This post may contain affiliate links. Please read my privacy policy.
This easy Italian shrimp pasta is one of the best shrimp pasta recipes ever! Fresh tomatoes and garlic create a light homemade tomato sauce that is bright, savory, and ready in under 20 minutes.
Recipe Summary
- 🔪 Prep Time: 10 minutes
- 👨🍳 Cook Time: 10 minutes
- ⏱️ Total Time: 20 minutes
- 🍽️ Servings: 2 people
- 🏷️ Calories: ~405 calories
- 🍳 Cook Method: Sauté & simmer
- ✨ Flavor Profile: Tender shrimp and al dente spaghetti tossed in a light, garlicky fresh tomato sauce
- 🧩 Difficulty: Very easy (Perfect for busy weeknights)
SUMMARIZE AND SAVE THIS CONTENT ON
Easy Red Sauce Italian Shrimp Pasta
I love Italian recipes, and this authentic Italian shrimp spaghetti is just like how it is served in restaurants in Italy. I spoke to chefs, home cooks, and restaurateurs while traveling in Italy to learn exactly how to make easy shrimp pasta just like the Italians. When you want real Italian restaurant flavor, you need the right balance of acidity and seasoning. This recipe is 100% authentic, homemade, and takes less than 20 minutes. The taste is spot on, and this is truly the BEST pasta I have ever made in my life!
One of my favorite things about this dish is how the fresh tomatoes break down to create a light homemade red sauce that clings to every strand of spaghetti. A generous dose of black pepper and a sprinkle of fresh parsley are all it takes to transform simple ingredients into something special. This is one of the best shrimp pasta recipes ever for when you want a quick, healthy, and authentic dinner. For more easy shrimp recipes, check out my Sauteed Shrimp and Shrimp and Spinach Pasta recipes, or look at my Easy Spaghetti for more tasty ideas!
Sidenote: In Italy, eating is serious business! A traditional meal is structured into several courses. It usually kicks off with Antipasti (appetizers), followed by the Primi course, which is where this shrimp pasta would sit. Unlike in many other countries, the pasta is just the beginning. It is usually followed by a Secondi (meat or seafood) and then a variety of sides, cheeses, and desserts. I absolutely love how much Italians respect their food culture!
Choosing The Right Pasta
- Look for Bronze-Cut: To get that restaurant quality finish, always look for bronze-cut pasta. These noodles are extruded through bronze dies, which creates a rough, porous surface that is essential for helping your homemade red sauce actually cling to the strands.
- Why Dried Is Best: While fresh pasta has its place, high quality dried spaghetti is the authentic choice for this recipe. It offers a much firmer bite (al dente) that provides a necessary texture contrast to the tender, succulent shrimp.
- Top Brand Recommendations: For consistent results, I recommend brands like De Cecco or La Molisana, which are widely available and known for their high protein content and superior texture. If you want to splurge, Martelli or Rustichella d’Abruzzo are fantastic artisanal options.
- Check The Packaging: Always check the specific cooking instructions on the box. Different brands and shapes take different amounts of time to reach perfection. For the best results, start testing the pasta 1 to 2 minutes before the suggested al dente time so it finishes cooking perfectly in the sauce.
- Shape Alternatives: While spaghetti is the classic choice and very easy to find, you can also use Linguine or Spaghettini. These long, thin shapes are designed specifically for lighter, oil based or fresh tomato sauces.
Ingredients You’ll Need
- Spaghetti
- Extra virgin olive oil
- Shrimp
- Campari tomato
- Chicken broth
- Chicken bouillon powder
Check the recipe card at the bottom of this post for all the ingredient details.
Pro Tip #1: Why I Use Extra Virgin Olive Oil
The best choice is extra virgin olive oil because its fruity and peppery notes are a key flavor component. Since this is a light sauce, the quality of the oil really shines through.
Pro Tip #2: Why I Use Campari Tomatoes
The best choice is Campari tomatoes because they offer the perfect balance of sweet and acidic notes. They are juicy enough to create a sauce without needing heavy cream or canned tomatoes. If you can’t find them, you can use cherry or grape tomatoes. You can also use regular large tomatoes, but make sure they are very ripe and cut them into smaller pieces so they break down into a sauce.
Pro Tip #3: Why I Use Chicken Broth
The best liquid for this sauce is chicken broth because it gives a rich, savory base that ties the ingredients together. If you want a different flavor profile, you can use clam juice or seafood stock for an extra briny, oceanic taste. If you prefer to keep it lighter, you can use vegetable broth as a substitute.
Pro Tip #4: Why I Use Chicken Bouillon
The best way to add depth is a touch of chicken bouillon powder because it provides an umami punch that salt alone cannot achieve. It makes the sauce taste like it has been simmering for hours. I recommend getting Knorr Chicken Bouillon. You can easily spot it in the spice aisle by its signature bright yellow bottle with a vibrant green cap.
Pro Tip #5: Why I Butterfly The Jumbo Prawns
If you are using jumbo prawns, the best method is butterflying them to allow for faster and more even cooking. This also creates more surface area for the garlicky sauce to cling to.
How To Make Italian Shrimp Pasta
Start by bringing a big pot of salted water to a boil. Drop in your spaghetti and cook it until it’s al dente. Make sure to check the package instructions for the timing.
Pro Tip: Always salt your pasta water like the sea! It is your only chance to season the actual pasta, giving it that authentic restaurant taste.
While the pasta is doing its thing, grab a skillet and set it over medium-low heat. Add your extra virgin olive oil and minced gaOnce the sauce starts bubbling, add your shrimp. Give it a good stir and cook until the shrimp are pink and cooked through, and those tomatoes have started to break down and get saucy.powder.
Pro Tip: Use a low heat for the garlic. Garlic burns in a heartbeat, and burnt garlic turns bitter, which will totally throw off the light flavor of this fresh sauce.
Once the sauce starts bubbling, add your shrimp. Give it a good stir and cook until the shrimp are pink and cooked through, and those tomatoes have started to break down and get saucy.
Pro Tip: You will know they are perfectly cooked when they turn opaque and curl into a “C” shape; if they curl into a tight “O,” they are likely overcooked!
Add your cooked spaghetti into the pan along with the salt and black pepper. Stir it all together so every strand is coated, then turn off the heat.
Sprinkle over that fresh Italian parsley and serve it immediately while it is hot and perfect.
Frequently Asked Questions
It is best to use fresh shrimp for the best texture and flavor. But if you are in a pinch, frozen shrimp work too! Just make sure to thaw them completely and pat them dry before adding them to the skillet. If they are still frozen or wet, they will release too much water and dilute your light tomato sauce.
You can, but fresh Campari or cherry tomatoes are the secret to this particular recipe’s bright and light flavor profile. Canned tomatoes will create a much heavier, cooked-down sauce that might overpower the delicate shrimp.
If you want an extra kick, you can add a pinch of red chili flakes to the skillet. The best time to do this is while you are sautéing the garlic in the olive oil so the heat infuses throughout the entire sauce.
Yes, you can. To make this into Creamy Shrimp Pasta, add 2 tablespoons of whipping cream to the tomato sauce.
You can store leftovers in an airtight container in the refrigerator for up to 2 days.
Pasta is always best served fresh, but if you have leftovers, reheat them in a skillet over low heat with a tiny splash of chicken broth or water. This helps loosen up the sauce so it coats the spaghetti again without making the shrimp rubbery.
This recipe is only 405 calories per serving.
What To Serve With This Recipe
This Italian dish is best served with Focaccia Bread, Garlic Bread. For a wholesome Italian meal and easy weeknight dinner at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Shrimp Pasta Recipes You Might Like
Prevent your screen from going dark
-
Bring a pot of salted water to a boil. Cook the spaghetti until al dente, according to the package instructions.
-
In a skillet or pan over medium-low heat, add the extra virgin olive oil. Sauté the garlic until sizzling but not browned. Add the tomatoes, chicken broth, and chicken bouillon. Once it starts to bubble, add the shrimp. Cook and stir until the shrimp are cooked through and the tomatoes break down.
-
Add the spaghetti, salt, and a generous dose of freshly ground black pepper. Stir to combine well, then turn off the heat.
-
Top the shrimp pasta with chopped Italian parsley and serve immediately.
Serving: 2people, Calories: 405kcal, Carbohydrates: 46g, Protein: 20g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 91mg, Sodium: 1075mg, Potassium: 456mg, Fiber: 3g, Sugar: 3g, Vitamin A: 477IU, Vitamin C: 9mg, Calcium: 65mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
By
