Fresh Tomato Shrimp Pasta Dish

This fresh tomato shrimp pasta delivers the essence of summer in every bite. The combination of juicy tomatoes, tender shrimp, and creamy mozzarella creates a light yet satisfying meal that's perfect for warm evenings. The fresh herbs and bright flavors make this dish sing without requiring hours in the kitchen.

I discovered this recipe during a particularly abundant tomato harvest from my garden last summer. What started as a way to use up extra tomatoes quickly became a family favorite that my children request whenever they see fresh tomatoes on the counter.

Ingredients

• Fettuccine pasta: Serves as the hearty base that perfectly captures the light sauce
• Fresh tomatoes: Provide juicy sweetness; choose ripe ones for the best flavor
• Shrimp: Adds lean protein and a delicate seafood flavor; look for wild caught when possible
• Fresh mozzarella: Melts slightly, creating pockets of creamy goodness throughout
• Spinach: Incorporates nutrients and a pop of color; select bright green, crisp leaves
• Fresh herbs: Oregano and basil are essential for authentic Italian flavor
• Garlic and onion: Create an aromatic foundation; choose firm garlic cloves without sprouts
• Olive oil: Binds everything together; opt for extra virgin for best flavor

Step-by-Step Instructions

Pasta Preparation:

Bring a large pot of water to a rolling boil and add a generous pinch of salt. Cook the fettuccine according to package directions until al dente, typically around 8 minutes. The pasta should have a slight bite to it as it will continue cooking slightly when combined with the warm sauce. Drain well but do not rinse to maintain the starchy exterior that helps sauce adhere.

Aromatic Base:

While the pasta cooks, combine the garlic, onion wedges, and fresh oregano in a food processor. Pulse until finely chopped but not puréed, maintaining some texture. Heat olive oil in a large skillet over medium heat until it shimmers, then add the aromatic mixture. Cook for 3-4 minutes, stirring frequently until the mixture becomes fragrant and just begins to turn golden. This step builds the flavor foundation for the entire dish.

Sauce Development:

Add the chopped tomatoes to the skillet along with fresh basil, salt, and pepper. Reduce heat to medium-low and allow the mixture to simmer for about 5 minutes. The tomatoes will release their juices, creating a light, fresh sauce. Stir occasionally to prevent sticking and to help the tomatoes break down slightly while still maintaining some texture.

Finishing Touches:

Gently fold in the fresh spinach leaves and cook just until they wilt, about 1 minute. Add the cooked shrimp to the sauce and stir gently until heated through, being careful not to overcook the shrimp which can make them tough. The vibrant pink of the shrimp against the red tomatoes and green spinach creates a visually appealing dish.

Final Assembly:

In a large serving bowl, combine the hot drained pasta with the shrimp sauce mixture, tossing gently to coat the pasta evenly. Add the diced fresh mozzarella while everything is still hot so it softens slightly without fully melting. The cheese will create delightful pockets of creaminess throughout the dish. Serve immediately for the best texture and flavor.

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My favorite element of this dish is the contrast between the sweet juicy tomatoes and the delicate shrimp. I remember serving this pasta for my mother's birthday dinner on the patio last summer, and even my picky nephew asked for seconds.

Customization Options

This recipe welcomes many variations based on what you have available. You can substitute chicken for shrimp if seafood isn't your preference. Cherry tomatoes work beautifully in place of regular tomatoes, just halve them before adding to the sauce. For a vegetarian version, replace the shrimp with cannellini beans or chunks of zucchini that have been quickly sautéed.

Storage and Leftovers

This pasta can be stored in an airtight container in the refrigerator for up to two days, though the fresh mozzarella texture will change somewhat. When reheating, add a splash of water or chicken broth to revive the sauce, and warm gently on the stovetop or in the microwave at 50% power. I don't recommend freezing this dish as the fresh components and pasta texture suffer significantly.

Serving Suggestions

Serve this colorful pasta with a simple side salad dressed with lemon vinaigrette to complement the fresh flavors. A crusty baguette is perfect for sopping up any remaining sauce. For a complete Italian meal, start with a small antipasto platter and finish with fresh berries and whipped cream for dessert. A chilled Pinot Grigio or Sauvignon Blanc pairs beautifully with the light, summery flavors.

Make-Ahead Tips

While this dish is best made fresh, you can prepare several components ahead of time to streamline dinner prep. Chop the tomatoes, garlic, and onion up to a day in advance and store them separately in the refrigerator. You can also cook and chill the shrimp up to a day ahead. The herb mixture can be processed a few hours before cooking and kept covered in the refrigerator. When you're ready to eat, cook the pasta and assemble the sauce for a fresher final result.

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Frequently Asked Questions

→ What kind of pasta works best?

Fettuccine is recommended, but you can use spaghetti, linguine, or any pasta you prefer for this dish.

→ Can I use frozen shrimp?

Yes, defrost and rinse the shrimp before cooking. Be sure to use peeled and deveined shrimp for convenience.

→ How do I ensure my spinach stays fresh while cooking?

Add spinach toward the end of cooking, just long enough for it to wilt. Avoid overcooking to retain its bright color.

→ Can I substitute fresh tomatoes with something else?

If fresh tomatoes aren’t available, canned diced tomatoes work well. Use quality, low-sodium options for the best flavor.

→ What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave to avoid overcooking the shrimp.

→ Can I make this dish vegetarian?

Yes, omit the shrimp and add extra spinach, cherry tomatoes, or mushrooms for a vegetarian twist.