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MealDinnerSeafoodPastaHigh-FiberHigh-ProteinUnder 1 HourContains AlcoholPescatarianPan FryOne-Pot or PanStove TopDutch OvenWeeknightKid-FriendlyEasyDairy-FreeItalian

One-Pot Garlic Tomato Shrimp Pasta

featured in One-Pot Dinners

This one-pot garlic tomato shrimp pasta is a simple yet flavorful meal that you'll want to make again and again. With juicy shrimp, al dente pasta, and a zesty tomato sauce, this dish is perfect for a quick weeknight dinner or a special occasion.

Scott Loitsch
Tasty Team
June 26, 2023
96% would make again
One-Pot Garlic Tomato Shrimp Pasta

Ingredients

for 4 servings

  • 1 lb spaghetti (455 g)
  • 3 tablespoons olive oil
  • 1 lb shrimp (455 g), peeled and deveined
  • 2 teaspoons salt
  • 1 ½ teaspoons red pepper flakes
  • 1 small yellow onion
  • 8 cloves garlic, finely chopped, about 3 tablespoons
  • 42 oz canned diced tomato (1 ¼ kg), drained of excess water
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 cup dry white wine (240 mL)
  • ⅓ cup fresh parsley (10 g), chopped
  • 4 qt water (3 ½ L), salted

Nutrition Info

  • Calories 777
  • Fat 13g
  • Carbs 112g
  • Fiber 7g
  • Sugar 14g
  • Protein 41g

Estimated values based on one serving size.

Preparation

  1. In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
  2. Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
  3. Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
  4. Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
  5. Remove the shrimp and place in a small bowl to the side.
  6. Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
  7. Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
  8. Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
  9. Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
  10. Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
  11. Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
  12. Enjoy!
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One-Pot Garlic Tomato Shrimp Pasta