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This Shrimp and Tomato Pasta is a quick and easy meal that’s ready in about 20 minutes. The sauce is made with fresh tomatoes and lots of fresh garlic, then tossed with tender pasta and juicy shrimp.
For more shrimp pasta recipes, try my Shrimp Alfredo Pasta and Cajun Shrimp Pasta.
recipe walk-through
Ingredient Notes
For a complete list of ingredients, see the recipe card below.
- Shrimp – Frozen shrimp are super easy; they defrost fast meaning I can whip up a meal with them pretty quickly. I usually buy the 20-25 count, which just refers to the size meaning there are about 20-25 shrimp per pound.
- Tomatoes – Fresh grape tomatoes, sliced in half. You can also use cherry tomatoes or even diced Roma tomatoes.
- Apple Juice – This may sound like an odd ingredient, but I use it in place of white wine. The shrimp have a slight sweetness to them so the juice pairs very well. You can use wine instead if you prefer.
How To Make Garlic Tomato & Shrimp Pasta
See the recipe card below for full, detailed instructions
Heat some olive oil in a large skillet and cook shrimp for a few minutes per side. Be careful not to overcook the shrimp – they should be bright pink in color with no gray. Transfer to a plate.
Add onion to the pan and cook for a few minutes, then add some minced garlic.
Add apple juice, lemon juice, salt, red pepper flakes and oregano to the pan. Simmer, then add the tomatoes and simmer for several minutes. I use apple juice instead of white wine which would be common with this type of sauce.
Toss the shrimp and pasta with the sauce. Sprinkle some fresh grated parmesan on top and serve immediately.
Serving Suggestions
This dish will be great for a light meal. If you want some sides to serve with it, a ice, crusty bread would work well, and some Sauteed Broccoli or an Arugula Salad.
Storage Tips
The Best Way to Store Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a skillet on the stovetop,
Recipe Tips
- For a richer, thicker sauce, save a cup of the cooking water from the pasta. Add it to the pan of sauce and simmer until reduced by half.
- Be sure to salt the pasta water generously for the best flavor.
- Be careful not to overcook the shrimp. It should have just turned bright pink and slightly firm.
- Swap out the spaghetti for any long noodle, like fettuccine or linguine.
- Add some extra veggies, like a handful of baby spinach.
More Shrimp and Pasta Recipes
- Creamy 4-Cheese Spaghetti
- Homemade Alfredo
- Tomato Basil Pasta
- Chicken Spaghetti
- Grilled Shrimp Pasta Salad
- Shrimp Fried Rice
- The Best Shrimp Ceviche
Garlic Shrimp & Tomato Pasta
Ingredients
- 8 ounces Spaghetti cooked
- 1 tablespoon Olive oil
- 1 pound Shrimp peeled and deveined (about 20)
- 1/2 cup Diced onion
- 4 cloves Garlic
- 1/2 cup Natural apple juice no sugar added
- 1 tablespoon Lemon juice
- 1/2 teaspoon Oregano
- 1/2 teaspoon Red pepper flakes
- 2 cups Cherry tomatoes slice in half
- Fresh grated Parmesan cheese for garnish
- 3 tablespoons Fresh chopped parsley
- Kosher salt
Instructions
- Heat olive oil over medium heat. Add shrimp in a single layer and season with a pinch of salt. Cook until shrimp is bright pink (no gray), turning every minute or so. Transfer to a plate.
- Add onion to the pan and cook until onion starts to soften; about 2-3 minutes. Add garlic and continue to cook for 2 more minutes. Stir often so the garlic doesn’t burn.
- Stir in apple juice, lemon juice, ½ teaspoon salt, oregano and red pepper flakes. Bring to a simmer and add cherry tomatoes. Simmer about 3-5 minutes, stirring often.
- Toss shrimp with the sauce, then the linguine. Sprinkle fresh grated Parmesan on top of the pasta and toss lightly. Garnish with fresh chopped parsley and serve immediately.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Super yummy! I didn’t have apple juice so i just used water, and it tasted great! A very easy summer Sunday dish. Will make again!
Love the feedback Emily! Thanks for stopping by.
I doubled this and it worked very well. I find it hard to flavor shrimp so I used a cast iron skillet and seared them pretty hard to get a little blackening. The apple juice, onion and garlic did a great job of getting rid of the “fish” taste and the tomatoes added a burst of sweetness. The flavor was fantastic. My wife loved it. I put an asterisk next to recipes we like. Add this one to that list. Thanks.
One of my favorites – so glad you enjoyed it!
Wonderful flavor. Used precooked frozen shrimp as it was what I had on hand. Definitely will be making this again.
Nice! Thanks for stopping by Lisa.
I Will be making these for the New Year’s Day , for my friends, Thank you for the recipe.
Greetings from Greece.
That’s awesome anastasia! Thanks for stopping by all the way from Greece.
Thanks for the great and easy recipe! My family loved it!
So happy that you and your family loved this recipe! Thanks for stopping by Anne.
Loved the recipe. The cherry tomatoes gives it a sweet taste.
Thank you Diane! And thanks for sharing your positive experience.