Creamy Shrimp Tomato Basil Pasta
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
5
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Calories
605 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Shrimp Tomato Basil Pasta
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This shrimp tomato basil pasta perfectly balances fresh, summery flavors and comforting creaminess! The al dente pasta with succulent shrimp, all tossed in a flavorful garlicky cherry tomato sauce with the aroma of fresh basil. Trust me, it's going to be a new favorite!
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Ingredients
- 1 lb pasta of your choice spaghetti, linguine, penne, or angel hair pasta works well
- 1.5 lb Shrimp
- 2 lb asparagus
- 2 lb cherry tomatoes
- 5 cloves garlic sliced
- 2 tbsp vegetarian or chicken stock concentrate
- 0/5 cup basil, parsley and chives
- 3 tbsp olive oil divided
- salt and pepper to taste
- 2 tbsp freshly squeezed lemon juice
- Zest of 1 lemon optional
- 1 tsp crushed red pepper optional
Instructions
- Start by washing and prepping all your produce. Then, trim and cut the asparagus into 2-inch pieces. Finely chop the basil, parsley, and chives. Set everything aside.
- Bring a large pot of water with a teaspoon of kosher salt to a boil. Add the pasta to the salted water and cook according to package instructions, aiming for 1 minute before the pasta becomes al dente or slightly firm to the bite. Reserve about 1 cup of the pasta water, then drain and set aside.
- In a large skillet or large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Then, season with salt and pepper, and set aside on a plate.
- In the same skillet, add another tablespoon of olive oil. Once hot, add the asparagus and cook for about 5 minutes over medium-high heat. Stir occasionally until lightly charred. Season with salt and black pepper, and set aside.
- Add the whole cherry tomatoes to the same skillet with the remaining tablespoon of olive oil. Cook over medium heat for 8-10 minutes. Stir occasionally until the tomatoes soften and begin to blister.
- Once the tomatoes soften, add the sliced garlic to the pan. Sauté for 30-60 seconds, or until fragrant.
- Use a spoon or spatula to gently crush some of the tomatoes that haven't burst yet. Season with salt and pepper.
- Add the stock concentrate, ½ cup of the reserved pasta water, and crushed red pepper flakes to the skillet. Stir until the concentrate is fully incorporated. Bring to a boil.
- Once boiling, add the cooked pasta to the pan with the sauce. Toss everything together until well combined, ensuring the pasta is well coated in the sauce. Then, season with salt and pepper to taste. If the sauce becomes too thick add some more reserved pasta water.
- Remove the skillet from heat and add in the chopped fresh herbs, cooked shrimp, asparagus, lemon juice, and lemon zest. Taste and adjust seasonings with salt and pepper.
- Give your pasta a final toss before transferring it to a plate. Garnish with fresh basil leaves, parsley, or some grated Parmesan cheese. Serve and enjoy a restaurant-worthy meal!
Notes
- Fresh Ingredients: Use fresh basil and cherry tomatoes for the best flavor. It makes a huge difference!
- Cook Pasta Al Dente: Make sure to keep an eye on the pasta while it's cooking to ensure it doesn't overcook and become mushy. Aim for 1-2 minutes before al dente as it will continue to cook slightly when you toss it with the sauce.
- Don’t Overcook the Shrimp: The shrimp cooks quickly and can become tough and rubbery if overcooked. Keep an eye on it and it from heat as soon as it turns pink.
Nutrition Information
Show Details
Serving
1g
Calories
605kcal
(30%)
Carbohydrates
84g
(28%)
Protein
45g
(90%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
219mg
(73%)
Sodium
207mg
(9%)
Potassium
1363mg
(39%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
2505IU
(50%)
Vitamin C
55mg
(61%)
Calcium
181mg
(18%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 605kcal | 30% |
| Carbohydrates | 84g | 28% |
| Protein | 45g | 90% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 219mg | 73% |
| Sodium | 207mg | 9% |
| Potassium | 1363mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 2505IU | 50% |
| Vitamin C | 55mg | 61% |
| Calcium | 181mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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