Garlic Shrimp Tomato Sauce

This garlic shrimp in tomato sauce transforms basic ingredients into a restaurant-worthy meal in just 20 minutes. The succulent shrimp bathed in a rich, garlicky tomato sauce creates a perfect balance of flavors that's both comforting and impressive enough for guests.

I first made this recipe when unexpected guests arrived and I needed something quick but impressive. The kitchen filled with such an amazing aroma that everyone gathered around the stove waiting impatiently for dinner to be ready.

Ingredients

• 1 lb large shrimp: peeled and deveined for the perfect tender texture
• 6 cloves garlic: minced fresh garlic provides the backbone of flavor for this dish
• 1 can diced tomatoes: the acidity balances the richness of the dish look for San Marzano variety for best flavor
• 1/4 cup dry white wine: adds depth and slight acidity choose something you would drink
• Dried oregano, crushed red pepper and smoked paprika: create the perfect flavor trinity
• Fresh herbs for garnish: brightens the finished dish with color and freshness

Step-by-Step Instructions

Cook the Shrimp:

Heat olive oil in a large skillet over medium high heat until it shimmers but doesn't smoke. Add shrimp in a single layer without overcrowding the pan this ensures proper browning. Cook for exactly 2 to 3 minutes per side until they turn that beautiful pink color and look opaque. Remove immediately to prevent overcooking as they'll return to the sauce later.

Make the Tomato Sauce:

Using the same skillet with all those wonderful shrimp flavors add another tablespoon of olive oil. Add the minced garlic and sauté for exactly one minute watching carefully as garlic burns easily. You want it fragrant and just starting to turn golden not brown.

Add Tomatoes and Seasonings:

Pour in the diced tomatoes with their juice which creates the base of your sauce. If using wine add it now allowing it to bubble and reduce slightly. Sprinkle in the oregano red pepper flakes and smoked paprika distributing them evenly throughout the sauce. Season with salt and pepper starting with less than you think you need. Let the sauce simmer uncovered for a full 5 to 7 minutes stirring occasionally to prevent sticking.

Add the Shrimp:

Gently return the cooked shrimp to the skillet folding them into the sauce with a wooden spoon to preserve their texture. Allow them to heat through for 2 to 3 minutes which also gives them time to absorb the flavors of the sauce without becoming rubbery.

Garnish and Serve:

Sprinkle the fresh parsley and basil over the entire dish right before serving. The heat will release their aromatic oils creating an incredible sensory experience. If using Parmesan add it now so it slightly melts into the hot dish.

Save This

The first time I made this dish I accidentally tripled the garlic and discovered it was actually better that way. My family now insists on the extra garlic version and I keep a jar of prepeeled cloves in the refrigerator just for this recipe. Something magical happens when garlic slowly cooks in olive oil before meeting the tomatoes.

Ingredient Substitutions

The beauty of this recipe lies in its flexibility. No fresh garlic? Use 1 tablespoon of garlic powder though the flavor profile will be slightly different. For the wine substitute try chicken broth with a splash of lemon juice to maintain that acidity. Frozen shrimp work perfectly here just make sure to thaw and pat them completely dry before cooking to get a proper sear.

Serving Suggestions

While pasta is the traditional pairing try serving this over creamy polenta for an elevated experience. The sauce seeps into the polenta creating a luxurious texture contrast with the shrimp. For a lighter option spoon it over zucchini noodles or cauliflower rice. Always serve with extra sauce and plenty of crusty bread for soaking up every last bit of flavor.

Make It Your Own

The basic recipe is fantastic but consider adding a handful of baby spinach in the last minute of cooking for color and nutrition. A sprinkle of crumbled feta instead of Parmesan gives it a Greek twist that works beautifully with the tomato and garlic. For a Spanish variation add a pinch of saffron to the sauce when you add the tomatoes.

Common Queries

→ What type of shrimp should I use?

Large, peeled, and deveined shrimp work best for even cooking and optimal texture in this dish.

→ Is fresh or canned tomato better?

Both work well; canned tomatoes offer convenience, while fresh tomatoes provide a lighter flavor.

→ How do I prevent garlic from burning?

Sauté garlic over moderate heat and stir constantly until fragrant, just before adding tomatoes.

→ What can I serve alongside this dish?

Pair with pasta, rice, or warm crusty bread to soak up the flavorful sauce.

→ Can I make this dish ahead of time?

For best texture, cook the sauce ahead and add shrimp just before serving to keep them tender.

→ Is the white wine necessary?

White wine adds depth, but you can omit or substitute with a splash of broth or water if desired.