Garlic Shrimp in Tomato Sauce Recipe
There’s something undeniably magical about a skillet filled with plump, juicy shrimp swaddled in a garlicky tomato sauce, and this Garlic Shrimp in Tomato Sauce is one of my all-time favorites to share. The shrimp soak up all the bold Mediterranean flavors, from the mellow heat of red pepper flakes to the aromatic herbs and splash of white wine. It’s a dish that feels both special and unfussy—perfect for a weeknight dinner yet elegant enough for company. Whether you serve it over fluffy rice, twirl it into pasta, or simply scoop it up with crusty bread, every bite is pure coastal comfort.
Ingredients You’ll Need
The beauty of Garlic Shrimp in Tomato Sauce lies in its simplicity, with every ingredient working together to create layers of flavor and color. Each component has a clear purpose, so be sure to use the freshest you can find for best results.
- Shrimp (1 1/2 pounds, large, peeled and deveined): The star of the dish, shrimp brings sweetness and succulence, absorbing the sauce beautifully.
- Olive oil (3 tablespoons): Provides richness and helps the garlic bloom without burning.
- Garlic (6 cloves, thinly sliced): Sliced thin to infuse the oil and sauce with deep, mellow garlic flavor.
- Red pepper flakes (1/2 teaspoon): Adds a gentle, lingering heat that can be dialed up or down to your taste.
- Crushed tomatoes (1 can, 28 ounces): Forms the base of the sauce, bringing body and tangy sweetness.
- Dried oregano (1 teaspoon): Infuses the sauce with earthy Mediterranean notes.
- Smoked paprika (1/2 teaspoon): Lends a subtle smoky depth and gorgeous warm color.
- Salt (1/2 teaspoon): Essential for seasoning every layer.
- Black pepper (1/4 teaspoon): Rounds out the flavors with a touch of sharpness.
- Dry white wine (1/4 cup, optional): Adds brightness and complexity—feel free to skip or substitute with a splash of broth.
- Fresh parsley (2 tablespoons, chopped): Brings freshness and a burst of green at the finish.
- Fresh basil (1 tablespoon, chopped): Adds sweet, herbal notes that pair perfectly with tomatoes and shrimp.
- Lemon wedges (for serving): A last-minute squeeze wakes up all the flavors.
How to Make Garlic Shrimp in Tomato Sauce
Step 1: Sauté the Garlic and Red Pepper Flakes
Start by warming the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes, stirring gently for 1 to 2 minutes. You want the garlic to turn fragrant and just start to soften, but not brown. This step infuses the oil with flavor, setting the stage for the rest of your Garlic Shrimp in Tomato Sauce.
Step 2: Build the Tomato Sauce
Pour in the crushed tomatoes, followed by the dried oregano, smoked paprika, salt, and black pepper. Give everything a good stir to combine. Let the sauce simmer uncovered for about 15 minutes, stirring occasionally. This helps the flavors meld and the sauce thicken to the perfect consistency—rich enough to cling to the shrimp, but still spoonable.
Step 3: Add the White Wine
If you’re using white wine, pour it in now and let the sauce bubble for another 2 minutes. The wine adds a splash of acidity and a touch of sophistication, brightening up the tomato base. If you prefer to skip the alcohol, a splash of broth or even water works in a pinch.
Step 4: Cook the Shrimp
Nestle the shrimp into the sauce in a single layer. Cook for 3 to 4 minutes, flipping them once, until they turn pink and are just cooked through. The shrimp will soak up all the garlicky, herby essence of the sauce, becoming incredibly tender and flavorful. Be careful not to overcook—they only need a few minutes!
Step 5: Finish with Fresh Herbs
Right before serving, stir in the chopped parsley and basil. This simple finishing touch adds brightness, color, and a garden-fresh aroma that makes the whole dish sing. Serve your Garlic Shrimp in Tomato Sauce piping hot, and don’t forget those lemon wedges for squeezing over the top.
How to Serve Garlic Shrimp in Tomato Sauce
Garnishes
A flourish of fresh parsley and basil is classic, but you can also add a drizzle of good olive oil or a sprinkle of flaky sea salt for extra flair. A quick zest of lemon adds a lovely fragrance, making your Garlic Shrimp in Tomato Sauce look and taste restaurant-worthy.
Side Dishes
This dish absolutely begs for something to soak up all that luscious sauce. Think thick slices of toasted sourdough, a bowl of fluffy white rice, or a tangle of al dente spaghetti. A crisp green salad with a tangy vinaigrette provides a fresh contrast, while roasted vegetables or creamy polenta make wonderful, comforting sides.
Creative Ways to Present
Turn Garlic Shrimp in Tomato Sauce into a stunning appetizer by serving it in small bowls with toothpicks, or pile it onto crostini for a party bite. Spoon it over creamy polenta for a hearty dinner, or tuck it into a warm pita wrap with greens for a Mediterranean-inspired lunch. The possibilities are as endless as your cravings!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Garlic Shrimp in Tomato Sauce to an airtight container and refrigerate within two hours of cooking. It will stay fresh for up to two days, and the flavors actually deepen as they meld overnight. Just be sure not to let the shrimp sit in the sauce for too long at room temperature, as seafood is delicate.
Freezing
While the tomato sauce itself freezes beautifully, shrimp can become rubbery after thawing and reheating. If you must freeze, consider storing the sauce and cooked shrimp separately. Defrost overnight in the fridge, then gently reheat and combine just before serving for best texture.
Reheating
To reheat Garlic Shrimp in Tomato Sauce, warm it gently over low heat in a skillet, stirring occasionally. Avoid high heat, as this can toughen the shrimp. A splash of water or broth can help loosen the sauce if it has thickened too much in the fridge.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps them sear nicely and prevents excess water from diluting your sauce.
How spicy is Garlic Shrimp in Tomato Sauce?
The dish has a gentle heat from the red pepper flakes, but it’s easy to customize. Add more flakes for a bolder kick, or omit them entirely for a milder result that still bursts with flavor.
What’s the best way to peel and devein shrimp?
Start by removing the shell and legs, then use a small paring knife to make a shallow cut along the back. Gently pull out the dark vein with the tip of the knife or a toothpick. Rinse and pat dry before using in your Garlic Shrimp in Tomato Sauce.
Can I substitute other seafood?
Definitely! Scallops and mussels work wonderfully in this recipe. Just adjust the cooking time as needed—scallops cook in about the same time as shrimp, while mussels are done when they open.
Is Garlic Shrimp in Tomato Sauce gluten-free?
The dish itself is naturally gluten-free. To keep your meal gluten-free, serve it over rice, polenta, or gluten-free pasta instead of regular bread or wheat-based pasta.
Final Thoughts
Once you’ve tasted Garlic Shrimp in Tomato Sauce, it’s bound to become a regular in your kitchen. It’s vibrant, satisfying, and so much easier than you might expect. Give it a try and let the flavors transport you straight to the sun-drenched Mediterranean coast!
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Garlic Shrimp in Tomato Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Garlic Shrimp in Tomato Sauce is a flavorful Mediterranean-inspired dish featuring succulent shrimp simmered in a rich, garlicky tomato sauce with hints of smoked paprika and fresh herbs. Perfect for a quick and satisfying main course, it pairs beautifully with crusty bread, pasta, or rice.
Ingredients
Shrimp and Seasoning
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 3 tablespoons olive oil
- 6 garlic cloves, thinly sliced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 cup dry white wine (optional)
Finishing Touches
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Lemon wedges for serving
Instructions
- Heat the olive oil and cook garlic: In a large skillet over medium heat, warm the olive oil. Add the thinly sliced garlic and red pepper flakes, cooking for 1 to 2 minutes until fragrant but not browned to infuse the oil with flavor.
- Add the tomato sauce base: Stir in the crushed tomatoes, dried oregano, smoked paprika, salt, and black pepper. Allow the sauce to simmer uncovered for 15 minutes, stirring occasionally to develop a rich and well-seasoned base.
- Incorporate the white wine (optional): If using, pour in the dry white wine and cook for an additional 2 minutes to let the alcohol evaporate and deepen the flavors.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 3 to 4 minutes, turning once halfway through, until the shrimp turn pink and are cooked through, ensuring they remain tender.
- Add fresh herbs and serve: Stir in the chopped parsley and basil just before serving to add a fresh, aromatic finish. Serve the dish hot with crusty bread, pasta, or rice, and provide lemon wedges for squeezing over the top to brighten the flavors.
Notes
- For extra richness, stir in 1 tablespoon of butter at the end of cooking.
- If you prefer a spicier sauce, increase the amount of red pepper flakes to taste.
- This recipe can also be made using scallops or mussels instead of shrimp for variety.
- Omit bread or pasta to keep the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Sautéing
- Cuisine: Mediterranean, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 225 mg
