Recipe: Shrimp Pasta with Basil, Tomatoes, and Garlic


This meal is one of my absolute favorites! It has become a part of the regular rotation with my family and everyone looks forward to it. I made it while on vacation at the beach for my Grandma and other relatives and now my Grandma makes it all the time for guests! It is always a big hit! It is one of those dishes that just hits the spot. It is delicious, healthy, and light, so it won’t weigh you down! It is also very easy to put together – the biggest plus.



My recipe is adapted from the blog,


  • 1/2 c. extra virgin olive oil
  • 3 garlic cloves, finely chopped or minced
  • 3/4 t. sea salt
  • 1/2 t. red pepper flakes
  • 2 pt. small cherry or teardrop tomatoes
  • 1 lb organic capellini
  • 1/2 c. Parmesan cheese, shaved
  • 1/2 c thinly sliced fresh basil leaves
  • 1 lb of raw shrimp (or however much you desire!)



Combine oil, garlic, pepper flakes and salt and simmer on very low heat for 5 minutes or so; being careful not to burn the garlic.  Slice half of the tomatoes and stir the tomatoes into the mixture and simmer another 5 minutes.


Remove from heat and place in a large bowl. Place the other half of the sliced tomatoes into the mixture and stir. Let stand for about 30 minutes, stirring occasionally.  (Raw tomatoes get juicy as they stand, which helps create the sauce.)

You can start peeling the shrimp at any time and then just toss them in the cast iron skillet in which you simmered the sauce. It should take around 15-20 minutes to cook. You can cut one open to see if it is cooked all they way through (should not be transparent).


Meanwhile, cook pasta as package directs for al dente  in a large pot of salted water. When done, drain and toss pasta and shrimp with tomato mixture, then add the cheese and basil. Stir it up! Enjoy!

In addition to the pasta I usually like to add veggies to the meal. They are tasty and fill you up so you do not overload on pasta! Here is the recipe to my all time favorite veggie, roasted brussel sprouts!


  • 1 tbsp. extra virgin olive oil
  • sea salt
  • fresh group pepper
  • 1 bag brussel sprouts (or however much you want!)


Preheat the oven to 400 degrees F. While the oven is heating, wash and dry brussel sprouts. Cut length wise and spread across cooking sheet. Add oil, salt, and pepper to the brussel sprouts. Mix together so they are all evenly coated and then throw it in the oven for 20 minutes. When the timer hits the 10 minute mark mix them around. After another 10 minutes they should be nice and roasted! Yum!






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