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Shrimp Pasta with Tomatoes and Basil

Shrimp Pasta with tomatoes and basil is a delicious but simple dish that’s going to have everyone clamoring for seconds. Garlic, basil, wine, and red pepper flakes make this such an incredible medley of flavors.

Shrimp Pasta with Tomatoes and Basil

Shrimp Pasta

This aromatic shrimp pasta with tomatoes and basil is done in a flash, doesn’t require a ton of ingredients, and contains some of the most classic Mediterranean flavors.

Shrimp is a great weeknight dinner option since it cooks SO quickly, and when you toss it with the white wine pan sauce and blistered tomato and wilted basil, you’ve taken something really basic and made it into something you can proudly serve to your family and friends.

You might also want to serve it with my garlic bread sticks to complete the meal.

You need more PASTA in your life.

Shrimp Pasta with Tomatoes and Basil shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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  • Thin spaghetti
  • Olive oil
  • Garlic
  • Red chili pepper flakes
  • Shrimp
  • Salt
  • Garlic powder
  • Cherry tomatoes
  • White wine
  • Lemon juice
  • Fresh oregano
  • Salted butter
  • Fresh basil
  • Parmesan cheese

A Greek Salad would be great with this!

How to make Shrimp Pasta with Tomatoes and Basil

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.



Get a big pot of well-salted water on the stove to boil. Boil the noodles and drain when al dente. While the pot is coming to a boil and the noodles are cooking, make the sauce.



Heat the olive oil, garlic, & chili flakes in a large skillet over medium heat. Season the shrimp and saute it in the oil along with the tomatoes.

Once the shrimp are pink on both sides, add the wine, lemon juice, and oregano. Increase heat to medium-high and simmer for 1-2 minutes, or until reduced slightly.



Remove from heat and put in a pat of cold butter. Shake to combine. Add in the other pats of butter one at a time and continue incorporating into the sauce.



Toss with the fresh pasta and sprinkle the parmesan and fresh basil on top.

Try Traeger Garlic Bread with this!

Shrimp Pasta FAQ

Do you have to use fresh basil, garlic, and tomatoes?

For the best result, please get some fresh basil. The fresh basil makes the dish. Dried basil does not do this dish justice, so if you don’t have fresh this is one of the few times I’d suggest that you do NOT substitute—fresh herbs matter.

You can usually find fresh basil in the produce department. Oftentimes you can even find little basil plants in the soil. If you are motivated, throwing it in a pot and sticking it by the window, you may have fresh basil for weeks or months if you keep it up. 

Make sure to pinch off anything that looks like it will become a flower. It will keep growing until it flowers.

Also, don’t shy away from using fresh garlic. I know many people prefer not to cut or mince garlic. If that is the case, then at the very least, get the jars of minced garlic. I still prefer using fresh garlic cloves though.

When it comes to the cherry tomatoes, you do have options. These days, you can find yellow, red, and speckled cherry tomatoes. Any type works excellently.

Is capellini the same as angel hair pasta?

Pasta comes in so many sizes and shapes. So, why use Capellini? Is capellini the same as angel hair pasta?

In Italian “Capelli d’angelo,” Angel hair is just a few millimeters smaller in diameter than Capellini. Yes, you can substitute the angel hair pasta instead of capellini. Capellini delivers a bit more “bite” than the thinner angel hair.

Even wider noodles still work. But stick with the long, thin noodles for elegance and to keep the other ingredients more forward. Remember, capellini and angel hair cook very quickly!

What kind of wine works best for this recipe?

For this easy pan sauce, use your favorite white wine. A like a good pinot grigio or sauvignon blanc. Use something you’d also drink. Typically, one step above the bottom of the barrel is best. I’m a cheap date. 

I recommend the more light, crisp, and dry whites for cooking seafood, including shrimp.

Remember that “dry” and “sweet” designations aren’t necessarily based on more or less sugar. It refers to the flavor profile. Dry wines have more citrus accents, whereas sweet wines have more fruity notes.

The citrusy dry whites work particularly well with seafood for that reason.

Some whites are not ideal, though. I avoid chardonnay because it tends to come over nuanced with Oak notes. Those tend to create bitterness in the dish that I don’t like.

What size shrimp is best for this dish?

Shrimp sizes in the US come designated as “count per pound”. So, a pound of jumbo shrimp generally comes as 21/25. This means there are 21 to 25 shrimp per pound. A count of 10/12 would be extra jumbo or colossal-sized shrimp. The small shrimp typically are 41/50 and so forth.

For this dish, any type of shrimp works in terms of flavor, but I recommend any size from medium-large 35/40 to extra jumbo 16/20. Too small, and they are hard to pick up. If they are too big, you just portion them into smaller bites anyway.

Enjoy with our Homemade Caesar Salad

More Great Italian-Inspired Dishes To Love

Hopefully you enjoy shrimp with tomatoes and basil so much you want to try some of my other dishes inspired along the same lines!

Shrimp Pasta with Tomatoes and Basil
Yield: 6 servings

Shrimp Pasta with Tomatoes and Basil

Shrimp Pasta with Tomatoes and Basil

Simple ingredients are combined to make a bowl of pasta that everyone will love. Bring on the big Mediterranean flavors and save room for seconds!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 pound thin spaghetti
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon red chili pepper flakes
  • 1 pound raw shrimp
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 8 cherry tomatoes
  • 3 tablespoons white wine
  • 2 teaspoon lemon juice
  • 1 teaspoon chopped fresh oregano
  • 3 tablespoons cold salted butter
  • 1 tablespoon chopped fresh basil
  • 1/8 cup shredded parmesan cheese


  1. Put a large pot of well-salted water over high heat and let come to a boil. Boil the noodles according to package directions while you are finishing the sauce. Thin spaghetti cooks quickly, so watch it carefully!
  2. Place the olive oil, garlic, & chili flakes in a large non-stick skillet over medium heat.
  3. Sprinkle the salt and garlic powder on the raw shrimp, and saute the shrimp & cherry tomatoes in the hot olive oil.
  4. When the shrimp turn pink on both sides, add the white wine, lemon juice, and oregano.
  5. Turn the heat up to medium-high, and simmer for 1-2 minutes, or until reduced slightly.
  6. Remove the pan from the heat, place one pat of cold butter inside, and shake the pan back and forth to incorporate the butter into the sauce. Repeat with the last two pats of butter.
  7. Serve over fresh pasta, and sprinkle with the fresh basil and parmesan cheese.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 84mgSodium: 510mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 12g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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