Angel Hair Shrimp Pasta With Tomato And Basil

Craving pasta with the flavors of the Mediterranean? This Angel Hair Pasta with Shrimp, Tomatoes, and Basil tastes just like something you would eat while dining al fresco in Italy.

Angel Hair Pasta with Shrimp

Everybody at our house devours this angel hair pasta with shrimp, tomatoes, and fresh basil whenever I make it for dinner. The girls love angel hair pasta and I’m always sneaking the last shrimp from the pan because it tastes so wonderful in the pomodoro sauce made from the fresh tomatoes and basil.

Angel hair pairs perfectly with a lighter, brighter sauce like this one. It’s made by cooking down chopped roma tomatoes with a little olive oil, garlic, and red pepper flakes for just a bit of kick. Then we add fresh basil for classic Italian flavors that still allow the pasta and shrimp to shine through. You can add a little freshly grated Parmesan cheese over the top if you like.

It’s easy and fast for a weeknight, but special enough to serve guests.

Shrimp and Tomato Pasta Ingredients

This is a quick overview of some of the important ingredients you’ll need for this angel hair pasta with shrimp recipe. Specific measurements and full recipe instructions are in the printable recipe card at the bottom of the post.

• Shrimp: Peeled, deveined shrimp is best and can be purchased frozen at the store. It is convenient and I can keep a bag or two of it in the freezer. I like the presentation of tail-on shrimp, but removing the tails before cooking will make this dish easier to eat.
• Tomatoes: Fresh roma tomatoes are cooked down to create a flavorful pomodoro sauce. Canned whole plum tomatoes can also be used instead.
• Basil: Fresh basil leaves makes all the difference with a simple recipe like this. Dried can be used in a pinch, but fresh really is preferable for this dish.

How to Make Shrimp Pomodoro (Shrimp Tomato Pasta)

1. To start, get your water boiling for your pasta. I always prep the rest of my ingredients while that is happening so I can make the sauce while the pasta is cooking.
2. Chiffonade or chop the basil and deseed the tomatoes by slicing them in half then running your fingers along the inside to push out the seeds. Roughly dice the tomatoes, then mince the garlic and you are ready to start cooking.
3. Drizzle a large pan with a little olive oil, then cook the garlic and red pepper flakes for 30-60 seconds.
4. Add the chopped tomatoes and chicken broth, then season with salt and pepper. Bring the sauce to a simmer.

1. Add the shrimp to the pan and cook, stirring occasionally, until the shrimp turn pink. Be careful not to overcook the shrimp or they will get rubbery and tough. They really only need about 3-4 minutes total.
2. Add the fresh basil and a little nub of butter to the pan, then stir to combine. The buttery gives a wonderfully rich and silky finish to the sauce.

1. Add the cooked and drained angel hair pasta to the pan and toss everything with tongs to evenly coat the pasta in the sauce. Serve with extra basil and freshly grated Parmesan cheese for sprinkling on top.

Angel Hair Shrimp Pasta Tips & Variations

• Shrimp cooks fast. Shrimp is a great solution for a weeknight dinner because it cooks so quickly, but if you overcook it you will end up with tough bites. It really only needs a few minutes to turn from grey to pink and then it’s done!
• Reserve some of the pasta water before draining. You can add a little of the starchy water to finish the pasta dish to moisten things up a little if it needs it after tossing the pasta with the sauce. It gives a wonderfully silky texture and flavor to the dish.
• Use another protein or go meatless. Substitute 1 ½ to 2 cups of diced, cooked chicken or veggies like bell peppers, eggplant, or mushroom for the shrimp.
• Use a different type of pasta. This sauce pairs particularly well with the thin shape of angel hair pasta, but regular spaghetti or fettucine can be used. Keep in mind that they have longer cooking times so you may want to start them earlier than indicated in the recipe.
• Replace the chicken broth with white wine. This sauce can be made with white wine as the liquid instead of chicken broth, if you prefer.

How to Store Pasta with Shrimp

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave or on the stovetop with a splash or two of chicken broth to loosen up the pasta and keep it from drying out.

Pomodoro is Italian for tomato. This sauce is made with fresh, ripe tomatoes, garlic, olive, oil, and red pepper flakes for a little bit of heat.

The safest and best way to thaw frozen shrimp is in a bowl in the fridge overnight. But if you forget to pull it out the night before you can also run the shrimp under cold water for a few minutes until the shrimp has thawed.

When a recipe calls for chopped, fresh basil, I like to do a chiffonade, which is where you stack your basil leaves, roll them up into a cigar, then slice into thin strips. It’s great for presentation because it makes pretty, bright green ribbons of basil and it’s easy to do as long as you have a good, sharp knife. Basil bruises really easily and you can crush the edges if you knife is dull.

Pomodoro sauce and marinara sauce are both tomato-based sauces, but pomodoro sauce is a simpler sauce made primarily with tomatoes, olive oil, garlic, and basil. It is typically simmered briefly to meld the flavors together but is not cooked for an extended period of time. Pomodoro sauce tends to have a fresh and vibrant tomato flavor with subtle hints of garlic and basil. Marinara sauce, on the other hand, is a slightly more complex sauce that is simmered longer and often includes additional ingredients such as onions, garlic, herbs (such as oregano and parsley). It also typically has a thicker consistency and more of a rich and robust tomato flavor with layers of savory and herbal notes from the added ingredients.

More like this Angel Hair Shrimp Pasta:

• Cheesy Baked Spaghetti Casserole
• One Pot Bruschetta Chicken Pasta
• Homemade Hamburger Helper Cheeseburger Pasta Skillet
• Best Bolognese Sauce Recipe

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Shrimp and Angel Hair Pasta

Ingredients123

• ▢ 8-12 ounces angel hair pasta cooked and drained
• ▢ 1 Tablespoon olive oil
• ▢ 6 cloves garlic minced
• ▢ 1/4 teaspoon crushed red pepper flakes
• ▢ 7 medium roma or plum tomatoes seeded and roughly chopped
• ▢ 1/2 cup chicken broth
• ▢ 1 pound medium raw shrimp peeled and deveined
• ▢ 1 Tablespoon salted butter
• ▢ 1/4 cup fresh basil chopped
• ▢ Salt & pepper to taste
• ▢ 1/2 cup freshly grated Parmesan cheese for serving

Instructions

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes and cook for 1 minute, stirring constantly to prevent the garlic from burning. 1 Tablespoon olive oil, 6 cloves garlic, ¼ teaspoon crushed red pepper flakes
• Add the diced tomatoes, salt, pepper, and white wine or chicken broth (I just used the broth). Bring everything to a simmer for about 5 minutes, stirring occasionally. 7 medium roma or plum tomatoes, Salt & pepper, ½ cup chicken broth
• While the sauce simmers, cook the pasta according to the package directions until al dente (typically 3-4 minutes). Reserve about ½ cup of the starchy pasta water, then drain the pasta. 8-12 ounces angel hair pasta
• Add the shrimp to the skillet and nestle them in the sauce. Cook for 3 to 4 minutes, turning the shrimp halfway through, until the shrimp turns pink. Be sure not to overcook the shrimp though or they will be tough and rubbery. 1 pound medium raw shrimp
• Add butter and basil, and stir until the butter melts. Taste the sauce and add salt and pepper, as needed. 1 Tablespoon salted butter, ¼ cup fresh basil
• Add the cooked pasta to the pan and toss to coat. Add as much of the reserved pasta water as you would like to moisten the pasta if needed, then serve with additional chopped basil and the Parmesan cheese sprinkled on top. ½ cup freshly grated Parmesan cheese

Notes

• Shrimp cooks fast. Shrimp is a great solution for a weeknight dinner because it cooks so quickly, but if you overcook it you will end up with tough bites. It really only needs a few minutes to turn from grey to pink and then it’s done!
• Reserve some of the pasta water before draining. You can add a little of the starchy water to finish the pasta dish to moisten things up a little if it needs it after tossing the pasta with the sauce. It gives a wonderfully silky texture and flavor to the dish.
• Use another protein or go meatless. Substitute 1 ½ to 2 cups of diced, cooked chicken or veggies like bell peppers, eggplant, or mushroom for the shrimp.
• Use a different type of pasta. This sauce pairs particularly well with the thin shape of angel hair pasta, but regular spaghetti or fettucine can be used. Keep in mind that they have longer cooking times so you may want to start them earlier than indicated in the recipe.
• Replace the chicken broth with white wine. This sauce can be made with white wine as the liquid instead of chicken broth, if you prefer.

Nutrition

This post was originally published in January, 2017. The photos and content were updated in January, 2022.

Shrimp and Angel Hair Pasta

Ingredients

• 8-12 ounces angel hair pasta cooked and drained
• 1 Tablespoon olive oil
• 6 cloves garlic minced
• 1/4 teaspoon crushed red pepper flakes
• 7 medium roma or plum tomatoes seeded and roughly chopped
• 1/2 cup chicken broth
• 1 pound medium raw shrimp peeled and deveined
• 1 Tablespoon salted butter
• 1/4 cup fresh basil chopped
• Salt & pepper to taste
• 1/2 cup freshly grated Parmesan cheese for serving

Instructions

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes and cook for 1 minute, stirring constantly to prevent the garlic from burning. 1 Tablespoon olive oil, 6 cloves garlic, 1/4 teaspoon crushed red pepper flakes
• Add the diced tomatoes, salt, pepper, and white wine or chicken broth (I just used the broth). Bring everything to a simmer for about 5 minutes, stirring occasionally. 7 medium roma or plum tomatoes, Salt & pepper, 1/2 cup chicken broth
• While the sauce simmers, cook the pasta according to the package directions until al dente (typically 3-4 minutes). Reserve about 1/2 cup of the starchy pasta water, then drain the pasta. 8-12 ounces angel hair pasta
• Add the shrimp to the skillet and nestle them in the sauce. Cook for 3 to 4 minutes, turning the shrimp halfway through, until the shrimp turns pink. Be sure not to overcook the shrimp though or they will be tough and rubbery. 1 pound medium raw shrimp
• Add butter and basil, and stir until the butter melts. Taste the sauce and add salt and pepper, as needed. 1 Tablespoon salted butter, 1/4 cup fresh basil
• Add the cooked pasta to the pan and toss to coat. Add as much of the reserved pasta water as you would like to moisten the pasta if needed, then serve with additional chopped basil and the Parmesan cheese sprinkled on top. 1/2 cup freshly grated Parmesan cheese

Notes

• Shrimp cooks fast. Shrimp is a great solution for a weeknight dinner because it cooks so quickly, but if you overcook it you will end up with tough bites. It really only needs a few minutes to turn from grey to pink and then it’s done!
• Reserve some of the pasta water before draining. You can add a little of the starchy water to finish the pasta dish to moisten things up a little if it needs it after tossing the pasta with the sauce. It gives a wonderfully silky texture and flavor to the dish.
• Use another protein or go meatless. Substitute 1 1/2 to 2 cups of diced, cooked chicken or veggies like bell peppers, eggplant, or mushroom for the shrimp.
• Use a different type of pasta. This sauce pairs particularly well with the thin shape of angel hair pasta, but regular spaghetti or fettucine can be used. Keep in mind that they have longer cooking times so you may want to start them earlier than indicated in the recipe.
• Replace the chicken broth with white wine. This sauce can be made with white wine as the liquid instead of chicken broth, if you prefer.

Nutrition

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