Sauteed Shrimp and Tomatoes Over Pasta

When I saw this recipe on Martha Stewart’s site I instantly thought to myself… I can try this. I’m sure some of you have noticed that I haven’t posted any recipe on my Food Blog for a week or so. I just don’t have some new ones, but for today I have something special. I can’t help but share this recipe, I did think about how I could do it deliciously simple and yes, I have modified it according to my taste.

I love salt water shrimps that I always have at least one dish with it in a week and this time I’ve made it with pasta. Shrimp pairs well with pasta because it goes well with a variety of sauces including white sauces like alfredo or tomato-based red sauces. Also, because shrimp cooks quickly it’s easy to get dinner on the table without much fuss.

You may try this recipe:

Sauteed Shrimp and Tomatoes Over Pasta

Sauteed Shrimp and Tomatoes Over Pasta


  • 1 lb. medium shrimp, peeled and deveined (tails removed)
  • pinch of salt and ground pepper
  • 1 small pc. white onion, chopped finely
  • 6 teaspoons olive oil
  • 1 tsp.  garlic powder
  • 1/2 can (7 oz.) diced tomatoes, in juice
  • 1 cup cherry or grape tomatoes, halved
  • 200 grams pasta of your choice (I used linguine this time)
  • a dash of dried basil leaves
  • parsley leaves for garnish (optional)

Cooking Instructions

  1. Season shrimp with salt and pepper. In a large skillet, heat 3 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
  2. Make sauce: To the same skillet, add remaining 3 teaspoons oil and chopped onions; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with a cup of  water; bring to a boil. Stir in dried basil leaves and garlic powder. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnish with parsley leaves, if desired.



One thought on “Sauteed Shrimp and Tomatoes Over Pasta

  1. Pingback: Too Many Tomatoes ! – Canning and Drying the Harvest | The Garden Diaries

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