One-Pot Garlic Tomato Shrimp Pasta


One-Pot Garlic Tomato Shrimp Pasta

Check out the Recipe Below. You should make this with friends and family.

One-Pot Garlic Tomato Shrimp Pasta

Dish onSea
Course Main Course
Servings 4


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

    qt water (3 ½ L), salted


  • In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
  • Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
  • Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
  • 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.
  • Remove the shrimp and place in a small bowl to the side.
  • Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
  • 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.
  • Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
  • Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
  • Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
  • Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.


  • Keep some for me .Smiles
Keyword Garlic Tomato Shrimp Pasta

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