I spent the first 29 years and six months of my life not liking tomatoes. Not sure what shifted this spring but I got into them--mostly cooked ones. Maybe as I'm exiting my thirties, I'm putting aside my childish ways? And I feel like I've been limiting myself all these years. To make up for lost time, I've been incorporating tomatoes into my weekly meal preps for workweek lunches. Here's the newest addition: a quick shrimp & tomato pasta meal that you'll want to eat every. damn. day. It looks and tastes gourmet but cooks up in under 20 minutes.
The ingredients are few and simple, too. Combine linguine pasta with shrimp, baby tomatoes, a few fresh basil leaves, and spices. For a fancy finish, sprinkle a lot of Parmigiano Reggiano over top. I first made this shrimp & tomato pasta when prepping lunches for the week and shared the process in my Instagram story a few weeks ago. Y'all loved the look of it and my coworkers loved the aroma coming from my desk each day so I quickly shared the recipe on social media. Some of you have made this dish for family dinners after that and I thought "What a great idea!"
So, last weekend, I whipped this up again for my dad and siblings and they loved it, too. Real-life recipe testing is always the best kind. Today, I'm sharing the full shrimp & tomato pasta recipe here for you to add to your arsenal of quick and easy meals. This yields five servings so you'll have enough for the whole family to eat a yummy dinner or to prep for a week's worth of envy-inducing lunches. It has similar flavors to my shrimp & veggie skillet and this quick tomato basil chicken so you can easily create mix and match options for delicious variety. You could make all three of these in under an hour!
If you haven't already, give this shrimp & tomato pasta a spin and I guarantee you'll love it as much as I do. And let me know how you like it in the comments below. You'll also want to check out my lemon garlic chicken & veggie bowls. Thanks for reading!
Tomato Basil Shrimp Pasta
For the pasta
- 16 ounces linguine pasta
- sea salt
- 2 tablespoons olive oil
For the shrimp and tomato mixture
- 2 pounds shrimp cleaned and peeled, tails on
- ½ teaspoon onion powder
- sea salt to taste
- black pepper to taste
- 1 pint baby tomatoes
- 4 leaves fresh basil
- 5 cloves garlic
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper
- shaved Parmigiano Reggiano to garnish
- Cook linguine al dente per package directions. (about 15 minutes total boil and cook time). Drain pasta and toss in about two tablespoons olive oil until coated. This step prevents the noodle from sticking together.
- While pasta cooks, prepare the shrimp and produce: Season shrimp with onion powder, sea salt, and black pepper then set aside. Cut tomatoes into halves. Slice basil leaves into thin strips. Mince or crush garlic into small pieces.
- Add butter and about one tablespoon olive oil to a large skillet over medium high heat and allow butter to melt.
- Add minced garlic and seasoned shrimp to heated skillet. Cook until shrimp turns opaque and coral in color and garlic is fragrant (about two minutes). Flip and continue cooking about two minutes more then remove shrimp from pan.
- Add another tablespoon of olive oil to pan, followed by prepared tomatoes and crushed red pepper. Cook until skin on tomatoes begins to wrinkle (about five minutes). Remove from heat and add cooked shrimp back to pan. Toss shrimp and tomatoes together then sprinkle basil over top.
- Serve linguine with shrimp and tomato mixture over top then garnish with Parmigiano Reggiano.