Shrimp Bruschetta pasta is a super simple recipe, which can be a healthy, wholesome dinner, made with Roma tomatoes, fresh basil, and shrimp. Pasta becomes more flavorful because of these two ingredients.
Bruschetta is bread topped with tomatoes. And what if pasta is served with tomato and the same tomato sauce? the answer is here: Bruschetta shrimp pasta. My son loved it and nowadays, I'm making it very often with more variations.
You can make this recipe with any variety of pasta; go for the multigrain pasta to make it healthier.
If you are looking for other shrimp recipes, look into Garlic pepper Shrimp, Sriracha Shrimp, Shrimp for parties, and Shrimp Stir fry with warm spices. Also, check this easy Instant Pot marinara.
The prepping work
- Mince 4 garlic cloves and divide them into two portions; we need it in 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 tablespoon of olive oil and ½ tablespoon of minced garlic. Saute until it slightly changes its color.
3. Add wash and clean half a pound of shrimp(adjust the quantity according to your choice).
4. Cook it for about 1 minute by covering it with a lid. Flip the shrimp onto the other side, and close the lid.
5. Continue to cook for another 2-3 minutes on a slow to medium flame. Cook it by covering it with a lid. Cook it until it is thoroughly cooked. Transfer it to a plate.
6. In a mixing bowl, add chopped Roma tomatoes, ¼ teaspoon of salt, 1 tablespoon of olive oil, chopped fresh basil leaves, and ½ tablespoon of minced garlic. Mix it well and keep it aside.
7. In the heavy-bottomed pan, 1 tablespoon of olive oil, add 1 tablespoon of minced garlic and saute till it slightly changes its color. Then add the aside tomato mixture, half a cup of tomato sauce, and ¼ teaspoon of salt. Bring it to a boil.
8. Add cooked pasta and toss it until it coated well.
9. Toss kept aside cooked shrimp for a few seconds. And transfer it to a platter.
10. Serve hot.
Tips and Variations
- Substitute shrimp with chicken to make chicken bruschetta.
- In this Bruschetta shrimp pasta recipe, substitute shrimp with mushroom tofu or paneer to make it vegetarian. You can add any of these ingredients or any combination thereof.
- Roma tomatoes suit this recipe, but you can replace them with any tangier variety.
- Fresh basil leaves are advised in this recipe. Dried ones cannot bring out the authentic flavors.
- Bow and tie pasta can be substituted with any other kind of pasta.
Serving Suggestions:
- Always serve hot.
- 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
Printable recipe card
Bruschetta shrimp pasta
Ingredients
For the shrimp
- 1 tablespoon olive oil
- ½ tablespoon garlic minced
- 11/2 cup shrimp raw, devined, tail-off
- ¼ teaspoon salt
For the bruschetta sauce
- 2 roma tomato roughly chopped
- ¼ teaspoon salt or as required
- 1 tablespoon olive oil
- 8 leaves basil or ¼ teaspoon dried basil
- 1 tablespoon garlic Minced
For the pasta
- 1 tablespoon olive oil
- ½ tablespoon garlic minced
- 2 cup pasta
- ¼ 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 tablespoon of olive oil, followed by ½ tablespoon 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, ¼ teaspoon of salt, 1 tablespoon of olive oil, chopped fresh basil leaves and ½ tablespoon of minced garlic. Mix it well and keep it aside.
For the pasta
- In the heavy bottomed pan, 1 tablespoon of olive oil and add ½ tablespoon of minced garlic, and saute till garlic slightly changes it color.
- Then add kept aside tomato mixture, half a cup of tomato sauce and ¼ teaspoon 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.
Suja Manoj
Looks super yummy and tempting
Natasha @ Salt and Lavender
Delicious!! I just love shrimp pasta recipes 🙂 Pinning!