Shrimp and Tomato Pasta

By Naz Deravian

Published September 1, 2021

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
40 minutes
Rating
5(1,876)
Comments
Read comments

Frozen shrimp is a freezer staple that can be counted on to save dinner any night — simply thaw to use them whenever needed. Here, shrimp and spaghetti are tossed with juicy cherry tomatoes, which are gently simmered until they burst and turn saucy. This dish is best with ripe, in-season cherry tomatoes, but the aromatic fennel seeds and garlic infused in the oil will coax maximum flavor out of less enthusiastic tomatoes while adding depth to the sauce.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 8 tablespoons extra-virgin olive oil

  • 1 pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds

  • Kosher salt (Diamond Crystal)

  • 3 large garlic cloves, gently smashed with the flat side of a knife

  • 1 teaspoon fennel seeds

  • ¼ teaspoon red-pepper flakes, or to taste

  • 2 pounds cherry tomatoes, larger ones halved, small ones kept whole

  • 1 pound spaghetti

  • Handful of basil leaves, torn

  • Black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

64 grams carbs; 122 milligrams cholesterol; 539 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 5 grams fiber; 755 milligrams sodium; 27 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.

  2. Step 2

    Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 ½ teaspoons salt.

  3. Step 3

    Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.

  4. Step 4

    Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.

  5. Step 5

    Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve ¼ cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,876 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Michael

This is a very good and simple recipe. However, the first time I made it, it seemed rather bland. The second time I added an extra large clove of garlic and tripled the amoung of red pepper flakes and it was much improved. I am learning that most of the NY Times recipes are developed for people with bland appetites, so I just substantially increase the seasonings and they become quite good.

Pam W.

Very tasty and easy to scale down to serving for one. Made a few minor adjustments. Waited to saute shrimp until there was a garlic, fennel, chili flakes infused oil. Removed them and garlic after about 3-4 minutes. Cooked the tomatoes until falling apart (about 10 min). Added al dente pasta with some water. Finished the pasta in the sauce. Returned shrimp, chopped cooked garlic, and basil with some parsley and heated through. Added a touch of butter to finish sauce. Sublime! Will make again!

Brian Capouch

I made this with heirloom "Black Cherry" tomatoes and served it over fresh home-made bucatini. I'm lucky to have a commercial pasta extruder so I eat a lot of fresh pasta. One thing I will say: I am very skeptical that the tomatoes in the image were really cooked for 20-25 minutes. It didn't take 10 minutes really for the tomatoes to mostly break down, and at the end of the process were mostly just skins. I was half-tempted to sieve them out. It was absolutely delicious.

Meg Thompson

The only substitution I made was that I only had dried basil. Five stars, easy weeknight meal. So easy my husband high fived me lol.

TF

Agree more garlic and red pepper or Calabrian Chile is needed. Otherwise the recipe is easy and turned out well. I added some Romano cheese grated. I was thinking it might be brighter with lemon zest at the end too.

Mary G

Very good I used celery seed and Italian seasoning instead of fennel seeds. Also 3 boxes of cherry tomatoes will do for taste. Also I cooked the shrimp in with the tomatoes not alone.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.