Quick Shrimp in Tomato Sauce with Garlic & Basil
Shrimp with tomato sauce recipe is a fast, flavorful weeknight dinner with juicy shrimp simmered in a garlicky sauce of crushed tomatoes, white wine, Calabrian chile, and fresh basil.
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Servings: 4 servings
Ingredients
- 1/4 cup olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon kosher salt plus more to taste
- 1 28-ounce can crushed tomatoes
- 1/2 cup white wine
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Calabrian chile paste or 1/2 teaspoon red pepper flakes
- Fresh basil, for serving
Instructions
- Heat the 1/4 cup olive oil in a large skillet over medium heat. Add the 1 finely chopped yellow onion, 4 minced garlic cloves, and 1 teaspoon kosher salt. Cook until the onion softens, about 5 minutes.
- Add the 1 (28-ounce) can crushed tomatoes and 1/2 cup white wine. Bring to a gentle simmer and cook until the onion is completely soft and the flavors have come together.
- Add the 1 pound large shrimp and 1 tablespoon Calabrian chile paste (or red pepper flakes if using). Cook until the shrimp are just pink and opaque, about 2 minutes. Taste and season with more kosher salt if needed.
- Sprinkle thinly sliced fresh basil over the top. Serve over pasta, polenta, or risotto, or with crusty bread.
Notes
- Heat adjustments: Calabrian chile paste adds a rich, fruity heat. Look for it next to the olives in your supermarket or buy it online. Start with 1–2 teaspoons if you prefer a milder sauce, or swap for 1/2 teaspoon standard red pepper flakes.
- Prevent overcooking: Shrimp cooks quickly—remove the skillet from heat as soon as they turn pink and form a loose "C" shape. Overcooked shrimp turn rubbery fast.
- Best bases: Serve hot over spaghetti or linguine pasta, creamy polenta, or risotto.
- Finish with butter: Swirl 1 to 2 tablespoons of cold unsalted butter into the sauce right before adding the basil for a glossier texture and richer body.