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Italian Shrimp and Pasta Recipe

Italian Shrimp and Pasta Recipe

We like pasta with Italian tomato sauces, and this recipe is one we make often. It’s heavy on the shrimp and light on the pasta, and that’s the way we like it…we can remember when shrimp was unheard of in our budget, so I guess we’re making up for it now!
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:4 servings


  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 6 ounces uncooked angel hair pasta


  • 1. In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
  • 2. Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture. Yield: 4 servings.

Nutritional Facts

1-1/4 cup: 327 calories, 8g fat (1g saturated fat), 168mg cholesterol, 443mg sodium, 37g carbohydrate (5g sugars, 3g fiber), 25g protein

Reviews for Italian Shrimp and Pasta

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Reviewed Jun. 2, 2016

"No flavor. Followed recipe exactly. Felt like it was a waste of the shrimp."

Reviewed Feb. 16, 2016

"Good concept....but needs some tweaks. 1). Use csnned diced tomatoes with Basil, Oregano,&Garlic already in the tomatoes. This change alone makes a big difference....( but I use Delmonte brand and NOT Hunts brand...just a personal taste choice ) 2) Saute 1 medium shallot till softened. Add in Garlic....more like 3 cloves. Then add in 1/ 8 th to 1/2 t. red pepper flakes 3) For a thicker sauce add in a few tablespoons to 1/2 C. your fav tomato sauce. See also Pasta Alla Betsy ( 16 minute meals). or on food for similar and better recipie.. Finally add in some parm cheese. I still use the herbs listed...just a bit more. alsoI add fesh Basil and a little fresh flat leaf parsley chopped at the end."

Reviewed Dec. 3, 2015

"It was kinda quick and easy but no pizzaz. No flavor. Those were actually my wife's comments when I made it and I agree with her. I won't be making this again."

Reviewed Oct. 31, 2015

"Great recipe. I added a little pesto to the sauce for extra flavor."

Reviewed Oct. 19, 2015

"Liked the flavors. We liked the thin sauce for a change. I find some sauces overpower the other ingredients."

Reviewed Jun. 9, 2015

"Easy and delicious. Previous reviewers are right in saying the sauce is very runny. I tried leaving out the chicken broth and just adding bouillon granules. Really tasty, although still runny. You might try a previous reviewers idea of substituting a can of tomato past for one of the cans of diced tomatoes."

Reviewed Mar. 17, 2015

"Love this recipe! Quick and easy, so good! The provided nutritional info doesn't say if it is for sauce alone or sauce and spaghetti. Based on ingredients, I calc cals for sauce alone to be about 228 cal/ serving, not 327. I get 438 cals/serv sauce and 56gm of spaghet. Can you clarify how you derived 327cals/serv number????

Using fire roasted diced tomatoes adds a little "hot"."

Reviewed Mar. 14, 2015

"Absolutely delicious! Made as is and my family loves it"

Reviewed Jan. 14, 2015

"This was an upgrade from my usual technique of throwing a can of diced tomatoes (the kind with garlic, oregano and basil) over pasta. I cut the recipe in half (for 2) and used the same can. Cooking it down with broth, oil and more garlic really combined the flavors and thickened the sauce. I used linguine, then added steamed zucchini as a side dish."

Reviewed Dec. 25, 2014

"The sauce was a little thin. Next time I will add tomato paste and maybe some black olives."

Reviewed Sep. 27, 2014

"Fast, east and healthy! I used the Barilla plus pasta. Also added with the garlic some (about 3 tablespoons) finely chopped hot hungarian chili ( the garden produced lots this year) a tablespoon capers."

Reviewed Feb. 22, 2014

"I prefer sautéing the shrimp separately in olive oil and garlic and then add the tomato sauce to it after."

Reviewed Oct. 20, 2013

"Great taste overall (especially with fresh herbs) but a bit too much liquid for the sauce. Might want to drain the diced tomatoes. Garnished with freshly grated cheese and basil."

Reviewed Oct. 7, 2013

"This is great base of a recipe. I switched out a can of diced tomatoes and added a can of rotel. I also used 2 cloves of garlic. Very good!!"

Reviewed Sep. 30, 2013

"This recipe was so good!!! The first time i made it my husband loved it had two plates and even take it for his lunch at work.. Here's what i did: i pre-seasoned the shrimp with a little bit of garlic and onion powder to taste and add some salt to the tomato mixture to taste and turned out PERFECT!!!!"

Reviewed Sep. 11, 2013

"I added a little of my own flavor I used a can of senora verde dice tomatoes with green chilies to give a spicy kick along with a can of diced tomatoes This was off the chain:-)"

Reviewed Jul. 7, 2013

"Good! I added extra garlic, some salt and cayenne pepper for a little kick."

Reviewed May. 15, 2013

"This is good. I added salt, a little sugar, and extra garlic."

Reviewed Apr. 1, 2013

"I added extra garlic, which I think helped boost the flavor. My family enjoyed this."

Reviewed Mar. 24, 2013

"Very easy & tasty. I added mushrooms to add some flavor"

Reviewed Jul. 15, 2012

"I've made this twice now and it's gotten rave reviews both times! Will be making again. So easy!"

Reviewed Jun. 23, 2012

"Very good! All my kids liked it (although my youngest wouldn't eat the tomatoes). I added sweet pea pods to it with the pasta. We also sprinkled with feta cheese afterwards. Healthy & delicious :)"

Reviewed May. 9, 2012

"So easy and tasty to boot!"

Reviewed Apr. 4, 2011

"I have made this several times. I have added zucchini and mushrooms. Wonderful recipe that doesn't take a lot of time and is delicious."

Reviewed Jan. 21, 2011

"There is an Italian Shrimp n' Pasta crockpot recipe in the 3 in 1 cookbook by Taste of Home--it is delicious, extremely easy and very satisifying(utilizing boneless chicken, cooked shrimp, and uncooked orzo pasta---my whole family loved it!!"

Reviewed Oct. 2, 2010

"This was an easy and delicious recipe. I will make it again!"

Reviewed Dec. 14, 2008

"This dish is wonderful! I made it tonight and it was really easy and very tasty. Definitely a keeper."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.