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4 from 15 votes

Tomato Shrimp Pasta

This Tomato Shrimp Pasta is a delicious and oh so satisfying weeknight dinner. If you've never made your own red sauce before, this simple recipe will knock your socks off!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 509kcal
Author: Joanna Cismaru

Ingredients

  • 1 pound spaghetti uncooked
  • 3 tablespoon olive oil
  • 1 pound shrimp peeled and deveined if needed
  • 1 teaspoon salt or to taste
  • 1 teaspoon red pepper flakes
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 28 ounce crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon oregano dried
  • 1 cup white wine dry
  • 1/3 cup parsley fresh, chopped
US Customary - Metric

Instructions

  • Prepare the pasta: Cook the spaghetti according to package instructions. Drain and set aside.
  • Cook the shrimp: In a large pot or dutch oven add 2 tbsp of olive oil over medium heat. Add the shrimp and season with 1/2 tsp salt and 1/2 tsp red pepper flakes. Spread the shrimp evenly over the bottom of the pot and cook for 1 minute till the shrimp turns pink and slightly brown before transferring the shrimp to a plate.
  • Create the sauce: Add the remaining olive oil to the pot and saute the onions and garlic till the onion is translucent and soft. Add the canned tomatoes, sugar, remaining salt and red pepper flakes, oregano and white wine. Stir and bring the sauce to a simmer before allowing to cook for an additional 5 minutes till the sauce has thickened.
  • Finish the dish: Return the shrimp to the pot, including the accumulated juices, to the sauce. Stir in the parsley and cooked spaghetti. Toss everything together and serve hot.

Notes

This sauce will keep for up to 5 days if stored in an airtight container in the fridge. Just reheat in the microwave or on the stove when ready to eat.
Unfortunately pasta doesn't freeze well so prepare this component of the dish on the day you would like to eat it. To freeze the sauce ladle it into shallow airtight containers and place in the freezer once cooled, this method will keep the sauce fresh for up to 5 months. Allow to thaw in the fridge and reheat on the stove top.

Nutrition

Calories: 509kcal | Carbohydrates: 71g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 1165mg | Potassium: 705mg | Fiber: 6g | Sugar: 10g | Vitamin A: 665IU | Vitamin C: 21.7mg | Calcium: 189mg | Iron: 4.9mg