roasted eggplant If you run out of tomato paste increase the amount of diced tomatoes—just simmer longer for a richer consistency Pasta shapes like linguine or fettuccine work beautifully if you do not have spaghetti

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Serving Suggestions

Finish with a shower of chopped fresh parsley or basil for color Add a lemon wedge on the side to squeeze over just before eating For a full meal serve with a crisp green salad and warm focaccia bread To impress guests try a dusting of grated parmesan even though the classic version goes without

The Heart of Mediterranean Cooking

Tomato shrimp pasta is a beloved staple along southern Italian and Spanish coasts where seafood meets sun ripened produce A humble meal like this is all about savoring what is fresh and enjoying time at the table Rather than fuss or perfection embrace the improvisational spirit—make this your own as cooks along the sea have done for generations

Recipe FAQs

→ How can I prevent overcooking the shrimp?

Sear shrimp just 1–2 minutes per side over medium-high heat until they turn pink and opaque, then remove promptly.

→ Should I use fresh or canned tomatoes?

Either works well—fresh tomatoes give brightness, while good-quality canned tomatoes offer convenience and consistent flavor.

→ What pasta shapes besides spaghetti are suitable?

Try linguine, fettuccine, or bucatini—long shapes hold the sauce and work nicely with shrimp and tomatoes.

→ Is it necessary to reserve pasta water?

Yes, starchy pasta water helps bind the sauce to the noodles, creating a luscious, cohesive finish.

→ How can I add extra flavor?

A sprinkle of chili flakes, fresh parsley, or a squeeze of lemon juice can enhance brightness and depth.