Garlic Shrimp Pasta in Tomato-Wine Sauce

This Garlic Shrimp Pasta is a delightful dish that combines tender shrimp, a robust tomato-wine sauce, and perfectly cooked pasta. With just the right balance of garlic, herbs, and a touch of heat, this recipe is an elegant yet simple meal that’s perfect for weeknight dinners or special occasions.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4

Ingredients

  • Shrimp: 450g (16 oz), peeled and deveined (fresh or frozen, thawed)
  • Onion: 1 medium, finely chopped
  • Garlic: 4 cloves, minced
  • Dry White Wine: 200-250 ml (¾ to 1 cup) (or chicken broth as a substitute)
  • Canned Tomatoes: 200g (7 oz), crushed or chopped
  • Olive Oil: 2-3 tablespoons
  • Ghee or Butter: 2 tablespoons
  • Salt and Black Pepper: To taste
  • Paprika (optional): For a bit of heat
  • Fresh Parsley: Chopped, for garnish
  • Pasta: 250g (9 oz) (penne, farfalle, spaghetti, or your choice)
  • Salt: For the pasta water

Directions

  • Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Add 250g of pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain and set the pasta aside.
  • Heat the Oil and Ghee: In a large skillet, heat 2-3 tablespoons of olive oil and 2 tablespoons of ghee over medium heat.
  • Sauté the Aromatics: Add the chopped onion and minced garlic to the pan. Sauté for 2-3 minutes until softened and fragrant.
  • Cook the Shrimp: Add the shrimp to the pan in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the pan and set aside on a plate.
  • Deglaze the Pan: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes, allowing the alcohol to evaporate.
  • Add the Tomatoes: Stir in the canned tomatoes, then season with salt, black pepper, and paprika (if using). Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing it to thicken slightly.
  • Mix Everything Together: Add the cooked pasta and shrimp back into the skillet with the sauce. Toss everything together to ensure the pasta and shrimp are evenly coated.
  • Adjust Consistency: If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
  • Garnish: Remove the skillet from the heat and sprinkle freshly chopped parsley over the dish. Add an extra drizzle of olive oil, if desired.
  • Serve Immediately: Plate the pasta and shrimp while hot and enjoy!

5 Serving Suggestions

  • Serve with a side of garlic bread for a complete meal.
  • Pair with a fresh green salad dressed with balsamic vinaigrette.
  • Enjoy with a chilled glass of white wine, like Sauvignon Blanc or Pinot Grigio.
  • Top with freshly grated Parmesan cheese for extra flavor.
  • Serve with steamed vegetables, such as asparagus or broccoli, on the side.

5 Cooking Tips

  • Shrimp Cooking Tip: Don’t overcook the shrimp; they should be just pink and opaque for the best texture.
  • Tomatoes: Use fire-roasted canned tomatoes for added depth of flavor.
  • Herbs: Add fresh basil or thyme to the sauce for an extra layer of flavor.
  • Wine Substitute: If you don’t have white wine, chicken broth works as a flavorful alternative.
  • Reserve Pasta Water: Always save some pasta water to adjust the sauce consistency.

Nutritional Benefits

  • Shrimp: High in protein, low in fat, and a great source of omega-3 fatty acids.
  • Tomatoes: Rich in antioxidants like lycopene, as well as vitamins A and C.
  • Garlic: Boosts immune health and adds bold flavor.

Dietary Information

  • Vegetarian: No
  • Gluten-Free: No (use gluten-free pasta as a substitute)
  • Dairy-Free: Yes, if ghee or butter is replaced with extra olive oil.

Nutritional Facts (Per Serving)

  • Calories: 380 kcal
  • Protein: 26g
  • Fat: 15g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Sugar: 4g

Storage

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freezing: Not recommended, as shrimp can become rubbery when reheated from frozen.
  • Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce.

Why You’ll Love This Recipe

  • Easy to prepare and comes together in under 40 minutes.
  • Bursting with flavor from garlic, wine, and fresh parsley.
  • A versatile recipe that works with different types of pasta.
  • Perfect for a quick family dinner or an elegant meal for guests.
  • Healthy, protein-packed, and satisfying!

Conclusion

This Garlic Shrimp Pasta in Tomato-Wine Sauce is a dish that impresses with its simplicity and deliciousness. Whether it’s for a casual meal or a special occasion, this recipe delivers comfort and elegance in every bite. Make it tonight and enjoy a restaurant-quality meal at home!

10 Frequently Asked Questions

  • Can I use frozen shrimp? Yes, just thaw them before cooking.
  • What type of pasta works best? Penne, linguine, or spaghetti are great choices.
  • Can I skip the wine? Yes, substitute it with chicken or vegetable broth.
  • Can I add vegetables? Yes, zucchini, spinach, or bell peppers make great additions.
  • How do I make it spicier? Add red chili flakes or cayenne pepper to the sauce.
  • Can I make this ahead of time? Prepare the sauce in advance and cook the pasta and shrimp fresh before serving.
  • What other herbs can I use? Fresh basil, thyme, or oregano work well.
  • How do I avoid overcooking shrimp? Cook until they just turn pink and remove immediately.
  • Can I use fresh tomatoes? Yes, about 2-3 medium tomatoes, finely chopped.
  • Is this recipe kid-friendly? Yes, omit the wine and adjust the spice level for kids.

Enjoy this delightful dish with family and friends! 🍝🦐✨