Bruschetta Shrimp Pasta

Why You’ll Love This Recipe

This pasta dish offers the best of both worlds: the simple freshness of bruschetta and the indulgent comfort of shrimp pasta. It’s quick to prepare, beautifully colorful, and bursting with flavor from real ingredients—no heavy cream, just clean, Mediterranean-inspired goodness. Whether you’re feeding guests or just craving something elegant and easy, this dish delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta of choice (spaghetti, linguine, or angel hair)
• Shrimp, peeled and deveined
• Cherry or grape tomatoes, halved
• Fresh garlic, minced
• Extra virgin olive oil
• Fresh basil, chopped
• Balsamic vinegar (optional, for added depth)
• Salt and pepper
• Crushed red pepper flakes (optional, for heat)
• Parmesan cheese (optional, for serving)

Directions

1. Cook the pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, season shrimp with salt and pepper.
3. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2–3 minutes per side, until opaque and pink. Remove from skillet and set aside.
4. In the same skillet, add more olive oil if needed and sauté garlic for 30 seconds until fragrant.
5. Add cherry tomatoes and a pinch of salt. Cook for 5–6 minutes until they start to blister and release juices.
6. Stir in balsamic vinegar if using, then return the shrimp to the pan.
7. Add cooked pasta and toss everything together, adding reserved pasta water as needed to loosen the sauce.
8. Remove from heat, stir in fresh basil, and season to taste.
9. Serve immediately, topped with parmesan and red pepper flakes if desired.

Servings and timing

This recipe makes 2–3 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Gluten-free: Use gluten-free pasta.
• Vegan: Omit shrimp and add chickpeas or roasted zucchini.
• Cheesy: Toss with burrata or mozzarella pearls for a creamy finish.
• Citrus twist: Add a splash of lemon juice and zest for extra brightness.
• More greens: Mix in arugula or baby spinach just before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat:

• Stovetop: Reheat gently with a splash of olive oil or water to prevent drying.
• Microwave: Heat in short intervals, stirring in between.
  Best enjoyed fresh, as shrimp can become overcooked when reheated.

FAQs

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What type of pasta works best?

Long pastas like linguine, spaghetti, or angel hair work great, but short pasta can also be used.

Can I make this ahead of time?

You can prep the tomato mixture and shrimp in advance, but cook the pasta fresh for best results.

Do I have to peel the tomatoes?

No, the skins are fine. Use ripe cherry or grape tomatoes for best flavor and texture.

Is balsamic vinegar necessary?

No, but it adds a nice depth. You can substitute with lemon juice for a brighter flavor.

Can I use dried basil?

Fresh basil is highly recommended for this dish, but dried can be used in a pinch—use sparingly.

How do I keep shrimp from overcooking?

Cook them just until pink and opaque, then remove from heat promptly.

What wine pairs well with this pasta?

A crisp white like Sauvignon Blanc or Pinot Grigio pairs beautifully.

Can I add cheese?

Yes, a sprinkle of parmesan or even feta works well.

Is this dish spicy?

Not by default, but adding crushed red pepper flakes can give it a pleasant kick.

Conclusion

Bruschetta Shrimp Pasta is a light yet satisfying dish that brings bold flavors and fresh ingredients together in perfect harmony. It’s quick to make, visually impressive, and endlessly customizable—ideal for a weeknight dinner or a special occasion. If you love bruschetta and shrimp, this pasta brings both to the table in the most delicious way.

Bruschetta Shrimp Pasta

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Bruschetta Shrimp Pasta is a fresh, Mediterranean-inspired pasta dish that combines the bold flavors of bruschetta with tender shrimp and juicy tomatoes. It’s light, vibrant, and perfect for an elegant yet easy meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

• 8 oz pasta of choice (spaghetti, linguine, or angel hair)
• 1 lb shrimp, peeled and deveined
• 1 pint cherry or grape tomatoes, halved
• 3 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar (optional)
• Salt and pepper to taste
• 1/4 tsp crushed red pepper flakes (optional)
• Parmesan cheese (optional, for serving)

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Instructions

1. Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Season shrimp with salt and pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add shrimp and cook for 2–3 minutes per side until opaque and pink. Remove and set aside.
4. In the same skillet, add remaining 1 tbsp olive oil and sauté garlic for 30 seconds until fragrant.
5. Add cherry tomatoes and a pinch of salt. Cook for 5–6 minutes until blistered and juicy.
6. Stir in balsamic vinegar, if using. Return shrimp to the skillet.
7. Add cooked pasta and toss with the tomato-shrimp mixture, adding reserved pasta water as needed to create a light sauce.
8. Remove from heat, stir in chopped basil, and season to taste with additional salt, pepper, and red pepper flakes if desired.
9. Serve immediately topped with grated parmesan cheese if using.

Notes

• Use gluten-free pasta if needed.
• Don’t overcook shrimp—remove from heat as soon as they turn opaque.
• Substitute lemon juice for balsamic for a brighter flavor profile.
• Add baby spinach or arugula at the end for more greens.
• Best served fresh to maintain shrimp texture and pasta consistency.

Nutrition

• Serving Size: 1 plate
• Calories: 480
• Sugar: 5g
• Sodium: 520mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 180mg