Shrimp Pasta with Tomatoes and Basil

6 servings


10 minutes

active time

30 minutes

total time


1 pound thin spaghetti

3 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon red chili pepper flakes

1 pound raw shrimp

1/2 teaspoon salt

1/4 teaspoon garlic powder

8 cherry tomatoes

3 tablespoons white wine

2 teaspoon lemon juice

1 teaspoon chopped fresh oregano

3 tablespoons cold salted butter

1 tablespoon chopped fresh basil

1/8 cup shredded parmesan cheese


Put a large pot of well-salted water over high heat and let come to a boil. Boil the noodles according to package directions while you are finishing the sauce. Thin spaghetti cooks quickly, so watch it carefully!

Place the olive oil, garlic, & chili flakes in a large non-stick skillet over medium heat.

Sprinkle the salt and garlic powder on the raw shrimp, and saute the shrimp & cherry tomatoes in the hot olive oil.

When the shrimp turn pink on both sides, add the white wine, lemon juice, and oregano.

Turn the heat up to medium-high, and simmer for 1-2 minutes, or until reduced slightly.

Remove the pan from the heat, place one pat of cold butter inside, and shake the pan back and forth to incorporate the butter into the sauce. Repeat with the last two pats of butter.

Serve over fresh pasta, and sprinkle with the fresh basil and parmesan cheese.


Serving Size




Total Fat

11 g

Saturated Fat

4 g

Unsaturated Fat

6 g

Trans Fat

0 g


84 mg


510 mg

Total Carbohydrate

20 g

Dietary Fiber

1 g

Total Sugars

1 g


12 g

6 servings


10 minutes

active time

30 minutes

total time
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