Tomato Basil Shrimp Pasta
Published May 30, 2026
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Tomato Basil Shrimp Pasta is a light and flavorful pasta dish made with juicy shrimp, burst cherry tomatoes, fresh basil, lemon, and feta cheese tossed with linguine. An easy dinner that’s fresh, bright, and perfect for summer.
If you enjoy shrimp pasta recipes, try my Calabrian Chili Shrimp Scampi Pasta or One Pan Creamy Parmesan Orzo with Shrimp.
🐝 Quick Look: Tomato Basil Shrimp Pasta
- What it is: A light and flavorful shrimp pasta made with burst cherry tomatoes, fresh basil, lemon, and feta cheese tossed with linguine.
- Why you’ll love it: The tomatoes cook down into a simple buttery sauce while lemon, basil, and feta keep the dish bright, fresh, and perfect for summer.
- Time: 15 minutes prep, 30 minutes cook time, 45 minutes total.
- Main ingredients: Shrimp, linguine, cherry tomatoes, basil, lemon, feta cheese, shallot, garlic.
- Best for: Easy weeknight dinners, summer meals, date nights, or seafood lovers.
Why You’ll Love This Recipe
- Fresh summer flavors: A light pasta dish that feels satisfying and flavorful without being heavy. If you love fresh tomato recipes, try my Chipotle Copycat Fresh Tomato Salsa.
- Easy weeknight dinner: Easy weeknight dinner: The tomatoes cook down into a simple buttery sauce while the pasta boils, helping dinner come together in about 45 minutes. Pair it with a simple arugula salad or Air Fryer Baby Broccoli.
- Perfect for shrimp lovers: Shrimp cooks directly in the tomato sauce, soaking up the flavors of garlic, shallot, lemon, and basil. If you’re looking for another easy shrimp dinner, try my Tomato, Boursin, and Shrimp Baked Orzo.
- Simple ingredients: This recipe uses easy-to-find ingredients like shrimp, cherry tomatoes, linguine, basil, lemon, and feta cheese. No specialty ingredients required.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Cherry Tomatoes: Cherry tomatoes burst as they cook, creating the light sauce for this pasta. Grape tomatoes work well too.
- Feta Cheese: I recommend buying a block of feta and crumbling it yourself for the best flavor and texture.
- Linguine: Linguine is my favorite pasta shape for this recipe because it catches the buttery tomato sauce, but spaghetti, fettuccine, or bucatini also work well.
- Raw Argentine Red Shrimp: I used Trader Joe’s Raw Argentine Red Shrimp, which have a naturally sweet flavor and cook quickly. Large peeled and deveined shrimp can also be substituted.
Tips and Substitutions
- Use large shrimp: I used Trader Joe’s Raw Argentine Red Shrimp, but any peeled and deveined shrimp will work. Large shrimp (21/25 count) are ideal because they’re less likely to overcook.
- Reserve the pasta water: The starchy pasta water helps create a silky sauce that coats the pasta. Start with a small splash and add more as needed when tossing everything together.
- Cherry tomatoes or grape tomatoes: Both work well in this recipe. As they cook, they’ll burst and release their juices to create the sauce.
- Choose the right feta: I recommend buying a block of feta and crumbling it yourself rather than using pre-crumbled feta for the best flavor and texture.
- Lemon: Since this recipe uses both the zest and juice, you’ll want to use a fresh lemon rather than bottled lemon juice.
- Try a different pasta shape: Linguine is my favorite, but spaghetti, fettuccine, and bucatini are all great options.
How to Make Tomato Basil Shrimp Pasta
See the recipe card below for full instructions and exact amounts.
- While the pasta cooks, sauté the shallot, garlic, and red pepper flakes in butter and olive oil until softened and fragrant.
- Add the cherry tomatoes and a pinch of salt to begin building the sauce.
- Cook until the tomatoes soften, burst, and release their juices to create a light sauce.
- Add seasoned shrimp and cook until pink and opaque, stirring occasionally.
- Stir in the fresh basil and lemon juice just before combining with the pasta.
- Top with feta cheese, lemon zest, and extra basil before serving.
Tomato Basil Shrimp Pasta FAQs
Can I use grape tomatoes in Tomato Basil Shrimp Pasta?
Yes. Grape tomatoes and cherry tomatoes both work well. As they cook, they’ll soften, burst, and release their juices to create the sauce.
What type of shrimp works best for Tomato Basil Shrimp Pasta?
I used Trader Joe’s Raw Argentine Red Shrimp, but any peeled and deveined shrimp will work. Large shrimp (21/25 count) are ideal because they’re less likely to overcook and stay juicy as they cook in the tomato sauce.
Can I make Tomato Basil Shrimp Pasta ahead of time?
This pasta is best served fresh while the sauce is light and glossy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Can I omit the feta cheese in Tomato Basil Shrimp Pasta?
Yes. The feta adds a salty, creamy finish, but the pasta is still delicious without it. If you’d like a different garnish, freshly grated Parmesan cheese works well too.
More Shrimp Recipes
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Tomato Basil Shrimp Pasta
Tomato Basil Shrimp Pasta combines juicy shrimp, burst cherry tomatoes, fresh basil, lemon, and feta cheese in a simple buttery sauce. This easy pasta recipe is light, flavorful, and perfect for a summer dinner.
Equipment
Ingredients
- 1 pound Linguine
- 5 tablespoons Salted Butter, divided
- 1 tablespoon Extra Virgin Olive Oil
- 1 Shallot, finely diced
- 4 cloves Garlic, minced
- ¼ teaspoon Red Pepper Flakes, adjust to taste
- 1 pound Cherry Tomatoes
- 1 pound Shrimp, peeled and deveined
- 1 Lemon, zested and juiced
- ½ cup Fresh Basil, torn (additional for serving)
- 4 ounces Feta, crumbled
- Kosher Salt & Black Pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain. Toss the pasta with 2 tablespoons butter and a splash of reserved pasta water until the butter melts.
- Cook the aromatics: While the pasta cooks, heat the olive oil and 2 tablespoons butter in a large pan over medium heat. Add the shallot, garlic, and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until softened and fragrant.
- Burst the tomatoes: Add the cherry tomatoes and a pinch of kosher salt. Cover and cook over medium to medium-low heat for 15 minutes, stirring once or twice, until the tomatoes soften and begin to burst. Use a wooden spoon to gently press some of the tomatoes to help release their juices. Remove the lid and continue cooking for 5 minutes, or until the tomatoes have broken down and formed a light sauce.
- Cook the shrimp: Season the shrimp with kosher salt and black pepper. Add to the pan and cook for 3 to 4 minutes, stirring occasionally, until pink and opaque. Stir in the lemon juice and basil and simmer for 1 to 2 minutes. Taste and season with additional salt and pepper as needed.
- Combine: Add the pasta and remaining 1 tablespoon butter to the pan. Toss until the butter melts and the pasta is evenly coated. Add reserved pasta water as needed to create a light sauce.
- Serve: Top with lemon zest, additional basil, crumbled feta cheese, and a drizzle of olive oil before serving.
Notes
- Pasta: I used linguine, but spaghetti, fettuccine, bucatini, or angel hair pasta would also work well. Reserve at least 1 cup of pasta water before draining.
- Shrimp: I used Trader Joe’s Raw Argentine Red Shrimp, which cook quickly and have a naturally sweet flavor. If using frozen shrimp, thaw overnight in the refrigerator or place in a bowl of cold water for 15 to 20 minutes before cooking. Use any peeled and deveined shrimp you like, but large shrimp (21/25 count) work best because they’re less likely to overcook.
- Tomatoes: Cherry tomatoes and grape tomatoes both work well. As the tomatoes cook, they’ll burst and release their juices to create the sauce.
- Feta: I prefer buying a block of feta and crumbling it yourself rather than using pre-crumbled feta for the best flavor and texture.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 787kcal, Carbohydrates: 95g, Protein: 44g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 245mg, Sodium: 594mg, Potassium: 903mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1313IU, Vitamin C: 42mg, Calcium: 273mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This is a go-to summer pasta dish! The fresh basil and lemon brighten everything up. I hope you love this shrimp pasta as well!