Shrimp and Tomato Pasta Recipe (2024)

This is a very good and simple recipe. However, the first time I made it, it seemed rather bland. The second time I added an extra large clove of garlic and tripled the amoung of red pepper flakes and it was much improved. I am learning that most of the NY Times recipes are developed for people with bland appetites, so I just substantially increase the seasonings and they become quite good.

I made this with heirloom "Black Cherry" tomatoes and served it over fresh home-made bucatini. I'm lucky to have a commercial pasta extruder so I eat a lot of fresh pasta.One thing I will say: I am very skeptical that the tomatoes in the image were really cooked for 20-25 minutes. It didn't take 10 minutes really for the tomatoes to mostly break down, and at the end of the process were mostly just skins. I was half-tempted to sieve them out. It was absolutely delicious.

Very tasty and easy to scale down to serving for one. Made a few minor adjustments. Waited to saute shrimp until there was a garlic, fennel, chili flakes infused oil. Removed them and garlic after about 3-4 minutes. Cooked the tomatoes until falling apart (about 10 min). Added al dente pasta with some water. Finished the pasta in the sauce. Returned shrimp, chopped cooked garlic, and basil with some parsley and heated through. Added a touch of butter to finish sauce. Sublime! Will make again!

Anise seeds or dill seeds would be close substitutes, but that might be the same flavor profile you don't like. For a different twist, try celery seeds. Capers are good with shrimp and tomatoes, as is rosemary. A dash of soy sauce, fish sauce, or Worcestershire sauce would perk up the dish as well.

Is there any reason not to just cook the shrimp in the sauce right at the end? Cooking shrimp, dumping oil, and then reheating in the sauce seems almost an unnecessary extra step unless you are really going for a hard sear on them.

Brian, you need a food stylist with you in the kitchen if you want yours to look like the picture. That said, cherry and grape tomatoes vary in their softness; those institutional grade tomatoes can be tough (and flavorless.)

I don’t care for fennel so I added a couple pinches of Italian seasoning in its place and was liberal with the red pepper flakes. Otherwise I didn’t change. SO GOOD!

I plan on using regular tomatoes chopped into cherry tomato size. I'm not worried about skin and seeds because they will have a lower ratio of both than cherry tomatoes do.

My thought exactly. So I did cook the sauce with the shrimp. In fact, the fishy oil made for quite a flavorful sauce. I highly recommend trying it.

Very good. Didn’t use fennel. Basil parsley Italian seasoning

Yummy as the recipe directs. As for one of comments about adding tomato paste and using grated Parmesan on a shrimp dish, well, pease don’t. I’m from NYC and every professional chef I know would cringe.

This was great. Pretty easy to pull together and the fennel added a delicious note. And using sea scallops and subbing penne for spaghetti worked well.This was the second NYT recipe I made today to reheat for the week. App is worth every penny IMO. Thanks!

Yummy, yummy, silky sauce goodness. Like others on here, I just added the shrimp to the sauce to cook, and finished the pasta in the sauce pan with a bit of pasta water. Added a squirt of fresh lemon juice and some capers just because. Delicious.

I found this recipe when I was looking for a shrimp recipe but now I make it without shrimp as a delicious pasta sauce. As noted the spices can be varied to taste but my preference was more garlic.

This is 100% in our regular weeknight rotation. We add fresh parmesan at the table but otherwise prepare it exactly as written, needs no adjustments! Thank you Naz.

Pretty easy and very tasty. Followed directions. Amendment: Sprinkled 1/4 cup toasted pine nuts on top before serving.Next time I may put a drizzle of balsamic glaze on top.

This is okay but not a redo. The recipe on this site for shrimp with orzo is a much better use of that expensive ingredient if you hanker for pasta with shrimp. Even adding 3x the garlic for 2 lbs fresh grape tomatoes, was fairly bland and sorta meh.

This is bomb without shrimp. Just for basic tomato sauce. That you could spice up with whatever you want !!!!!!

Love this - go-to on weeknights for our family. I don't even bother to third the shrimp. Delicious, I had no idea tomatoes could do that.

Dried parsley is unfortunately tasteless!Fresh parsley adds a clean and fresh mote

An excellent and easy dish. I would use a little less salt than recommended

I absolutely loved this dish. It is going to become a go to warm weather pasta dish for us. Even my partner who is iffy on tomatoes loved it. Generally I don’t pay attention to measurements on things like garlic or pepper flakes. Other people’s reviews here validate that too. Just make sure you don’t make it *too* spicy for yourself!

Followed directions as-is, and adored this one!

I added capers and olives, extra chilli flakes, anchovies and finished with lemon zest and very good olive oil. Would be amazing with clams as well. Delicious!!!

For 1/2 the recipe, used 4 fresh garlic cloves (from the garden) pressed thru garlic press, crushed 1 tsp fennel in molcajete, added 1/2 tsp red pepper flakes, drank some rosé. Added a heavy pound of garden cherry tomatoes, drank another glass of rosé (French, bien sûr), put 1/2 lb pasta in boiling water, then after 5 mins, nestled the shrimp in the sauce. Tonged the spaghetti into the sauce as directed and wow - stunning, flavorful dish - paired well with a whole bottle of rosé!

Easy, tasty recipe that I will make again!

Seared the thoroughly dried shrimp in the pan with butter, garlic powder, salt, pepper. Set aside shrimp, added olive oil and thinly sliced shallots. The rest of the recipe as written but with a bit more red pepper flakes and enough garlic to scare off Nosferatu. Great use for all of the garden fresh cherry tomatoes. Definitely add a ladle of pasta water to the mixture. Slice of garlic bread to soak up the good stuff!

This is an amazing and easy recipe - and it presents like you did a lot of work ;)I added more pepper flakes and a some butter with the olive oil to cook the shrimp.

Delicious! Added asparagus and quite a bit more red pepper flakes and fennel. Used butter and olive oil when oil called for. Spritzed lemon to brighten. Other than those changes, kept it the same.