This one-pot garlic tomato shrimp pasta brings together a medley of bold, savory flavors in a single pot for a stress-free cooking experience. Its versatility shines, making it a perfect option for busy weeknights or a show-stopping centerpiece for dinner parties.
Ingredients Breakdown
The core ingredients in this recipe are carefully selected to create a harmonious blend of flavors and textures. Shrimp, the star protein, is both tender and juicy, while spaghetti provides the perfect base to absorb the rich, tomato-based sauce. Olive oil acts as a subtle yet essential medium for sautéing and enhancing flavors.
Canned diced tomatoes add a tangy depth and serve as the heart of the sauce, complemented by onions and garlic, which create a fragrant foundation. Red pepper flakes deliver a touch of heat, balanced by the sweetness of sugar. Dried oregano contributes earthy undertones, while fresh parsley brightens the dish. White wine lends a slight acidity, elevating the sauce’s complexity. For substitutions, consider chicken or tofu in place of shrimp or use vegetable broth as an alternative to white wine.
Step-by-Step Preparation
Cooking this dish requires attention to detail for each stage, ensuring a flawless final product.
Salting the water generously when boiling spaghetti is crucial, as it infuses flavor directly into the pasta. Cooking the spaghetti to al dente perfection, around 6–7 minutes, allows it to hold its texture when tossed in the sauce.
Searing the shrimp in olive oil over medium heat creates a slightly caramelized exterior while keeping the interior tender. Removing the shrimp and reserving its cooking juices is essential to maintain its delicate texture and flavor integrity.
Crafting the sauce begins with sautéing onions and garlic, a process that requires constant stirring to prevent the garlic from burning. Incorporating canned diced tomatoes, spices, and white wine, followed by a gentle simmer, transforms the mixture into a robust, thickened sauce. This step allows the flavors to meld beautifully while reducing excess liquid.
Finally, tossing the spaghetti into the sauce ensures every strand is coated with flavor. Adding the shrimp and any accumulated juices just before serving retains its succulence. The fresh parsley not only adds a vibrant pop of color but also an aromatic finish.
Recipe Tips & Frequently Asked Questions
How to select the best shrimp:
Always opt for fresh, deveined shrimp for optimal flavor and ease of preparation.
Adjusting the spice level:
Modify the amount of red pepper flakes to suit your preference, or replace them with smoked paprika for a milder heat.
Cooking in stages:
Remove the shrimp after initial cooking to prevent it from becoming rubbery when reheated with the sauce.
Can I use other types of seafood for this recipe?
Yes, scallops or chunks of firm white fish can be excellent alternatives.
What is the best substitute for white wine?
Vegetable or chicken broth can mimic the acidity and depth without altering the dish’s integrity.
Can this recipe be made gluten-free?
Absolutely, by substituting the spaghetti with gluten-free pasta.
What to Serve With This Recipe
Pair this pasta dish with a side of warm, crusty garlic bread to soak up the rich sauce. For a lighter accompaniment, a crisp green salad dressed with a citrus vinaigrette balances the meal beautifully. As for beverages, a chilled glass of Sauvignon Blanc or sparkling water infused with lemon enhances the dish’s vibrant flavors.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. For extended storage, freeze the pasta in portion-sized containers for up to three months. To reheat, warm gently on the stovetop or microwave at 50% power to avoid overcooking the shrimp or drying out the pasta.
This one-pot garlic tomato shrimp pasta is a symphony of flavors that’s as delightful to eat as it is simple to prepare. Whether you stick to the original recipe or experiment with substitutions, this dish promises a hearty and satisfying meal for any occasion.
Ingredients
3 tablespoons olive oil
1 lb shrimp (455 g), peeled and deveined
1 lb spaghetti (455 g)
42 oz canned diced tomatoes (1 ¼ kg), drained of excess water
1 small yellow onion
8 cloves garlic, finely chopped (about 3 tablespoons)
2 teaspoons salt
1 teaspoon sugar
1 ½ teaspoons red pepper flakes
1 teaspoon dried oregano
⅓ cup fresh parsley (10 g), chopped
1 cup dry white wine (240 mL)
4 qt salted water (3 ½ L)
Instructions
In a large 6-quart Dutch oven, bring 4 quarts of salted water to a rolling boil over medium-high heat. Add the spaghetti and cook until just al dente, about 6–7 minutes. Drain the pasta thoroughly and set it aside.
Place the Dutch oven back on the stove and heat 2 tablespoons of olive oil over medium heat. Add the shrimp, sprinkle with 2 teaspoons of salt, and ½ teaspoon of the red pepper flakes. Spread the shrimp evenly across the bottom of the pot and sear until the bottoms turn pink and develop a slight golden hue, about 45–60 seconds. Flip the shrimp and cook until fully opaque. Transfer the shrimp to a small bowl, ensuring any cooking juices are reserved.
Reduce the heat to medium-low and add an additional tablespoon of olive oil to the Dutch oven if needed. Add the diced onion and garlic, stirring frequently to prevent the garlic from scorching. Cook until the onion softens and turns translucent, about 3–5 minutes.
Incorporate the drained diced tomatoes into the pot, followed by the remaining salt, sugar, red pepper flakes, dried oregano, and white wine. Stir everything together and bring the mixture to a gentle simmer. Let the sauce cook for 5–10 minutes, allowing it to thicken and the flavors to meld beautifully.
Return the cooked shrimp and any accumulated juices back into the sauce. Add the chopped parsley, stirring gently to distribute the herbs throughout the mixture.
Reintroduce the cooked spaghetti to the pot, tossing it with the sauce and shrimp until each strand is evenly coated and warmed through. Remove the pot from the heat and serve immediately for a hearty and flavorful meal.
Enjoy the harmony of garlic, tomato, and perfectly cooked shrimp in every bite!
One-Pot Garlic Tomato Shrimp Pasta Recipe
Ingredients
- 3 tablespoons olive oil
- 1 lb shrimp 455 g, peeled and deveined
- 1 lb spaghetti 455 g
- 42 oz canned diced tomatoes 1 ¼ kg, drained of excess water
- 1 small yellow onion
- 8 cloves garlic finely chopped (about 3 tablespoons)
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon dried oregano
- ⅓ cup fresh parsley 10 g, chopped
- 1 cup dry white wine 240 mL
- 4 qt salted water 3 ½ L
Instructions
- In a large 6-quart Dutch oven, bring 4 quarts of salted water to a rolling boil over medium-high heat. Add the spaghetti and cook until just al dente, about 6–7 minutes. Drain the pasta thoroughly and set it aside.
- Place the Dutch oven back on the stove and heat 2 tablespoons of olive oil over medium heat. Add the shrimp, sprinkle with 2 teaspoons of salt, and ½ teaspoon of the red pepper flakes. Spread the shrimp evenly across the bottom of the pot and sear until the bottoms turn pink and develop a slight golden hue, about 45–60 seconds. Flip the shrimp and cook until fully opaque. Transfer the shrimp to a small bowl, ensuring any cooking juices are reserved.
- Reduce the heat to medium-low and add an additional tablespoon of olive oil to the Dutch oven if needed. Add the diced onion and garlic, stirring frequently to prevent the garlic from scorching. Cook until the onion softens and turns translucent, about 3–5 minutes.
- Incorporate the drained diced tomatoes into the pot, followed by the remaining salt, sugar, red pepper flakes, dried oregano, and white wine. Stir everything together and bring the mixture to a gentle simmer. Let the sauce cook for 5–10 minutes, allowing it to thicken and the flavors to meld beautifully.
- Return the cooked shrimp and any accumulated juices back into the sauce. Add the chopped parsley, stirring gently to distribute the herbs throughout the mixture.
- Reintroduce the cooked spaghetti to the pot, tossing it with the sauce and shrimp until each strand is evenly coated and warmed through. Remove the pot from the heat and serve immediately for a hearty and flavorful meal.
- Enjoy the harmony of garlic, tomato, and perfectly cooked shrimp in every bite!
