Garlic Shrimp Pasta in Red Wine Tomato Sauce 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!
When I think comfort food the first thing that comes to mind is pasta. Pasta is my ultimate comfort food. It’s hearty, easy to make, and is always perfect for dinner. Whether you’re a huge fan of tomato wine sauce or not, you’ll love the amazing flavor it adds to this pasta dish. This garlic shrimp pasta is guaranteed to become a favorite!
Why make garlic shrimp pasta in red wine tomato sauce?
- This is an incredibly flavorful dish that presents itself well: cook it for the family or for the company.
- It makes a perfect satisfying dinner at home or double for a large group with half a pound more shrimp
- 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!
- It takes about 30 minutes to make the entire thing
- Shrimp is healthy! This will become one of your go-to favorites.
Health benefits of eating shrimp and garlic
Did you know that eating shrimp is great for your brain? Shrimp is abundant in Omega-3 and Omega-6 essential fatty acids that are essential for your brain and immune system.
Shrimp is also a good source in selenium (a powerful antioxidant) and iodine, both which are essential for thyroid health. It also provides zinc, potassium, calcium, phosphorous and magnesium, which are essential for a healthy cardiovascular system and bone health.
Garlic is a natural antibiotic and antiviral, it kills candida and helps support healthy immune system.
Why make red wine tomato pasta sauce
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.
- Tomatoes. I used diced tomatoes for the sauce, but the sauce can also be made smooth by using puréed tomatoes. Pureed tomatoes fall somewhere between crushed and tomato paste — they are smoother, thicker and deeper in flavor than crushed.
- Salt. Always taste the sauce, if it doesn’t taste delicious, add a little more salt.
- Basil. I used fresh basil, but if you can’t find it, use dried basil instead!
What kind of wine to use in restaurant Style Spaghetti Sauce?
The best wine to use in spaghetti sauce is Chianti. It has full range of flavors, from cherry and fruit to earthy and rusty. I love cooking with Chianti – it will add great depth of flavor to any red sauce.
You can also use other red grape variety such as Cabernet Sauvignon, Merlot or Syrah.
By the way, 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.
Very easy garlic shrimp pasta recipe and with great flavor! Shrimp, pasta and red wine make a perfect combination with garlic, basil and tomatoes.
Garlic Shrimp Pasta in Red Wine Tomato Sauce quickly became one of the favorites in our house thanks to the dish’s simplicity and perfect balance of nutrients, calories and taste.
If you enjoy browsing tasty pasta dishes, you might want to take a look at these:
- Pesto Shrimp Pasta in Mushroom Garlic Sauce
- Creamy Pasta with Prosciutto, Zucchini and Grape Tomatoes
- Chicken and Mushroom Pasta in Pesto Wine Sauce
And if you enjoy eating fresh seafood as much as we do, you might also like this Roasted Cajun Salmon.
Garlic Shrimp Pasta in Red Wine Tomato Sauce
Ingredients
- 1 lb. shrimp peeled
- 1 tbsp olive oil
- Salt and Pepper for seasoning
- 1/8 tsp red pepper flakes
Red Wine Sauce
- 1 tbsp olive oil
- 1/2 onion chopped
- 6 cloves garlic
- 1/2 cup tomato puree (from the can)
- 28 oz diced tomatoes (1 can)
- 1/2 cup red wine (such as Chianti)
- ½ cup fresh basil leaves
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Pasta
- 8 ounces Spaghetti
- 1/2 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.
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Fantastic. I used scallops and small northern shrimp. Soooo good!
Thank you for sharing your version with the scallops! Glad it worked so well!
In the ingredient list it says 28 oz canned diced tomatoes but in the instructions it says to add the crushed tomatoes. Which is correct or does it matter? I assume it would just change the texture of the sauce and both would be yummy.
You can use either, but you are right about the inconsistency – I just changed it and thank you:). What I used is 28 oz canned diced tomatoes.
This was amazing!! Swapped white for red wine due to allergies! Light and fresh – will definitely make again!!
Sounds like you nailed it with the white wine!
My only substitution was to use a thin spaghetti (thicker than angel hair but thinner than traditional spaghetti) and I think the thicker pasta would have given a better texture and held the sauce a bit more. I was worried that 6 cloves of garlic plus garlic powder would be too much – surprisingly it was not. Nevertheless, this made for a fine meal but not a particularly memorable one.
This was sooooo good! And not hard at all! One of the best pasta sauces I’ve ever made, restaurant grade I’d say!
Delicious, will do it again Ana again for sure and so easy to do.
Am eager to try this recipe. Did you use green prawns – or already cooked prawns (shrimp being a little larger than the usual prawns). I use green prawns for cooking, as if you use already cooked, and then cook them in a recipe, they will become very tough indeed. Thank you. Gabrielle from Sydney, Australia
I used uncooked shrimp that came frozen. I defrosted it right before cooking and then cooked it from raw.