The Shrimp Bruschetta Pasta recipe is effortless and hits every single time. It's also a cozy, comforting dish perfect for a weeknight dinner. The pasta is made with Roma tomatoes, fresh basil, and shrimp, with enhanced flavors and taste.
My son loves this Bruschetta shrimp pasta, and nowadays, I make it very often with more variations. Sure, you love it too(also try this cream of mushroom pasta)!
This dish is ready to serve in under 35 minutes: sauté shrimp, mix with bruschetta sauce, and toss with pasta. Enjoy your dinner!
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Why You'll Love This Recipe
⭐️Quick & easy food!
⭐️Fresh Ingredients & refreshing flavors.
⭐️This recipe is highly adaptable and customizable.
The Ingredients
- Olive oil: Olive oil is the best for rich flavors; however, you can substitute it with avocado or grape seed oil.
- Garlic: Freshly minced garlic is best for the flavors, But you can also use jarred minced garlic or garlic powder.
- Shrimp: I have used raw, deveined shrimp.
- Tomatoes: Roma, vine, or cherry tomatoes work well in this recipe.
- Basil leaves: Add fresh flavor to this dish and transform a simple dish into an Italian-flavored dish.
- Tomato sauce: I have used Costco's canned tomato sauce.
- Pasta: I've used bow-tie pasta; feel free to use pasta that can hold the sauce well, like penne or rigatoni.
- Ground black pepper: Freshly ground black pepper for intense flavors.
How To Make?
- Bring a large pot of salted water to a boil, cook the pasta until al dente, then drain and set aside.
- Sauté minced garlic in olive oil over medium heat, then cook the seasoned shrimp until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
- Mix chopped tomatoes, red onion, minced garlic, basil, balsamic vinegar, olive oil, salt, and ground black pepper in a medium bowl and set aside.
- Reduce white wine by half in the same skillet, then toss in the cooked pasta and shrimp. Stir in the bruschetta mixture and Parmesan cheese until combined and heated through. Serve with fresh basil and extra Parmesan, and enjoy!
Top Tip
Whip up the bruschetta pasta sauce just before serving for the rich flavors.
Leftovers & Reheating
This Bruschetta shrimp pasta tastes excellent when served immediately after it's cooked.
I would not recommend refrigerating, freezing, or reheating, as the basil leaves may wilt, and the tomato may lose its texture and fresh fragrance.
Substitutions And Variations
- Substitute shrimp with chicken to make chicken bruschetta.
- To make this vegetarian Bruschetta shrimp pasta recipe, substitute shrimp with mushroom tofu or paneer. You can add any of these ingredients or any combination thereof.
- Roma tomatoes suit this recipe(or use this spicy marinara sauce), but you can replace them with any tangier variety.
- Bow and tie pasta is a good substitute for other pasta.
FAQs
Although this recipe uses raw shrimp, you can still use precooked shrimp. Toss them in at the end of the cooking process to warm them.
This bruschetta sauce comprises diced tomatoes, extra-virgin olive oil, sea salt, and basil.
More Pasta Recipes.....
📖 Recipe
Shrimp Bruschetta Pasta Recipe
Ingredients
For the Pasta:
- 16 oz bow tie or spaghetti
For the Bruschetta:
- 2 cups roma tomatoes finely chopped
- ½ cup red onion finely chopped
- 4 cloves garlic minced
- ½ cup fresh basil leaves chopped
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon salt /to taste
For The Shrimp
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1.5 lbs shrimp peeled and deveined
Making The Base
- 1 cup white wine or chicken broth
- ½ cup grated parmesan cheese grated
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Drain and set aside.
Prepare the Bruschetta:
- In a medium bowl, combine finely chopped tomatoes, red onion, minced garlic, chopped basil, balsamic vinegar, olive oil, salt, and ground black pepper.
- Mix well and set aside.
Cook the Shrimp:
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add shrimp, salt, and ground black pepper and toss until the shrimp are evenly coated with the seasoning.
- Cook until the shrimp turn pink and opaque, about 2-3 minutes per side.
- Remove shrimp from the skillet and set aside.
Combine Everything:
- In the same skillet, pour in white wine and bring to a simmer. Let it reduce by half(for about 3-4 minutes).
- Add the cooked pasta and shrimp back to the skillet. Toss to combine and heat through.
- Stir in the bruschetta mixture and grated Parmesan cheese.
- Mix until everything is well combined and heated.
Serve:
- Divide the pasta to the serving plates. Garnish with fresh basil leaves and additional Parmesan cheese if desired.
- Enjoy your delicious Bruschetta Shrimp Pasta!
Notes
- Whip the bruschetta sauce for the best flavors before tossing it with the pasta.
- This dish tastes best freshly made. It’s not ideal for storing or reheating, as the basil wilts and the tomatoes lose their freshness.
- If Roma isn't available, you can use different pasta shapes, such as penne, rigatoni, or bow-tie (farfalle), and any fresh, tangy tomatoes.
Natasha @ Salt and Lavender says
Delicious!! I just love shrimp pasta recipes 🙂 Pinning!
pepperbowl says
Hi Natasha! Love it! Thanks for sharing!
Andrea says
Simple ingredients and simple to make, this comforting and delicious meal is perfect for my family.
Sujatha Muralidhar says
Thank you Andrea!
Anjali says
This pasta was so delicious!! Love the idea of taking bruschetta flavors and combining it with pasta - the shrimp paired well with it too!
Sujatha Muralidhar says
Thank you Anjali!