Garlic Chili Tomato Pasta
Shrimp
A vibrant garlic chili tomato pasta tossed with plump shrimp and fresh basil, built on an ultra-rich sauce infused with aromatic garlic and red pepper flakes.
This garlic chili tomato pasta balances vibrant heat with the deep, savory comfort of a rich tomato sauce and tender shrimp. Finished with fresh basil and parsley, it brings restaurant-quality flavor to the table in under thirty minutes.
Ingredients
- 400 g linguine or spaghetti
- 300 g shrimp
- 400 g crushed tomatoes
- 4 cloves garlic
- 1 tsp red chili flakes
- 3 tbsp olive oil
- to taste salt
- to taste black pepper
- optional fresh basil
- optional fresh parsley
Instructions
- 1Boil the pasta
Drop the pasta into a large pot of generously salted boiling water and cook according to package instructions until al dente. Reserve a cup of starchy pasta water before draining.
Tip: Reserve a cup of pasta water before draining to help adjust the sauce consistency later. - 2Sauté aromatics and shrimp
Heat oil in a pan over medium heat, then add the minced garlic, chili peppers, and shrimp. Sauté gently until the shrimp turn pink and cooked through and the aromatics become fragrant.
Tip: Keep the heat at medium-low so the garlic infuses the oil without turning bitter. - 3Add tomato sauce
Pour the tomato sauce directly into the pan with the sautéed garlic, chili, and shrimp. Stir well and let simmer for a few minutes to allow the flavors to meld together.
Tip: Simmer the sauce for a few minutes to let the flavors meld together deeply. - 4Toss and finish pasta
Transfer the cooked pasta directly into the pan with the rich tomato sauce and shrimp. Toss thoroughly, incorporating a splash of reserved pasta water to create a glossy, emulsified finish.
Tip: Tossing vigorously helps emulsify the sauce and pasta starch into a glossy finish.
