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This Tomato Basil Shrimp recipe combines sweet shrimp, ripe tomatoes, and fresh basil for a vibrant, restaurant-quality meal. It comes together in under 30 minutes, making it perfect for busy weeknights. The aroma of garlic sizzling in olive oil and the final hit of fresh basil is pure happiness.

Why You’ll Love This Tomato Basil Shrimp

Fast & Weeknight-Friendly: Ready in about 20 minutes of active cooking.
Bright, Restaurant-Quality Flavor: Sweet shrimp, acidic tomatoes, and aromatic basil create a balanced dish.
Incredibly Versatile: Serve over pasta, with rice, or alongside crusty bread.
Light Yet Satisfying: A protein-packed meal that feels vibrant, not heavy.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 tbsp extra virgin olive oil, divided
4 cloves garlic, minced
400 g cherry or grape tomatoes, halved
60 ml dry white wine (like Sauvignon Blanc)
1 large handful fresh basil leaves, plus more for garnish
1 tsp Italian seasoning
½ tsp red pepper flakes (optional, for heat)
Salt and freshly ground black pepper to taste
Juice of ½ lemon

Tools: Large skillet (preferably stainless steel or cast iron), wooden spoon, measuring spoons, chef’s knife

Notes: Use raw shrimp (not pre-cooked) for tender results. White wine deglazes the pan and adds depth; substitute with chicken broth if preferred.

Nutrition (per serving)

Calories:	280 kcal
Protein:	24 g
Fat:	14 g
Carbs:	8 g
Fiber:	2 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a nice sear on your shrimp instead of steaming them. Use paper towels and really press to remove any excess moisture—you’ll be rewarded with beautifully caramelized edges.
Don’t skimp on the garlic. I know four cloves might sound like a lot, but garlic is a star here. Mince it finely so it disperses evenly throughout the sauce without any harsh, large chunks. The trick is to let it sizzle just until fragrant—about 30 seconds—so it doesn’t burn.
Use the best tomatoes you can find. In the summer, I use ripe cherry tomatoes from the farmer’s market. In the winter, grape tomatoes are often sweeter and more reliable. The goal is sweet, juicy tomatoes that will break down into a lovely, semi-chunky sauce.
Fresh basil is non-negotiable. Dried basil just won’t give you that vibrant, aromatic punch. Tear the leaves at the end rather than chopping them—this helps release their oils and keeps them from turning black. Save a few whole leaves for a pretty garnish, too.

How to Make Tomato Basil Shrimp

Step 1: Start by prepping your shrimp. If they aren’t already peeled and deveined, do that now. Pat them very dry with paper towels—this is crucial for a good sear. Season them generously with salt and black pepper on both sides. You’ll notice that salting them at this stage helps season them throughout as they cook.

Step 2: Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil. Once the oil is shimmering (you can test it by adding one shrimp—it should sizzle immediately), add the shrimp in a single layer. Don’t overcrowd the pan; cook in batches if needed. Sear for about 1-2 minutes per side, until they’re pink and lightly golden. They cook fast, so don’t walk away! Remove the shrimp to a plate and set aside. They’ll finish cooking later in the sauce.

Step 3: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, just until the garlic is fragrant. You have to watch it closely—burnt garlic tastes bitter. The aroma at this point is absolutely incredible.

Step 4: Add the halved cherry tomatoes to the skillet along with the Italian seasoning and a pinch of salt. The salt will help the tomatoes release their juices. Cook, stirring occasionally, for about 5-7 minutes. You’ll notice the tomatoes starting to soften, wrinkle, and break down into a saucy consistency. Use your wooden spoon to gently press on some of them to help this process along.

Step 5: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Those bits are packed with flavor! Let the wine simmer and reduce for about 2 minutes. The sharp alcohol smell will cook off, and you’ll be left with a more mellow, complex base for your sauce.

Step 6: Return the cooked shrimp (and any accumulated juices) to the skillet. Toss everything together gently and let it simmer for another 1-2 minutes, just to heat the shrimp through and let them soak up some of that lovely tomato sauce. Be careful not to overcook them at this stage, or they can become tough.

Step 7: Turn off the heat. Stir in the fresh basil leaves (torn by hand) and the lemon juice. The residual heat will wilt the basil perfectly and brighten the entire dish with the lemon’s acidity. Give it a final taste and adjust seasoning with more salt or pepper if needed.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp can become rubbery upon thawing.
Reviving: Reheat gently in a skillet over low heat; add a splash of water or broth if sauce thickens.

Serving Suggestions

Complementary Dishes

Creamy Polenta — The soft, buttery polenta is a dream with the juicy tomato sauce and shrimp. It soaks up the flavors beautifully and adds a comforting, creamy element that balances the dish.
Garlic Bread — You absolutely need something to mop up every last bit of that sauce. Crispy, buttery garlic bread is the perfect tool for the job, and it adds a wonderful textural contrast to the tender shrimp.
Simple Arugula Salad — A salad with a light lemon vinaigrette provides a peppery, fresh counterpoint to the rich and savory shrimp. It cleanses the palate and makes the meal feel complete.

Drinks

A Crisp Sauvignon Blanc — The citrus and herbal notes in this wine mirror the lemon and basil in the dish. Its acidity cuts through the richness and enhances all the bright flavors on the plate.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing. It’s like a palate cleanser between bites, keeping everything tasting light and vibrant.

Something Sweet

Lemon Sorbet — The sharp, clean flavor of lemon sorbet is the perfect way to end this meal. It’s light, refreshing, and continues the citrus theme from the main course without feeling too heavy.
Almond Biscotti — A crunchy, not-too-sweet biscotti is lovely for dipping into a cup of espresso. Its nutty flavor is a nice, simple finish after the bold tastes of the shrimp.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp go from perfectly tender to rubbery in a matter of minutes. They cook very quickly, so once they turn pink and opaque, they’re done. I’ve messed this up before by getting distracted—set a timer if you need to!
Crowding the pan when searing. If you put too many shrimp in the pan at once, they’ll steam instead of sear. You want a single layer with a little space between each one to get those beautiful, caramelized edges that add so much flavor.
Using dried basil instead of fresh. I know it’s tempting to use what’s in your spice rack, but dried basil lacks the vibrant, aromatic quality that makes this dish so special. Fresh basil added at the end is non-negotiable for that classic, fresh flavor.
Skipping the deglazing step. Those browned bits at the bottom of the pan after searing the shrimp are pure flavor gold. When you add the wine and scrape them up, you’re incorporating all that deliciousness back into your sauce. Don’t let it go to waste!

Expert Tips

Tip: For an even more luxurious sauce, stir in a tablespoon of cold butter off the heat at the very end. It will emulsify into the sauce, making it silkier and adding a rich, rounded flavor that complements the tomatoes beautifully.
Tip: If your tomatoes aren’t breaking down as much as you’d like, add a splash of water or chicken broth to the pan and cover it for a few minutes. The steam will help soften them up and create more liquid for your sauce.
Tip: To make this ahead, you can prep the tomato sauce base (through the deglazing step) and keep it in the fridge for a day. When ready to serve, reheat the sauce and then add the raw shrimp to cook through. This cuts your active cooking time down to just minutes.
Tip: For a deeper, smokier flavor, try adding a pinch of smoked paprika along with the Italian seasoning. It adds a wonderful complexity that plays really well with the sweet shrimp and tomatoes.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often fresher than “fresh” shrimp at the counter, which may have been previously frozen. The key is to thaw them properly. Place them in a bowl in the refrigerator overnight, or for a quicker method, seal them in a plastic bag and submerge in cold water for 30-60 minutes. Just be sure to pat them very dry before cooking.

What can I use instead of white wine?
No problem! You can substitute with an equal amount of chicken or vegetable broth. For a bit of acidity, add a tablespoon of fresh lemon juice or even a splash of white wine vinegar to the broth. The goal is to have a liquid to deglaze the pan and add a layer of flavor to the sauce.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat. Avoid the microwave if you can, as it can easily overcook the shrimp and make them rubbery. If the sauce seems thick, add a tiny splash of water or broth to loosen it up.

Can I make this with other proteins?
Definitely! This tomato basil sauce is very versatile. It’s fantastic with scallops, chunks of firm white fish like cod, or even thinly sliced chicken breast. Just adjust the cooking time based on your protein—sear the chicken until cooked through, or add delicate fish fillets at the end to gently poach in the sauce.

My sauce is too watery. How can I thicken it?
If your tomatoes released more liquid than expected, simply let the sauce simmer uncovered for a few extra minutes to reduce and concentrate. You can also mash a few more of the tomatoes with the back of your spoon to help thicken it naturally. If you’re in a real rush, a teaspoon of tomato paste stirred in at the garlic stage will also help create a thicker base.

Tomato Basil Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, italian

Servings 4

Total Time 25 minutes

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Make delicious Tomato Basil Shrimp in under 30 minutes! This easy, flavorful recipe is perfect for a quick weeknight dinner. Get the simple steps and serve it tonight!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
3 tbsp extra virgin olive oil (divided)
4 cloves garlic (minced)
400 g cherry or grape tomatoes (halved)
60 ml dry white wine (like Sauvignon Blanc)
1 large handful fresh basil leaves (plus more for garnish)
1 tsp Italian seasoning
½ tsp red pepper flakes (optional, for heat)
Salt and freshly ground black pepper (to taste)
Juice of ½ lemon

Instructions

01
Start by prepping your shrimp. If they aren’t already peeled and deveined, do that now. Pat them very dry with paper towels—this is crucial for a good sear. Season them generously with salt and black pepper on both sides. You’ll notice that salting them at this stage helps season them throughout as they cook.
02
Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil. Once the oil is shimmering (you can test it by adding one shrimp—it should sizzle immediately), add the shrimp in a single layer. Don’t overcrowd the pan; cook in batches if needed. Sear for about 1-2 minutes per side, until they’re pink and lightly golden. They cook fast, so don’t walk away! Remove the shrimp to a plate and set aside. They’ll finish cooking later in the sauce.
03
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, just until the garlic is fragrant. You have to watch it closely—burnt garlic tastes bitter. The aroma at this point is absolutely incredible.
04
Add the halved cherry tomatoes to the skillet along with the Italian seasoning and a pinch of salt. The salt will help the tomatoes release their juices. Cook, stirring occasionally, for about 5-7 minutes. You’ll notice the tomatoes starting to soften, wrinkle, and break down into a saucy consistency. Use your wooden spoon to gently press on some of them to help this process along.
05
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Those bits are packed with flavor! Let the wine simmer and reduce for about 2 minutes. The sharp alcohol smell will cook off, and you’ll be left with a more mellow, complex base for your sauce.
06
Return the cooked shrimp (and any accumulated juices) to the skillet. Toss everything together gently and let it simmer for another 1-2 minutes, just to heat the shrimp through and let them soak up some of that lovely tomato sauce. Be careful not to overcook them at this stage, or they can become tough.
07
Turn off the heat. Stir in the fresh basil leaves (torn by hand) and the lemon juice. The residual heat will wilt the basil perfectly and brighten the entire dish with the lemon’s acidity. Give it a final taste and adjust seasoning with more salt or pepper if needed.