Shrimp Pasta in Tomato Sauce (Just Like at a Restaurant)

Looking for a shrimp pasta recipe that seriously delivers on flavor and looks like it came straight out of a cozy Italian bistro? You’re going to love this one. 🍝🍤 It’s got juicy cherry tomatoes simmered into a rich, aromatic sauce that wraps around every strand of pasta—and the best part? It comes together in just minutes.

I’m completely obsessed with this dish. It’s hands-down one of my all-time favorite ways to cook shrimp. The sauce is so bold and flavorful, I had to remind myself to save some for everyone else (no shame if you don’t 😅).

With tender shrimp, perfectly cooked pasta, and that vibrant tomato flavor, this is the kind of meal that feels fancy, but is totally doable on a weeknight. Whether you’re cooking for guests or just treating yourself—this one’s a keeper!

Watch how to make it! ♥🎥

Ingredients You’ll Need 🛒

Ingredients (Serves 2 large or 3 smaller portions):
🔹 7–9 oz (200–250 g) frozen shrimp (thawed before cooking) 🍤❄️
🔹 10–12 oz (300–350 g) cherry tomatoes 🍅✨
🔹 7 oz (200 g) dry pasta, such as spaghetti 🍝 (weight before cooking)
🔹 1 medium onion, finely chopped 🧅
🔹 3 garlic cloves, minced 🧄
🔹 For frying: 2 tbsp vegetable oil + 1 heaping tbsp butter 🧈 (add more butter if needed)
🔹 2 heaping tsp tomato paste 🍅
🔹 Sauce seasonings: ½ tsp sweet paprika, ½ tsp black pepper, ½ tsp salt (or to taste) 🧂
🔹 ⅓ cup (2.7 fl oz / 80 ml) pasta cooking water 💧🍝
🔹 Fresh parsley for garnish (optional) 🌱
🔹 Shrimp seasoning: 1 level tsp sweet paprika 🌶️, 1 level tsp salt 🧂, ½ tsp black pepper, 1 tbsp vegetable oil

Step-by-Step Instructions 🍤💚

Step 1: Preparing the Shrimp 🍤
If you’re using frozen, pre-cooked shrimp (they’re pink in color), prep is quick and easy! Just take them out of the freezer and place them in a colander. Rinse under cold or ice-cold water for a few minutes until thawed. Let them drain well, then gently pat dry with a paper towel.

For the best texture and flavor, it’s even better to thaw the shrimp in the fridge for a few hours or overnight. This slower method helps preserve their juiciness and bite.

👉 Note: If you’re using raw shrimp (gray in color), make sure to peel and devein them first, then cook until they turn pink and opaque.

Step 2: Cooking the Pasta 🍝
Cook the pasta in a large pot of salted boiling water according to the package instructions, until al dente.

Right before draining, reserve about ⅓ cup (80 ml) of the starchy pasta water — you’ll use it later to bring the sauce together. Then drain the pasta in a colander and set it aside.

👉 Tip: Don’t rinse the pasta! You want that surface starch to help the sauce cling better.

Step 3: Prepping the Shrimp & Veggies 🍤🍅
While the pasta is cooking, place the thawed shrimp in a bowl. Drizzle with vegetable oil or olive oil, then sprinkle with sweet paprika, salt, and black pepper. Gently toss until the shrimp are evenly coated with the seasoning.

Slice the garlic into thin pieces, and finely chop the onion. Rinse the cherry tomatoes and pat them dry with a paper towel — it’s important that they’re dry so they don’t water down the sauce.

👉 Tip: Dry tomatoes = more flavor and better texture in the pan!

Step 4: Cooking the Shrimp 🍤🔥
Heat the oil and butter in a large skillet over medium-high heat. Once hot and sizzling, add the shrimp in a single layer. Sauté for about 1 minute per side, just until they’re lightly golden and heated through.

Remove the shrimp from the pan and set them aside — they’ll go back in later.

👉 Be careful not to overcook them! Pre-cooked shrimp just need to be warmed and slightly seared for the best texture.

Step 5: Sautéing the Veggies 🧅🍅
If needed, add a bit more butter to the skillet. Add the chopped onion and sauté for about 3 minutes, until it starts to soften. Stir in the sliced garlic and cook for 1 more minute, stirring often so it doesn’t burn.

Next, carefully add the rinsed and well-dried cherry tomatoes to the pan. Stir them into the onion and garlic mixture, then sauté for about 3 minutes, until the tomatoes start to brown slightly and gently burst.

👉 Tip: Dry tomatoes = better caramelization and flavor!

Step 6: Building the Sauce 🍅🥄
Once the tomatoes begin to burst, gently press them down with a spatula to release more juice and flavor.

Add the tomato paste and the reserved pasta water. Stir everything really well to combine. Season with about ½ tsp each of salt, black pepper, and sweet paprika.

Mix again and let the sauce simmer for 2–3 minutes, until slightly thickened and full of rich, balanced flavor.

👉 Tip: Smashing the tomatoes gives the sauce a fresh, rustic texture!

Step 7: Bringing It All Together 🍝🍤
Add the cooked pasta and the sautéed shrimp back into the skillet. Gently toss everything together until the shrimp and pasta are evenly coated in the sauce.

Let it all heat through for 1–2 more minutes to make sure everything is nice and warm.

Finish with freshly chopped parsley and a crack of black pepper on top. Serve immediately and enjoy!

👉 Tip: Serve with lemon wedges or grated Parmesan for an extra flavor boost!

Nutritional Value 📊

This recipe makes 2 large or 3 smaller servings.

Each smaller serving (about ⅓ of the dish) contains approximately:
🔥 Calories: 476
💪 Protein: 25.2 g
🧈 Fat: 16.5 g
🥔 Carbohydrates: 58.5 g

Shrimp Pasta in Tomato Sauce. Printable Recipe.

FAQ – Your Questions Answered! ❓

💭 Can I use raw shrimp instead of pre-cooked?
Yes! Just make sure they’re peeled and deveined. Sauté raw shrimp for about 2–3 minutes per side, until they turn pink and opaque.

💭 Can I use a different type of pasta?
Absolutely! Spaghetti works great, but feel free to use linguine, fettuccine, or even short pasta like penne. Just cook until al dente and remember to reserve some pasta water.

💭 What if I don’t have cherry tomatoes?
You can use chopped regular tomatoes or even canned ones (drain them first). The flavor will be slightly different, but still delicious.

💭 Can I make this spicy?
Yes! Add a pinch of red pepper flakes or a dash of hot sauce when sautéing the garlic, or sprinkle chili flakes over the finished dish.

💭 Can I make it dairy-free?
Sure! Just skip the butter or replace it with plant-based butter. The dish will still taste amazing thanks to the tomato-garlic base.

💭 How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

💭 Can I add extra veggies?
Of course! Try adding spinach, zucchini, or bell peppers. Just sauté them along with the onion for a colorful and nutritious twist.