Bruschetta shrimp pasta

Shrimp Bruschetta pasta is a super simple recipe. Which can be a healthy wholesome dinner, made with Roma tomatoes, fresh basil and of course with shrimps. Pasta becomes more flavorful because of these two ingredients.

Bruschetta is bread topped with tomatoes. And what if pasta served with tomato the same tomato sauce? the answer is here, Bruschetta shrimp pasta. My son loved it and nowadays I'm making very often with more variations.

You make this recipe with any verity of pasta, go for the multigrain pasta to make more healthy.

If you are looking for other shrimp recipes, look into Garlic pepper Shrimp, Sriracha Shrimp, Shrimp for parties, Shrimp Stir fry with warm spices. Also, check this easy Instant Pot marinara.

The prepping work

• Mince 4 cloves of garlic, divide into two portions, we need it at two stages.
• Chop Roma 6 tomatoes.
• Chop about 8-10 basil leaves.
•  Wash and clean half a pound of deveined shrimp.

How to Make Bruschetta shrimp pasta

1. Cook 1 pound of pasta as per the package's instructions. Once cooked drain and keep it aside.

2. In medium flame, heat a heavy-bottomed pan. Add 1 tbsp of olive oil, followed by 1/2 tbsp of minced garlic. Saute until it slightly changes its color.

3. Add wash and cleaned half a pound of shrimp(adjust the quantity according to your choice).
4. Cook it for about 1 minute, by covering with a lid. Flip shrimps on to the other side, and close the lid. 

5. Continue to cook for another 2-3 minutes in a slow to medium flame cook it by covering with a lid. Cook it until it completely cooked.  Transfer it to a plate.

6. In a mixing bowl, add chopped Roma tomatoes, 1/4 tsp of salt, 1 tbsp of olive oil, chopped fresh basil leaves and 1/2 tbsp of minced garlic. Mix it well and keep it aside.

7. In the heavy-bottomed pan, 1 tbsp of olive oil and add 1 tbsp of minced garlic, and saute till it slightly changes its color. Then add kept aside tomato mixture, half a cup of tomato sauce and 1/4 tsp of salt. Bring it to boil.

8. Add cooked pasta and toss it until it coated well. 

9. Toss kept aside cooked shrimp for few seconds. And transfer it to a platter.
10. Serve hot.

Tips and Variations

1. Substitute shrimp with chicken to make, chicken bruschetta.
2. In this Bruschetta shrimp pasta recipe, substitute shrimp with mushroom or tofu or paneer to make it vegetarian. You can add anyone of this ingredient or any combination thereof.
3. Roma tomatoes are good for this recipe, but to substitute...you can replace it with any tangier variety of tomatoes.
4.  Fresh basil leaves are advised in this recipe.  As dried ones cannot bring out the real fresh flavors.
5.  Bow and tie pasta can be substituted with any other kinds of pasta.

Serving Suggestions:

1. Always serve hot.
2. The leftover can be refrigerated in an airtight container, for about 1-2 days.

Other dinner recipes you may like,

• Coconut milk alfredo sauce
• Sweet potato pasta sauce
• Vegan spinach pasta
• Cream of mushroom pasta
• Spicy pumpkin pasta
• Creamy spicy shrimp pasta

Bruschetta shrimp pasta

Bruschetta shrimp pasta is a super simple recipe. Which can be a healthy, filling, weekend family dinner, made with roma tomatoes, fresh basil and of course with shrimp.

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 3 servings

Calories: 335kcal

Ingredients

For the shrimp

• 1 tbsp olive oil
• 1/2 tbsp garlic minced
• 11/2 cup shrimp raw, devined, tail-off
• 1/4 tsp salt

For the bruschetta sauce

• 2 roma tomato roughly chopped
• 1/4 tsp salt or as required
• 1 tbsp olive oil
• 8 leaves basil or 1/4 tsp dried basil
• 1 tbsp garlic Minced

For the pasta

• 1 tbsp olive oil
• 1/2 tbsp garlic minced
• 2 cup pasta
• 1/4 cup tomato sauce

Instructions

For the shrimp

• Cook pasta as per the package's instructions. Once cooked drain and keep it aside.
• In medium flame, heat a heavy bottomed pan. Add a tbsp of olive oil, followed by 1/2 tbsp of minced garlic. Saute until it slightly changes its color.
• Add wash and cleaned shrimp and sprinkle salt. And toss until salt coats the shrimp evenly.
• Cook it for about 1 minutes, by covering with a lid. Flip shrimps on to the other side, and close the lid.
• Continue to cook for another 2-3 minutes in a slow to medium flame cook it by covering with a lid. Cook it until it completely cooked. Transfer it to a plate, set aside.

For the bruschetta sauce

• In a mixing bowl, add chopped roma tomatoes, 1/4 tsp of salt, 1 tbsp of olive oil, chopped fresh basil leaves and 1/2 tbsp of minced garlic. Mix it well and keep it aside.

For the pasta

• In the heavy bottomed pan, 1 tbsp of olive oil and add 1/2 tbsp of minced garlic, and saute till garlic slightly changes it color.
• Then add kept aside tomato mixture, half a cup of tomato sauce and 1/4 tsp of salt. Bring it to boil.
• Add cooked pasta and toss it until it coated well.
• Toss kept aside cooked shrimp for few seconds.
• And serve hot.

Nutrition

Calories: 335kcal | Carbohydrates: 34g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 638mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 10.5mg | Calcium: 84mg | Iron: 1.9mg

Course Dinner Recipe

Cuisine American

Keyword Bruschetta shrimp pasta

Author Sujatha Muralidhar

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