prawn tomato and basil pasta Simple tomato and basil prawns pasta

Hey everyone! If you are anything like me, you probably have those nights where you want a meal that feels like a fancy night out at an Italian bistro but you really only have about thirty minutes to spend in the kitchen. There is just something so incredibly satisfying about the combination of succulent seafood, bright tomatoes, and the aromatic punch of fresh basil. It is the kind of meal that makes the whole house smell like a dream and leaves everyone asking for seconds. Today, I am sharing two of my absolute favorite ways to whip up a shrimp tomato basil pasta that will definitely become staples in your weekly rotation.

Shrimp Tomato Basil Pasta

This first version is my go-to when I want something that feels classic and comforting. It relies on high-quality olive oil and the sweetness of blistered tomatoes to create a light, silky sauce that coats every strand of pasta. The key here is not to overcook the shrimp; you want them to be just pink and snappy. When that fresh basil hits the warm pasta at the very end, the aroma is absolutely intoxicating. It is a bright, vibrant dish that perfectly captures the essence of summer on a plate.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb linguine or spaghetti
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup fresh basil leaves, torn
• Salt and black pepper to taste
• Freshly grated Parmesan cheese for serving

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve about a half cup of the pasta water before draining.
2. While the pasta cooks, heat half of the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sear them for about 1-2 minutes per side until they turn pink. Remove the shrimp from the pan and set aside.
3. In the same skillet, add the remaining oil and the sliced garlic. Sauté for about 1 minute until fragrant but not browned.
4. Add the cherry tomatoes and red pepper flakes. Cook for 5-7 minutes, pressing down on the tomatoes occasionally with a wooden spoon until they burst and release their juices.
5. Toss the cooked pasta into the skillet with the tomatoes. Add a splash of the reserved pasta water to loosen the sauce.
6. Fold the shrimp back into the pan along with the fresh basil. Toss everything together for one more minute until heated through. Serve immediately with a generous dusting of Parmesan cheese.

Simple Tomato and Basil Prawns Pasta

Now, if you are looking for something with a bit more of a "saucy" vibe, this version is for you. Using prawns (which are just like extra-large shrimp!) gives the dish a bit more of a meaty texture. This recipe leans into a more robust tomato base, making it perfect for those chilly evenings when you need a little extra warmth. I love serving this with a big hunk of crusty sourdough bread to soak up every last drop of the garlic-infused tomato sauce. It’s simple, rustic, and honestly, pure soul food.

Ingredients

• 500g large prawns (shrimp), cleaned
• 400g spaghetti or fettuccine
• 1 can (14 oz) crushed tomatoes or high-quality tomato purée
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup dry white wine (like Pinot Grigio)
• A handful of fresh basil, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Start by boiling your pasta in salted water. Remember to keep it slightly firm as it will finish cooking in the sauce later.
2. In a deep pan, melt the butter over medium heat and sauté the diced onions until they are soft and translucent. Add the minced garlic and cook for another minute.
3. Pour in the white wine to deglaze the pan, scraping up any delicious bits from the bottom. Let the wine simmer for 2 minutes to reduce.
4. Stir in the crushed tomatoes and season with salt and pepper. Let the sauce simmer on low for about 10 minutes to allow the flavors to meld together.
5. Add the prawns directly into the simmering sauce. Cook for 3-4 minutes until they are opaque and cooked through.
6. Drain the pasta and add it directly to the sauce. Toss well to ensure every strand is covered.
7. Turn off the heat and stir in the fresh basil. The residual heat will wilt the basil just enough to release its flavor without losing its bright green color. Plate it up and enjoy!

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