A bowl of pasta tangled with fresh seafood and a vibrant tomato sauce is such a good recipe. Tomato Shrimp is a dish that feels both indulgent and effortless – with the essence of Italian flavour that brings the coast right to your kitchen. Imagine plump prawns and large shrimp, pan-fried until golden and slightly crisp on the edges, resting on a bed of silky tagliatelle coated in a rich tomato sauce. It’s the kind of meal that turns an ordinary evening into something special.
What I love about Tomato Shrimp is how beautifully simple it is, yet it always manages to taste like something you’d order at a seaside trattoria. The secret lies in the balance of flavours – the sweetness of the plum tomatoes, the natural brininess of the seafood, and just enough olive oil and garlic to make everything come alive. It’s rustic, homely, and elegant all at once.
The sauce itself is the heart of the dish. I always start with a good splash of olive oil and gently warm crushed garlic until it perfumes the kitchen. Then come the plum tomatoes – ripe and juicy, bursting with Mediterranean sunshine. When simmered down, they transform into a smooth, rich sauce that clings to the pasta like velvet. A touch of chilli flakes adds a pleasant warmth, and a handful of fresh basil stirred in at the end brings everything to life with its fresh, peppery fragrance.
The prawns and shrimp are what make this dish truly shine. I like to use a mix of both – the larger shrimp for their satisfying bite, and the smaller prawns for their sweetness. Pan-frying them briefly in olive oil gives them that perfect golden edge while keeping them juicy inside. Once they’re cooked, I add them to the sauce so they can soak up all those delicious tomato juices. The moment the seafood hits the sauce, the aroma becomes irresistible – a blend of sea air, garlic, and ripe tomatoes that could make anyone’s stomach rumble.
Tagliatelle is the perfect pasta for tomato shrimp. Its wide ribbons catch the sauce beautifully, ensuring every mouthful is coated in flavour. When you twirl it around your fork with a plump shrimp nestled in the strands, it’s pure comfort. Some people prefer spaghetti or linguine, and that’s perfectly fine, but tagliatelle has that extra luxurious feel that suits the dish so well.
Tomato shrimp is a meal that’s perfect for sharing. It’s impressive enough for a dinner party, yet simple enough for a weeknight treat. Serve it with a side of garlic bread to mop up the leftover sauce and perhaps a crisp green salad for freshness. A chilled glass of white wine – something like Pinot Grigio or Sauvignon Blanc – complements it beautifully, cutting through the richness of the sauce while highlighting the sweetness of the shrimp.
What’s truly wonderful about Tomato Shrimp is how it captures the essence of Italian cooking – simple ingredients, prepared with love, allowed to shine in their natural glory. You don’t need a long list of spices or complicated techniques. The dish rewards patience and good timing: letting the tomatoes simmer just enough, the pasta cook to perfect tenderness, and the shrimp turn that delicate pink without overcooking.
Every time I make tomato shrimp, I’m reminded of why I fell in love with Italian food in the first place. It’s generous, it’s soulful, and it brings people together. Whether you’re cooking for family, friends, or just yourself, Tomato Shrimp delivers that comforting sense of joy that only good food can bring.
And when the plates are empty – just a smear of sauce left behind and maybe a stray shrimp tail – you’ll know it was a meal worth savouring. Simple, hearty, and irresistibly delicious, Tomato Shrimp is proof that the best dishes don’t need to be complicated. They just need to be cooked with care.
Tomato Shrimp
Equipment
- Colander Sieve
Ingredients
- 300 g tagliatelle
- 2 tbsp olive oil
- 3 cloves garlic finely chopped
- 400 g plum tomatoes roughly chopped
- 1 tbsp tomato purée
- ½ tsp chilli flakes
- 250 g raw prawns peeled and deveined
- 250 g large shrimp peeled and deveined
- salt to taste
- black pepper to taste
- 1 tsp sugar to balance acidity
- basil leaves torn
- Fresh parsley chopped
- 1 large lemon wedges
Instructions
- Bring a large pot of salted water to the boil. Add the tagliatelle and cook according to the packet instructions until al dente. Drain, reserving about ½ cup of the pasta water, and set aside.300 g tagliatelle
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.2 tbsp olive oil
- Add the chopped garlic and gently sauté for about 1 minute until fragrant but not browned.3 cloves garlic
- Stir in the chopped plum tomatoes and tomato purée. Season with salt, black pepper, and a pinch of sugar.400 g plum tomatoes, 1 tbsp tomato purée, salt, black pepper, 1 tsp sugar
- If you enjoy a bit of spice, add the chilli flakes at this stage. Simmer the sauce for 10–12 minutes, stirring occasionally, until it thickens and becomes rich in flavour.½ tsp chilli flakes
- In a separate pan, heat a drizzle of olive oil over medium-high heat. Add the prawns and shrimp, season lightly with salt and pepper, and cook for 2–3 minutes on each side until pink and just cooked through. Remove from the heat.250 g raw prawns, 250 g large shrimp, salt, black pepper
- Add the cooked prawns and shrimp to the tomato sauce. Stir gently to coat them and allow the seafood to soak up the tomato flavours for about 2 minutes.
- Add the drained tagliatelle to the pan and toss everything together, adding a little reserved pasta water if needed to loosen the sauce.
- Stir in the torn basil leaves just before serving for a burst of freshness. Divide the pasta among plates, scatter with chopped parsley, and drizzle lightly with olive oil.basil leaves, Fresh parsley
- Serve the Tomato Shrimp with lemon wedges on the side for squeezing over the top.1 large lemon
19 comments
Stunning
So delicious and so easy to prep.
A restaurant-quality dish that’s surprisingly easy to make at home.
A light yet satisfying meal. The touch of basil really lifted the flavours.
Tastes fresh and vibrant, with that perfect Italian balance of seafood and tomato.
This Tomato Shrimp dish reminded me of my trip to Naples. Fresh, simple, and full of flavour.
The sauce was absolutely divine – smooth, rich, and bursting with tomato flavour.
Beautifully presented and full of colour. The tagliatelle soaked up the sauce perfectly.
I wasn’t sure how the prawns and large shrimp would work together, but they were amazing.
Such a comforting and flavourful dish. It’s now part of our regular meal rotation.
The prawns were tender, the tagliatelle perfectly coated – an absolute winner!
Simple to prepare and tastes like something from a seaside restaurant in Italy.
The balance between the sweet plum tomatoes and the tender shrimp was spot on. Definitely making this again.
Absolutely delicious! The tomato sauce was rich and full of flavour, and the shrimp were perfectly cooked.
Loved the subtle kick from the chilli flakes in the sauce. It made the dish even better.
Perfect for a weekend dinner. I served it with garlic bread, and it was a hit.
A lovely Italian-style dish that feels both homely and elegant. My family loved every bite!
So easy to make, and it looked stunning when served. My guests were impressed.
A beautiful combination of flavours – the sweet tomatoes, the garlic, and the juicy shrimp make this dish unforgettable.