Quick Shrimp in Tomato Sauce with Garlic & Basil

This shrimp with tomato sauce recipe is one of my favorite ways to turn a pound of shrimp into a fast, flavorful dinner. Juicy shrimp simmer briefly in a garlicky red sauce made with crushed tomatoes, dry white wine, Calabrian chile paste, and fresh basil that works especially well for busy weeknight dinners.

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Shrimp are one of my favorite shortcuts for getting dinner on the table fast.

Once the tomato sauce is ready, the shrimp only need a couple of minutes to cook, making this an easy 30-minute meal that feels special enough for company but practical enough for a weeknight.

Serve it with pasta, polenta, risotto, or plenty of crusty bread for soaking up the decadent sauce.

Why You’ll Love This Recipe

• It’s a quick weeknight meal that comes together in about 30 minutes.
• Onion, garlic, tomatoes, and white wine make a simple but rich sauce.
• Calabrian chile paste adds gentle heat without overpowering the shrimp.
• The shrimp cook in just a few minutes and stay juicy.
• Fresh basil adds a bright, fresh finish.

What You Need In This Shrimp with Tomato Sauce Recipe

For the Tomato Sauce

• Olive oil: Creates the base of the sauce and helps gently cook the aromatics. California Ranch Extra Virgin Olive Oil is a good choice.
• Yellow onion: Finely chopped onion softens into the sauce and adds natural sweetness.
• Garlic: Four cloves garlic give the red sauce a savory backbone without overpowering the shrimp.
• Kosher salt: Seasons the aromatics from the beginning. Morton kosher salt is my preference.
• Crushed tomatoes: Canned tomatoes make this tomato sauce recipe especially practical because they are consistent, flavorful, and already the right texture for a quick sauce. Here’s how I discovered my favorite brand.
• Dry white wine: Adds acidity and complexity to the sauce. Sauvignon Blanc, Pinot Grigio, or another crisp dry white wine works well.

For the Shrimp

• Large shrimp: Look for peeled and deveined shrimp to cut down on prep. Frozen shrimp work great just make sure they are completely thawed before starting the recipe.
• Calabrian chile paste: Adds fruity chile flavor and heat. Red pepper flakes make a good substitute.
• Fresh basil: Sprinkle it over the finished shrimp dish just before serving.

How to Make Shrimp With Tomato Sauce

Heat 1/4 cup of the oil in a large skillet over medium heat. Add onion, garlic and teaspoon of salt. Cook until onions soften, about 5 minutes.

Add the crushed tomatoes and the wine. Bring to a simmer and cook until onions are soft.

Add shrimp and chile paste.

Cook until shrimp are just pink, about 2 minutes. Taste and season with more salt if needed. Sprinkle thinly sliced fresh basil over the top.

Serve over pasta, polenta, risotto or with crusty bread.

What Kind of Shrimp to Use

Large shrimp work especially well here because they stay juicy while simmering in the tomato sauce. When buying shrimp there’s usually a number associated with them. That number just means how many you can expect per pound.

My favorite sizes for this recipe are the 10-15 size or the 16-20.

Frozen raw shrimp are also a good option. Thaw them completely under cold water or overnight in the refrigerator, then pat dry before adding them to the skillet.

The Key to Tender Shrimp

Shrimp cook fast, so avoid overcooking them. Once added to the hot tomato sauce, they only need about 2 minutes to turn pink and opaque.

Keep the sauce at a gentle simmer and look for a loose “C” shape. Tightly curled shrimp are usually overcooked.

What Kind of White Wine Should I Use?

Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay.

You only need a small amount or a splash of white wine—1/2 cup for the entire recipe—but it plays an important role. Wine adds acidity, which balances the sweetness of the canned tomatoes and gives the sauce more depth.

If you’d rather not cook with alcohol, chicken broth can be substituted. The final sauce will taste slightly different but will still be flavorful.

What to Serve With Tomato Sauce Shrimp

• Pasta: My preference for this dish is long noodles like spaghetti but you could also serve the sauce over my Zucchini Pasta with Pine Nuts for some extra vegetables.
• Polenta: Spoon over creamy polenta, you can follow the recipe for polenta in my Mediterranean Sautéed Vegetables with Cheesy Polenta.
• Crusty bread: A store-bought loaf is perfect but if you’d like to make your own try my No-Knead Whole Wheat Green Olive Bread or rosemary fennel focaccia to soak up the sauce.
• Side salad: Try green bean salad  or sweet cherry and tomato salad.

If you’re looking for more shrimp recipes, try my Shrimp Tofu Broccoli with Garlic Sauce for a quick weeknight dinner or Cajun Shrimp Deviled Eggs for a spicy appetizer.

Make It Your Own

• Less spicy: Leave out the Calabrian chile paste or red pepper flakes.
• More heat: Add extra chile paste to taste after the sauce has simmered.
• Creamier: Stir in a little bit of cream as an optional variation for a softer, richer tomato sauce.
• If serving with pasta: Toss al dente pasta directly into the skillet so it absorbs some of the sauce.

Make-Ahead and Storage

Make the tomato sauce ahead and refrigerate until ready to use. Reheat gently, then add the shrimp just before serving.

Store leftovers in an airtight container and warm over low heat to avoid overcooking the shrimp.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw frozen raw shrimp first, drain well, and pat dry before adding them to the skillet. Removing excess moisture prevents the tomato sauce from becoming watery.

Can I make this without wine?

Yes. Substitute chicken broth for the dry white wine. The flavor won’t be identical, but the sauce will still have plenty of depth from the tomatoes, garlic, onion, and chile.

How do I know when the shrimp are done?

The shrimp should be pink, opaque, and curled into a loose “C.” Because cooking shrimp only takes a couple of minutes, start checking them as soon as they change color.