
This garlic tomato shrimp pasta is a fast, satisfying dinner with tender shrimp, plenty of garlic, and a light tomato sauce that clings to every strand of pasta. A splash of white wine and red pepper flakes add extra depth, making it an easy weeknight meal that still feels special.
Bring 4 quarts of salted water to a boil in a large Dutch oven or stockpot. Add the spaghetti or linguine and cook until al dente according to the package directions, about 6 to 7 minutes. Drain and set aside.


Return the pot to medium heat and add 2 tbsp olive oil. Add the shrimp, 1 tsp salt, and 1/2 tsp red pepper flakes in an even layer. Cook for 1 to 2 minutes per side, just until the shrimp turn pink and are cooked through. Transfer to a bowl along with any juices.



Lower the heat to medium-low and add the remaining 1 tbsp olive oil if the pot looks dry. Add the chopped onion and garlic, then cook for 3 to 5 minutes, stirring often, until the onion softens and the garlic is fragrant.



Stir in the drained diced tomatoes, remaining 1 tsp salt, sugar, remaining 1 tsp red pepper flakes, oregano, and white wine. Bring the sauce to a gentle simmer and cook for 5 to 10 minutes, stirring occasionally, until slightly thickened.



Return the shrimp and any collected juices to the pot. Add the chopped parsley, then toss in the cooked pasta until everything is evenly coated and heated through. Serve right away.
Do not overcook the shrimp or they will turn rubbery; remove them as soon as they are opaque. Linguine works just as well as spaghetti, and chicken broth can replace the white wine if preferred. Leftovers keep well in the refrigerator for up to 2 days, though the shrimp are best when freshly cooked.




