Garlic Basil Shrimp Pasta comes together quickly in under 30 minutes! This pasta is quick, easy, and delicious. Restaurant style spaghetti sauce is made with Chianti wine, fresh basil, lots of garlic and Italian seasoning. Perfect for busy weeknights or date nights!
Garlic shrimp pasta is a good example of how simple ingredients create extraordinary flavor, turning a weeknight dinner into something crave-worthy and impressive. With a few chef-level tips and the right mix of classic Mediterranean ingredients, this hearty, easy to make shrimp pasta is guaranteed to become a favorite!
Why you'll love Garlic Basil Shrimp Pasta
- Tastes better from scratch: When you make this amazing and quick red wine tomato spaghetti sauce once, you'll never go back to those inauthentic, sugar-filled jar sauces.
- Red wine and pasta are a perfect pairing, but when you infuse the wine into the sauce itself - it's something out of this world! And it takes about 30 minutes to make the entire thing.
- Basil and garlic: It's Italian charm in a simple and quick recipe. Just remember: taste, adjust, and enjoy every bite.
Key Ingredients & Why They Matter
- Shrimp: Tender and sweet shrimp soaks up the garlicky tomato-wine sauce beautifully.
- Spaghetti: Long spaghetti is so good at catching all that flavorful sauce in every strand.
- Red wine: The best wine to use in spaghetti sauce is Chianti. It has full range of flavors, from cherry and fruit to earthy and rusty. You can also use other red grape variety such as Cabernet Sauvignon, Merlot or Syrah.
- Basil: I used fresh basil, but if you can't find it, use dried basil instead - think summer in Italy, all year round.
- Fresh Garlic Cloves: Fresh garlic is the secret ingredient here. Skip the pre-chopped jars and go for the real deal.
- Onion: Sautéing onion kicks off the whole dish and lets those natural sugars caramelize, giving your chicken pasta a great start.
- Pureed tomatoes fall somewhere between crushed and tomato paste - they are smoother, thicker and deeper in flavor than crushed.
- Salt and black pepper: Always taste the sauce, if it doesn't taste delicious, add a little more salt.
- Italian seasoning, garlic powder, onion powder: These blend classic flavors, layering in nostalgia and savory backbone.
- Red pepper flakes: Their subtle heat wakes up the tongue and keeps things lively.
- Freshly Grated Parmesan Cheese: Always use freshly grated parmesan cheese for the smoothest, richest sauce. Pre-grated parmesan just won't melt right and can ruin your pasta dish.
How to make Garlic Basil Shrimp Pasta
1. Cook shrimp: Sauté shrimp in olive oil, seasoning with salt, pepper, and red pepper flakes until just cooked, then set aside.
2. Make sauce: In the same skillet, cook onion and garlic in olive oil until fragrant and translucent.Add tomato puree, cook briefly, then stir in diced tomatoes and red wine. Bring to a simmering point. Next add basil, Italian seasoning, garlic powder, onion powder, salt, and pepper.
3. Cook pasta: Simmer sauce while cooking spaghetti separately.
4. Toss it all together: Toss the cooked spaghetti and shrimp into the simmering sauce. Mix well.
5. Serve with Parm: Serve pasta sprinkled with Parmesan cheese.
Garlic Shrimp Pasta in Red Wine Tomato Sauce
Garlic Shrimp Pasta in Red Wine Tomato Sauce dish seems so fancy and indulgent, yet it's very simple to prepare. Restaurant style spaghetti sauce is made with Chianti wine, fresh basil, lots of garlic and Italian seasoning.
Print
Pin
Rate
Servings: 4 servings
Ingredients
- 1 lb. shrimp peeled
- 1 tablespoon olive oil
- Salt and Pepper for seasoning
- ⅛ teaspoon red pepper flakes
Red Wine Sauce
- 1 tablespoon olive oil
- ½ onion chopped
- 6 cloves garlic
- ½ cup tomato puree (from the can)
- 28 oz diced tomatoes (1 can, drained)
- ½ cup red wine (such as Chianti)
- ½ cup fresh basil leaves
- 1 teaspoon Italian seasoning
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Pasta
- 8 ounces Spaghetti
- ½ cup Parmesan Cheese
Instructions
- In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add shrimp and season generously with salt, black pepper and red pepper flakes.
- Cook about 2 minutes, turning shrimp over once, until just cooked through, and then transfer to a large plate.
To make the sauce:
- Add 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and garlic and cook garlic is fragrant and onion is translucent. Add tomato puree and fry for 1 minute. Stir in diced tomatoes and add wine. Bring to a boil.
- Next add basil, garlic powder, onion powder, Italian seasoning and salt. Reduce heat to low and simmer while preparing pasta in the next step.
Pasta:
- Cook Spaghetti according to package directions. Drain and set aside.
Final Assembly:
- Add spaghetti and shrimp into the simmering red wine tomato sauce. Mix well.
- Serve sprinkled with Parmesan cheese.
Calories: 464kcal
Nutrition Facts
Garlic Shrimp Pasta in Red Wine Tomato Sauce
Amount per Serving
Calories
464
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Cholesterol
294
mg
98
%
Sodium
2127
mg
92
%
Potassium
859
mg
25
%
Carbohydrates
55
g
18
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
38
g
76
%
Vitamin A
1485
IU
30
%
Vitamin C
68.3
mg
83
%
Calcium
368
mg
37
%
Iron
5.3
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
1485
IU
30
%
Vitamin C
68.3
mg
83
%
Calcium
368
mg
37
%
Iron
5.3
mg
29
%
Tried this recipe? I would love to see your creation!Let me know on Instagram @whatsinthepanblog
Top Cooking Tricks & Pro Tips
- Sear shrimp fast and don't overcook! As soon as they turn pink and curl up, take them out. Shrimp should be cooked quickly to the point of resembling the letter "C". Cook them too long and you get am "O". The difference in texture is noticeable. They'll also finish gently when tossed with the sauce.
- When sautéing onion and garlic, start slow and use medium heat-this builds flavor without burning.
- Deglaze the pan with wine before adding the tomatoes, scraping up the golden bits for extra taste.
- Taste the sauce after simmering and add more salt or basil if needed. Don't wait 'til the end!
- Cook spaghetti al dente. It'll finish in the sauce and won't get mushy.
- Reserve a splash of pasta water to loosen things up if your sauce gets thick.
- Toss everything together in the pan (shrimp, pasta, sauce) so noodles get fully coated.
- Finish with grated Parmesan and torn fresh basil.
Troubleshooting and FAQs
- Is the sauce too bland? Check your salt, add a squeeze of lemon, or extra basil.
- Sauce is too runny: Simmer uncovered for a few minutes to concentrate flavor.
- Pasta sticking together? Toss with a little sauce or olive oil immediately after draining.
- Sauce not thick enough? Mix in a spoonful of tomato paste or let it reduce longer.
Can I use white wine instead of red?
Yes. Both red and white wine work extremely well for adding flavor to basil tomato sauce. Red wine gives the tomato sauce added richness and robustness, while white wine imparts a fruity flavor.
Make ahead, storage, and reheating
- Make Ahead: This shrimp pasta can be made one day in advance. In fact, the flavors will develop even more as it sits! However, keep in mind that the pasta will absorb a lot of the sauce. For best results, cook the pasta just before serving so it maintains its texture.
- Refrigerate. Keep your shrimp pasta refrigerated in an airtight container until ready to enjoy for up to 1 week.
- Reheating: Reheat gently on the stove or in the microwave, adding a splash of red wine or tomato puree if the pasta has absorbed the sauce. For ultimate freshness, store pasta and sauce separately when possible.
Michelle says
Can you use regular store bought red cooking wine in a pinch?
Olya says
The flavor won't be there from cooking down regular wine.