Spaghetti Garlic Tomato Shrimp

Bright and savory this spaghetti with garlic tomato shrimp is a wonderful weeknight dinner that feels like a little escape to the Mediterranean coast. Juicy shrimp mingle with a garlicky tomato sauce that clings to perfectly cooked spaghetti for a dish that is both comforting and elegant without demanding much time or effort.

I first made this when I moved into my first apartment and it quickly became my go to for gatherings. Friends and family always ask for seconds which tells you everything you need to know.

Ingredients

• Spaghetti: 250 grams soaking up the sauce perfectly Choose a good quality brand for best texture
• Shrimp: 300 grams peeled and deveined Fresh is ideal but frozen works if thawed well for better bite
• Olive oil: adds richness and helps infuse the aromatics Extra virgin is best when you have it
• Garlic: four to five cloves for bold flavor Freshly minced to get maximum aroma
• Diced tomatoes: one cup bring tang and a hint of sweetness Fresh tomatoes are great in season canned offer reliability year round
• Tomato paste: two tablespoons deepens color and flavor Pick a thick rich brand
• Paprika: one teaspoon provides warmth and subtle smokiness Spanish paprika adds a nice touch
• Black pepper: one teaspoon gives gentle heat Use freshly cracked for fragrance
• Salt: to taste essential in pasta water and sauce to brighten every element
• Sugar: one teaspoon optional to balance acidity Taste first to decide
• Pasta water: one quarter cup secret to a silky sauce Reserve some when draining pasta
• Butter: one tablespoon optional makes sauce creamy and smooth Use a good quality butter for best finish

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil Add the spaghetti and cook until just al dente Stir occasionally to keep strands separate Taste a minute before the package time to find perfect texture Save a quarter cup of pasta water before draining the spaghetti

Sear the Shrimp:

Heat olive oil in a large pan over medium high heat When oil shimmers add shrimp in a single layer Lightly season with salt and paprika Cook shrimp for one to two minutes on each side until pink and opaque Once shrimp curls and feels tender remove promptly to avoid overcooking

Sauté the Garlic and Tomato:

Lower heat to medium in the same pan Add minced garlic stirring constantly for about one minute just until fragrant Add diced tomatoes and tomato paste Stir to combine and let simmer to thicken for a few minutes Add black pepper, paprika, salt and a pinch of sugar if tomatoes taste sharp Splash reserved pasta water into sauce and scrape up brown bits from pan for extra flavor

Combine Pasta and Sauce:

Add drained spaghetti to the sauce Toss thoroughly so every strand is coated with garlicky tomato flavor Stir in butter, if using, and keep tossing until sauce turns glossy and smooth

Add Shrimp and Finish:

Return cooked shrimp to the pan Fold them gently into the pasta sauce just until warmed Plate the dish hot with shrimp on top Dust with extra cracked black pepper for a finishing touch

Fresh shrimp always remind me of summer vacations with my family The aroma of garlic sizzling in olive oil is one of those comforting scents that brings everyone into the kitchen for a chat and a taste

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days When reheating if the sauce thickens too much add a splash of water or olive oil Warm gently on the stove to keep shrimp tender

Ingredient Substitutions

If fresh shrimp are unavailable frozen peeled and deveined shrimp are a good alternative For a vegetarian version swap shrimp with sautéed mushrooms or roasted eggplant If you don’t have tomato paste increase diced tomatoes simmering longer for a richer texture You can swap spaghetti for linguine or fettuccine without losing the sauce's magic

Serving Suggestions

Finish with fresh chopped parsley or basil to brighten color Add a lemon wedge on the side for a fresh squeeze at the table Pair with a crisp green salad and warm focaccia for a complete meal For guests try a sprinkle of grated parmesan even though the traditional version does not require cheese

This tomato shrimp pasta is a staple along the sunny coasts of southern Italy and Spain where fresh seafood meets ripe produce. The beauty lies in its simplicity and invites you to make it your own.

Common Questions About the Recipe

→ How can I prevent overcooking the shrimp?

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

→ Should I use fresh or canned tomatoes?

Both fresh and canned tomatoes work well; fresh offers brightness, while canned provides convenience and consistent flavor.

→ What pasta shapes besides spaghetti are suitable?

Linguine, fettuccine, or bucatini hold sauce nicely and pair beautifully with shrimp and tomatoes.

→ Is it necessary to reserve pasta water?

Yes, reserved starchy pasta water helps bind the sauce to the noodles, creating a luscious, cohesive finish.

→ How can I add extra flavor?

Try chili flakes, fresh parsley, or a squeeze of lemon juice for added brightness and depth.