Spaghetti Garlic Tomato Shrimp

This vibrant spaghetti with garlic tomato shrimp recipe combines the bright flavors of fresh tomatoes, tender shrimp, and golden sautéed garlic into a quick and satisfying meal. Perfect for busy weeknights, it feels both comforting and a touch elegant without requiring much effort.

I remember making this dish when I moved into my first apartment and it quickly became a favorite for friends and family who always asked for seconds

Ingredients

• Spaghetti: 250 grams choose a quality brand since it soaks up the sauce beautifully
• Shrimp: 300 grams peeled and deveined fresh is best but frozen works if thawed properly for a tender bite
• Olive oil: two tablespoons extra virgin is preferred to infuse richness and bring the garlic aroma alive
• Garlic: four to five cloves minced fresh garlic packs a punch and forms the flavor backbone of the dish
• Diced tomatoes: one cup fresh in season for brightness or canned for year round convenience and consistency
• Tomato paste: two tablespoons thickens sauce with deeper color and flavor choose a rich brand
• Paprika: one teaspoon adds gentle warmth and smoky notes Spanish paprika is especially delicious here
• Black pepper: one teaspoon freshly cracked gives subtle heat and lively aroma
• Salt: to taste enhances all the flavors both in pasta water and sauce
• Sugar: one teaspoon optional balances acidity in tomatoes taste first before adding
• Pasta water: quarter cup reserved from cooking the secret for a silky smooth sauce
• Butter: one tablespoon optional rounds out sharpness and lends creaminess choose high quality

Instructions

Boil the Pasta:

Bring a large pot of salted water to a vigorous boil Add the spaghetti and stir occasionally to prevent sticking Cook until just al dente which usually means a minute or two less than package directions Taste to check texture Just before draining save and set aside one quarter cup of the starchy pasta water

Sear the Shrimp:

Heat olive oil in a large pan over medium high heat When the oil shimmers add the shrimp in a single layer Season lightly with salt and sprinkle paprika Cook shrimp for one to two minutes on each side until they turn pink and opaque The shrimp will curl slightly and become tender Remove promptly from heat and set aside to avoid overcooking

Sauté the Garlic and Tomato:

Lower the heat to medium in the same pan Add the minced garlic stirring constantly so it does not burn Cook for about one minute until fragrant and golden Then add the diced tomatoes and tomato paste Stir well to combine and let the mixture simmer for several minutes until thickened Season with black pepper, paprika, salt and optional sugar Add a bit of the reserved pasta water to loosen the sauce and scrape up any browned bits from the bottom for deeper flavor

Combine Pasta and Sauce:

Add the drained spaghetti directly into the pan with the sauce Toss and stir thoroughly so each strand is coated with the garlicky tomato mix If using, stir in the butter until the sauce looks glossy and smooth

Add Shrimp and Finish:

Return cooked shrimp to the pan and fold gently just until warmed through Plate the pasta while hot and sprinkle some extra freshly cracked black pepper over the top for brightness Serve immediately

Fresh shrimp always bring me back to family summer vacations The smell of garlic sizzling in olive oil is instantly comforting and seems to invite everyone into the kitchen for a warm chat

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days Reheat gently on the stove over low heat to keep shrimp tender If the sauce thickens add a splash of water or olive oil to loosen it up

Ingredient Substitutions

If fresh shrimp is unavailable choose good quality frozen peeled and deveined varieties Mushrooms or roasted eggplant make for a tasty vegetarian alternative For tomato paste substitute use extra diced tomatoes but simmer longer to avoid watery sauce Try linguine or fettuccine if spaghetti is not at hand

Serving Suggestions

Garnish with chopped parsley or basil to brighten colors A squeeze of lemon just before eating adds fresh zing Pair with a crisp green salad and warm focaccia for a full meal For a richer touch sprinkle parmesan cheese even though the classic is naturally dairy free

This garlic tomato shrimp spaghetti comes together quickly for weeknights and shines when served fresh. Save some pasta water and avoid overcooking the shrimp for the best texture.

Common Recipe Questions

→ How do I avoid overcooking the shrimp?

Sear shrimp 1–2 minutes per side over medium-high heat until pink and opaque, then remove promptly to keep them juicy and tender.

→ Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes provide consistent flavor and convenience, while fresh tomatoes add brightness when in season.

→ Are other pasta shapes suitable for this dish?

Long pasta shapes like linguine, fettuccine, or bucatini pair nicely, as they hold the sauce well alongside shrimp and tomatoes.

→ Why is reserving pasta water important?

Starchy pasta water helps bind the sauce to the noodles, creating a smooth, luscious coating on each strand.

→ How can I enhance the flavor further?

Adding chili flakes, fresh parsley, or a squeeze of lemon juice brightens the dish with extra depth and freshness.