Sauteed Shrimp and Tomatoes Over Pasta



  • 1 lb. medium shrimp, peeled and deveined (tails removed)
  • pinch of salt and ground pepper
  • 1 small 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 plain spahetti 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.
  4. If sauce seems too thin, use a tsp. of tomato paste to thicken.

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