Spaghetti Garlic Tomato Shrimp

This bright and savory spaghetti with garlic tomato shrimp brings the flavors of the Mediterranean right to your dinner table. The combination of golden sautéed garlic, sweet and tangy tomatoes, and succulent shrimp tossed in a silky, paprika spiced sauce makes for a meal that feels special but is quick enough for any weeknight. Each bite delivers a satisfying mix of classic Italian taste with a fresh seafood twist.

I first made this dish when I moved into my first apartment and it quickly became my goto for friends and family, who always ask for seconds. Its ease and rich flavor always impress without demanding hours in the kitchen.

Ingredients

• Spaghetti: 250 grams is ideal for soaking up the sauce, so choose a quality brand for best texture and flavor
• Shrimp: 300 grams peeled and deveined, fresh if possible or thawed thoroughly if frozen to ensure tender, juicy bites
• Olive oil: brings richness and infuses the aromatics, extra virgin is best for a fragrant, authentic touch
• Garlic: four to five cloves minced for bold flavor, always use fresh for maximum impact
• Diced tomatoes: one cup provides tanginess and natural sweetness, fresh in season or reliable canned tomatoes year round
• Tomato paste: two tablespoons add vibrant color and deepen the sauce’s flavor, opt for a thick and flavorful brand
• Paprika: one teaspoon lends warm, subtle smokiness, Spanish paprika will enhance the taste especially well
• Black pepper: one teaspoon freshly cracked for an aromatic gentle heat
• Salt: to taste, used both in pasta water and sauce to bring out the flavors fully
• Sugar: one teaspoon is optional to balance acidity depending on your tomatoes
• Pasta water: one quarter cup reserved from cooking pasta, the secret to a silky cohesive sauce
• Butter: one tablespoon optional to add creaminess and round out acidity, high quality works best for the finish

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil. Add the spaghetti and stir occasionally to prevent sticking. Cook until just al dente, tasting a minute before the package instructions say so you catch the perfect texture. Before draining, save one quarter cup of the starchy pasta water.

Sear the Shrimp:

Heat the olive oil in a large pan over medium high heat until shimmering. Add the shrimp in a single layer and season lightly with salt and a pinch of paprika. Cook for one to two minutes on each side until the shrimp turn pink and opaque, and curl slightly. Remove immediately to avoid overcooking and set aside.

Sauté the Garlic and Tomato:

Lower the heat to medium and add the minced garlic to the same pan. Stir constantly for about one minute until fragrant but not browned. Add the diced tomatoes and tomato paste, stirring to combine. Let the sauce simmer for a few minutes until it thickens slightly. Season with black pepper, paprika, salt, and a pinch of sugar if needed to balance acidity. Pour in a splash of the reserved pasta water to loosen the sauce and scrape up the brown bits from the pan to deepen the flavor.

Combine Pasta and Sauce:

Add the drained spaghetti directly to the pan with the sauce. Toss thoroughly so every strand is glossy and coated in the garlicky tomato sauce. If using, stir in the butter and keep tossing to create a silky finish.

Add Shrimp and Finish:

Return the cooked shrimp to the pan and gently fold them through just until warmed through. Plate the pasta hot, topping with shrimp and an extra dusting of black pepper for brightness.

Fresh shrimp always remind me of warm summer vacations by the sea with my family. The scent of sizzling garlic is a comforting anchor in my kitchen and never fails to bring everyone to the table eagerly.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. The sauce may thicken when reheated; add a splash of water or olive oil to loosen it. Reheat gently on the stove over low heat to keep shrimp tender and avoid rubberiness.

Ingredient Substitutions

If fresh shrimp are unavailable, use high quality frozen peeled and deveined shrimp, thawed well before cooking. For a vegetarian version, try swapping shrimp for sautéed mushrooms or roasted eggplant. If you run short on tomato paste, increase diced tomatoes and simmer longer for richness. Pasta shapes like linguine or fettuccine can stand in beautifully for spaghetti.

Serving Suggestions

Brighten the dish with a sprinkle of fresh parsley or basil for color. A lemon wedge on the side adds a lovely zing just before eating. Serve alongside a crisp green salad and warm focaccia to round out the meal. For a touch of indulgence, grate some parmesan on top even though the traditional version often skips cheese.

This tomato shrimp pasta captures the essence of southern Italian and Spanish coastal cooking, where fresh seafood meets vibrant, sun ripened produce. It is a humble but joyful meal that celebrates fresh ingredients and casual gathering.

Common Recipe Questions

→ How can I prevent overcooking the shrimp?

Sear shrimp 1–2 minutes per side over medium-high heat until pink and opaque, then remove promptly to keep them tender.

→ Should I use fresh or canned tomatoes?

Both work well; fresh tomatoes offer brightness, while quality canned tomatoes provide consistent flavor and convenience.

→ What pasta shapes work besides spaghetti?

Linguine, fettuccine, or bucatini are excellent alternatives that hold sauce nicely and pair well with shrimp and tomatoes.

→ Is reserving pasta water necessary?

Yes, the starchy pasta water helps bind the sauce to noodles, creating a silky, cohesive texture.

→ How can I add extra flavor?

Try chili flakes, fresh parsley, or a squeeze of lemon juice to brighten and deepen the dish’s flavor profile.