22 Delicious Shrimp and Tomato Recipes for Every Occasion

Kick off your culinary adventure with our roundup of 22 Delicious Shrimp and Tomato Recipes that promise to spice up your mealtime! Whether you’re craving a quick weeknight dinner, a seasonal summer feast, or cozy comfort food, we’ve got a dish for every occasion. Dive into these mouthwatering combinations and discover your next favorite recipe today!

Garlic Butter Shrimp with Tomato Basil Pasta

Let’s dive into a dish that’s as comforting as it is flavorful, perfect for those nights when you crave something special without spending hours in the kitchen. Garlic butter shrimp with tomato basil pasta combines juicy shrimp, aromatic garlic, and fresh basil for a meal that feels gourmet but is surprisingly simple to make.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz spaghetti, preferably whole wheat for a nutty flavor
• 3 tbsp unsalted butter, rich and creamy
• 4 cloves garlic, minced for a pungent kick
• 1 cup cherry tomatoes, halved for a burst of sweetness
• 1/4 cup fresh basil leaves, torn for a fragrant finish
• 1/4 tsp red pepper flakes, for a subtle heat
• Salt, to season perfectly
• 2 tbsp extra virgin olive oil, for a smooth base
• 1/2 cup pasta water, reserved for silky sauce

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown to avoid bitterness.
4. Add cherry tomatoes to the skillet and cook until they start to soften, about 2 minutes. Tip: A little char on the tomatoes adds a smoky depth.
5. Return the shrimp to the skillet, add the cooked spaghetti, and toss everything together. Gradually add reserved pasta water until the sauce coats the pasta nicely. Tip: The starch in the pasta water helps thicken the sauce.
6. Remove from heat, stir in torn basil leaves, and serve immediately.

Hearty and vibrant, this dish offers a delightful contrast between the tender shrimp and the al dente pasta, with the garlic butter sauce tying everything together. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up the delicious sauce.

Spicy Tomato and Shrimp Soup

Craving something that warms you up and kicks things up a notch? This Spicy Tomato and Shrimp Soup is your go-to for a cozy yet bold meal. It’s packed with flavors that’ll make your taste buds dance, and it’s surprisingly simple to whip up.

Ingredients

• 1 tablespoon of rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (28 oz) of crushed tomatoes, with their juices
• 4 cups of low-sodium chicken broth, simmering hot
• 1 pound of large shrimp, peeled and deveined
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of crushed red pepper flakes
• Salt, to your liking
• Freshly chopped parsley, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the finely chopped onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Pour in the crushed tomatoes and their juices, then add the hot chicken broth, stirring to combine.
5. Bring the mixture to a gentle boil, then reduce the heat to simmer for 15 minutes to meld the flavors.
6. Add the shrimp, smoked paprika, and red pepper flakes, cooking until the shrimp are pink and opaque, about 3-4 minutes.
7. Season with salt as needed, then remove from heat.
8. Ladle the soup into bowls and garnish with freshly chopped parsley.

Every spoonful of this soup offers a velvety texture with a spicy kick that’s balanced by the sweetness of the tomatoes. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of steamed rice for a heartier meal.

Shrimp and Tomato Stir Fry with Garlic

Sometimes, you just need a quick, flavorful dish that feels like a hug in a bowl. This shrimp and tomato stir fry with garlic is exactly that—simple, satisfying, and packed with bright flavors.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 cups ripe, juicy cherry tomatoes, halved
• 3 cloves fragrant garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh, zesty lemon juice
• 1/4 cup chopped, vibrant parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic to the skillet, sautéing for 30 seconds until golden and aromatic—be careful not to burn it.
3. Toss in the shrimp, seasoning with salt and pepper, and cook for 2 minutes per side until they turn pink and opaque.
4. Throw in the cherry tomatoes, stirring gently to combine, and cook for another 3 minutes until they start to soften and release their juices.
5. Drizzle the lemon juice over the mixture, giving everything a final stir to coat evenly.
6. Remove from heat and sprinkle with chopped parsley for a fresh, colorful finish.

Just like that, you’ve got a dish that’s bursting with juicy tomatoes, tender shrimp, and a garlicky punch. Serve it over a bed of fluffy rice or with crusty bread to soak up all the delicious sauce.

Creamy Tomato and Shrimp Risotto

Kick off your evening with a dish that’s as comforting as it is elegant. You’ll love how the creamy tomato base pairs perfectly with succulent shrimp, making every bite a little celebration.

Ingredients

• 1 cup Arborio rice
• 2 tbsp rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups chicken stock, kept warm
• 1 cup grated Parmesan cheese
• 1 lb medium shrimp, peeled and deveined
• 1 can (14.5 oz) diced tomatoes, drained
• 1/4 cup fresh basil, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in the Arborio rice, coating it well with the oil, and toast for 2 minutes until slightly golden.
3. Pour in the white wine, stirring constantly until fully absorbed.
4. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Tip: Keep the stock warm to maintain even cooking temperature.
5. After about 18 minutes, when the rice is al dente, stir in the diced tomatoes and shrimp. Cook for another 4 minutes until the shrimp are pink and opaque. Tip: Don’t overcook the shrimp to keep them tender.
6. Remove from heat and fold in the Parmesan and basil. Season with salt and pepper. Tip: Let the risotto sit for 2 minutes before serving to thicken slightly.

Rich and velvety, this risotto boasts a perfect balance of tangy tomatoes and sweet shrimp. Serve it with a crisp white wine and a sprinkle of extra basil for a touch of freshness.

Grilled Shrimp with Tomato Avocado Salsa

Unbelievably easy and bursting with flavor, this grilled shrimp with tomato avocado salsa is your next go-to summer dish. You’ll love how the smoky shrimp pairs perfectly with the fresh, zesty salsa.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 tbsp vibrant extra virgin olive oil
• 1 tsp aromatic smoked paprika
• 1/2 tsp coarse sea salt
• 1/4 tsp fiery cayenne pepper
• 2 ripe, creamy avocados, diced
• 1 cup juicy cherry tomatoes, halved
• 1/4 cup finely chopped crisp red onion
• 2 tbsp fresh, tangy lime juice
• 1/4 cup chopped fragrant cilantro
• 1/2 tsp fine sea salt

Instructions

1. Preheat your grill to a medium-high heat of 375°F.
2. In a large bowl, toss the shrimp with olive oil, smoked paprika, sea salt, and cayenne pepper until evenly coated.
3. Thread the shrimp onto skewers, leaving a little space between each for even cooking.
4. Grill the shrimp for 2-3 minutes per side, until they turn pink and slightly charred.
5. While the shrimp grill, combine avocados, cherry tomatoes, red onion, lime juice, cilantro, and sea salt in a bowl for the salsa.
6. Gently mix the salsa ingredients to avoid mashing the avocados.
7. Remove the shrimp from the grill and let them rest for a minute.
8. Serve the grilled shrimp hot with the tomato avocado salsa on the side or spooned over the top.

Combining the smoky, spicy shrimp with the cool, creamy salsa creates a delightful contrast. Try serving it over a bed of quinoa or with warm tortillas for a complete meal.

Shrimp and Tomato Curry with Coconut Milk

Feeling like you need a cozy yet vibrant dish to spice up your weeknight dinners? This shrimp and tomato curry with coconut milk is your go-to, blending creamy, tangy, and spicy flavors in one pot.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 2 tbsp fragrant coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced to a paste
• 1 tbsp freshly grated ginger
• 1 can (14 oz) rich, creamy coconut milk
• 2 cups ripe, juicy tomatoes, diced
• 1 tbsp vibrant curry powder
• 1/2 tsp ground turmeric, for that golden hue
• 1/2 tsp crushed red pepper flakes, for a kick
• Salt, to perfectly season
• Fresh cilantro leaves, for a bright garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat until shimmering.
2. Add the onion, cooking until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
4. Add the curry powder, turmeric, and red pepper flakes, toasting for 30 seconds to unlock their flavors.
5. Pour in the coconut milk and tomatoes, bringing the mixture to a gentle simmer.
6. Let it simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Season the shrimp with salt and add them to the skillet, cooking until they turn pink and opaque, about 3-4 minutes.
8. Garnish with fresh cilantro leaves before serving.

Delightfully creamy with a hint of spice, this curry pairs wonderfully with fluffy basmati rice or warm naan bread. The shrimp remain tender, soaking up all the aromatic sauce for a truly satisfying bite.

Tomato Basil Shrimp Skewers

Zesty and bursting with flavor, these Tomato Basil Shrimp Skewers are your ticket to a quick, delicious meal that feels like a summer evening on a plate. You’ll love how the fresh ingredients come together for a dish that’s as easy to make as it is to devour.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 cups ripe cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped fresh basil
• 2 cloves garlic, minced
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, sea salt, and black pepper to create a vibrant marinade.
3. Add the shrimp to the bowl, tossing gently to coat each piece evenly. Let marinate for 15 minutes at room temperature for maximum flavor.
4. Thread the marinated shrimp and cherry tomato halves onto the soaked skewers, alternating between them for a colorful presentation.
5. Grill the skewers for 2-3 minutes per side, or until the shrimp turn pink and opaque, and the tomatoes soften slightly.
6. Remove from the grill and immediately sprinkle with the freshly chopped basil for a fragrant finish.

Yieldingly tender shrimp paired with the juicy pop of tomatoes and the aromatic punch of basil make these skewers a standout. Try serving them over a bed of fluffy quinoa or alongside a crisp green salad for a complete meal that sings with freshness.

Shrimp and Tomato Bruschetta

You’re going to love this twist on classic bruschetta that brings a seafood flair to your appetizer game. Perfect for those summer evenings when you crave something light yet satisfying.

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 2 cups ripe cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 1/2 tsp finely ground black pepper
• 1 baguette, sliced into 1/2 inch pieces
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F and arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil and toast for 5-7 minutes until golden and crisp.
2. While the bread toasts, heat 2 tbsp of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes per side until they turn pink and opaque.
4. Remove the shrimp from the skillet and chop them into bite-sized pieces. Tip: Let the shrimp cool slightly before chopping to keep them juicy.
5. In a mixing bowl, combine the chopped shrimp, cherry tomatoes, remaining olive oil, basil, black pepper, and sea salt. Gently toss to mix.
6. Spoon the shrimp and tomato mixture onto the toasted baguette slices. Tip: For an extra flavor boost, drizzle a bit more olive oil on top before serving.
7. Serve immediately. Tip: If you’re prepping ahead, keep the toasted bread and shrimp mixture separate until just before serving to maintain the perfect crunch.

Zesty and vibrant, this shrimp and tomato bruschetta offers a delightful contrast of textures—from the crisp bread to the juicy tomatoes and tender shrimp. Try serving it with a chilled glass of white wine for an effortless yet impressive appetizer.

One-Pot Shrimp and Tomato Orzo

Ready to whip up something delicious with minimal cleanup? This one-pot wonder combines juicy shrimp and tangy tomatoes with orzo for a meal that’s as easy to make as it is to love.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 cups orzo pasta
• 3 cups ripe, juicy cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 4 cups chicken broth, low sodium
• 1/2 cup fresh basil leaves, torn
• 1 tsp crushed red pepper flakes
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
3. Toss in the cherry tomatoes, cooking for 3 minutes until they start to soften.
4. Stir in the orzo, ensuring it’s well coated with the oil and tomato mixture.
5. Pour in the chicken broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes, stirring occasionally.
6. Season the shrimp with salt and pepper, then nestle them into the orzo. Cover and cook for 5 minutes until the shrimp are pink and opaque.
7. Remove from heat, stir in the fresh basil, and let sit covered for 2 minutes to allow flavors to meld.

The orzo turns creamy, soaking up all the tomato and shrimp flavors, while the shrimp stay perfectly tender. Serve it straight from the pot for a rustic touch, or garnish with extra basil for a pop of color.

Shrimp Stuffed Tomatoes with Herbs

Vibrant and bursting with flavor, these shrimp stuffed tomatoes are your next go-to summer dish. You’ll love how the juicy tomatoes pair perfectly with the savory, herb-infused shrimp filling.

Ingredients

• 4 large, ripe beefsteak tomatoes
• 1 lb fresh, medium shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1/4 cup finely chopped fresh parsley
• 2 tbsp freshly chopped basil
• 1 clove garlic, minced
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and finely ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch shell. Save the pulp for another use.
3. In a skillet over medium heat, warm the olive oil. Add the shrimp, garlic, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes.
4. Remove the shrimp from heat, let them cool slightly, then chop into small pieces.
5. In a bowl, mix the chopped shrimp, parsley, basil, breadcrumbs, and Parmesan cheese.
6. Stuff each tomato shell with the shrimp mixture, packing it lightly.
7. Place the stuffed tomatoes in a baking dish and bake for 15-20 minutes, until the tops are golden and the tomatoes are tender.
8. Let them cool for 5 minutes before serving.

Serve these shrimp stuffed tomatoes warm for a delightful contrast between the cool, juicy tomato and the warm, savory filling. They’re perfect as a standalone dish or paired with a crisp green salad for a light meal.

Tomato and Shrimp Paella

Bursting with vibrant colors and flavors, this Tomato and Shrimp Paella is your ticket to a quick yet impressive meal. You’ll love how the juicy tomatoes and succulent shrimp come together in this one-pan wonder.

Ingredients

• 2 cups of short-grain rice, like Bomba or Arborio, for that perfect paella texture
• 1 lb of large shrimp, peeled and deveined, for a sweet, ocean-fresh bite
• 4 cups of chicken broth, rich and flavorful, to cook the rice to perfection
• 1 cup of ripe cherry tomatoes, halved, adding a burst of sweetness
• 3 tbsp of rich extra virgin olive oil, for sautéing and depth of flavor
• 1 tsp of smoked paprika, for a hint of warmth and smokiness
• 1 pinch of saffron threads, for that iconic paella color and aroma
• 1 medium onion, finely diced, to build the flavor base
• 3 cloves of garlic, minced, for a pungent kick
• Salt, to season every layer of the dish

Instructions

1. Heat the olive oil in a large paella pan or wide skillet over medium heat until shimmering.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant.
4. Tip in the rice, stirring to coat in the oil and spices, toasting lightly for 2 minutes.
5. Pour in the chicken broth and add the saffron, bringing to a gentle boil.
6. Reduce heat to low, simmering uncovered for 15 minutes without stirring, to develop the socarrat (crispy bottom).
7. Arrange the shrimp and cherry tomatoes on top of the rice, pressing lightly into the surface.
8. Cover the pan with a lid or foil, cooking for another 5 minutes until the shrimp are pink and opaque.
9. Remove from heat and let rest, covered, for 5 minutes to allow flavors to meld.

Mouthwatering and aromatic, this paella boasts a delightful contrast between the tender shrimp, juicy tomatoes, and the slightly crispy rice bottom. Serve it straight from the pan for a rustic, shareable feast that’s as beautiful as it is delicious.

Shrimp and Tomato Salad with Lemon Vinaigrette

Mmm, there’s nothing like a fresh, vibrant salad to brighten up your day, especially when it’s packed with juicy shrimp and ripe tomatoes, all tossed in a zesty lemon vinaigrette. It’s the kind of dish that feels both indulgent and light, perfect for those days when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, honey, black pepper, and sea salt until well combined. This is your lemon vinaigrette.
2. Add the shrimp to the vinaigrette, tossing to coat. Let marinate for 10 minutes at room temperature for maximum flavor.
3. Heat a large skillet over medium-high heat. Add the shrimp in a single layer, reserving the marinade. Cook for 2-3 minutes per side, until the shrimp are pink and opaque.
4. Transfer the cooked shrimp to a plate. In the same skillet, add the cherry tomatoes and cook for 2 minutes, just until they start to soften.
5. Return the shrimp to the skillet with the tomatoes. Pour the reserved marinade over the top and toss everything together for 1 minute to warm through.
6. Remove from heat and sprinkle with fresh basil before serving.

Light and refreshing, this salad is a burst of summer in every bite. The shrimp are succulent, the tomatoes sweet and slightly tangy, and the lemon vinaigrette ties it all together with a bright, herby finish. Serve it over a bed of greens or with crusty bread to soak up all the delicious juices.

Baked Shrimp with Tomato and Feta

Feeling like you need a dish that’s both easy to whip up and packed with flavor? This baked shrimp with tomato and feta is your go-to. It’s a vibrant, comforting meal that brings a taste of the Mediterranean right to your table.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh basil, chopped
• 1 lemon, zest and juice

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the shrimp and cherry tomatoes with olive oil, minced garlic, black pepper, and sea salt until evenly coated.
3. Transfer the mixture to a baking dish, spreading it out in a single layer for even cooking.
4. Sprinkle the crumbled feta cheese over the top.
5. Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque.
6. Remove from the oven and immediately sprinkle with fresh basil and lemon zest. Squeeze the lemon juice over the top for a bright finish.

Perfectly tender shrimp mingle with juicy tomatoes and creamy feta, creating a dish that’s as pleasing to the eye as it is to the palate. Serve it over a bed of fluffy couscous or with crusty bread to soak up all the delicious juices.

Shrimp and Tomato Gazpacho

Warm summer days call for something refreshing yet satisfying, and that’s where this Shrimp and Tomato Gazpacho comes in. You’ll love how easy it is to whip up, perfect for those lazy afternoons when you crave something light but flavorful.

Ingredients

• 1 lb fresh, juicy shrimp, peeled and deveined
• 4 cups ripe, vine-ripened tomatoes, roughly chopped
• 1 cup crisp cucumber, diced
• 1/2 cup vibrant red bell pepper, chopped
• 1/4 cup rich extra virgin olive oil
• 2 tbsp bright, tangy red wine vinegar
• 1 clove aromatic garlic, minced
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp smoky paprika
• 1 cup cold water
• 1/4 cup fresh, fragrant basil leaves, for garnish

Instructions

1. In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, and minced garlic.
2. Add the olive oil, red wine vinegar, sea salt, black pepper, and paprika to the bowl. Mix well to coat all the ingredients evenly.
3. Transfer half of the mixture to a blender. Blend until smooth, then pour into a clean bowl. Repeat with the remaining mixture.
4. Stir in the cold water to reach your desired consistency. Tip: For a chunkier gazpacho, blend less and add less water.
5. Cover and refrigerate the gazpacho for at least 2 hours, allowing the flavors to meld together beautifully.
6. While the gazpacho chills, heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Tip: Don’t overcrowd the skillet to ensure each shrimp cooks evenly.
7. Let the shrimp cool slightly, then add them to the chilled gazpacho just before serving. Tip: For an extra touch of freshness, garnish with whole basil leaves.

This Shrimp and Tomato Gazpacho is a delightful blend of textures, from the smooth, chilled soup to the tender, succulent shrimp. Serve it in chilled bowls for an extra refreshing experience, or pair it with crusty bread for a more substantial meal.

Tomato Shrimp Pasta with Spinach

Perfect for those nights when you’re craving something hearty yet healthy, this tomato shrimp pasta with spinach is a breeze to whip up. You’ll love how the flavors come together in under 30 minutes.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 can (14.5 oz) diced tomatoes, with juice
• 2 cups fresh baby spinach
• 1/4 cup freshly grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Stir in the diced tomatoes with their juice. Simmer for 5 minutes to let the flavors meld.
5. Add the cooked linguine, shrimp, and spinach to the skillet. Toss everything together until the spinach wilts, about 2 minutes. Tip: If the pasta seems dry, add a splash of the reserved pasta water.
6. Sprinkle with freshly grated Parmesan cheese and toss once more. Serve immediately.

Great for a quick dinner, this dish boasts a lovely balance of spicy, savory, and slightly sweet flavors. The spinach adds a fresh touch, making it as nutritious as it is delicious.

Shrimp and Tomato Quesadillas

Sometimes, you just need a quick, delicious meal that feels a bit special. These shrimp and tomato quesadillas are exactly that—easy to make but packed with flavor.

Ingredients

• 1 cup of juicy, ripe cherry tomatoes, halved
• 1/2 pound of fresh, medium shrimp, peeled and deveined
• 2 tablespoons of rich extra virgin olive oil
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 1 cup of shredded, creamy Monterey Jack cheese
• 4 large, soft flour tortillas
• 1/4 cup of fresh, chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2 minutes per side, until pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining olive oil and the cherry tomatoes. Cook for 3 minutes, until they start to soften.
4. Place a tortilla in the skillet. Sprinkle half with cheese, then top with shrimp, tomatoes, and cilantro.
5. Fold the tortilla over the filling. Cook for 2 minutes per side, until golden and crispy.
6. Repeat with the remaining tortillas and filling.
7. Serve hot with lime wedges on the side for squeezing.

The quesadillas are wonderfully crispy on the outside with a gooey, flavorful center. Try serving them with a side of avocado salsa for an extra kick.

Slow Cooker Shrimp and Tomato Stew

Kick back and let your slow cooker do the heavy lifting with this comforting shrimp and tomato stew. It’s the perfect set-it-and-forget-it meal for those busy days when you crave something hearty without the fuss.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 cups ripe, juicy tomatoes, diced
• 1/2 cup rich extra virgin olive oil
• 1/4 cup fresh, aromatic basil, chopped
• 3 cloves garlic, minced to release its pungent aroma
• 1 tsp finely ground black pepper for a subtle kick
• 1 tsp sea salt to enhance all the flavors
• 1/2 cup dry white wine for depth

Instructions

1. Heat the olive oil in a pan over medium heat until it shimmers, about 2 minutes.
2. Add the minced garlic and sauté until golden and fragrant, roughly 1 minute, stirring constantly to prevent burning.
3. Pour in the white wine and let it simmer for 3 minutes to reduce slightly, scraping up any browned bits for extra flavor.
4. Transfer the garlic-wine mixture to your slow cooker, then add the diced tomatoes, basil, black pepper, and sea salt.
5. Cover and cook on low for 4 hours, allowing the flavors to meld beautifully.
6. Gently stir in the shrimp, ensuring they’re submerged in the tomato mixture, and cook for an additional 30 minutes on low until the shrimp are pink and opaque.
7. Tip: For the best texture, avoid overcooking the shrimp; they should be just done.
8. Tip: If you prefer a thicker stew, remove the lid for the last 15 minutes of cooking.
9. Tip: Taste and adjust seasoning before serving, but remember the flavors will intensify as it sits.

Warm, inviting, and bursting with the freshness of the sea and garden, this stew pairs wonderfully with crusty bread or over a bed of fluffy rice. The shrimp remain tender, while the tomatoes break down into a luscious, slightly chunky sauce that’s simply irresistible.

Shrimp and Tomato Pizza with Fresh Basil

Think about the last time you had a pizza that truly wowed you. This Shrimp and Tomato Pizza with Fresh Basil is about to become your new favorite, with its juicy shrimp and vibrant tomatoes.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, for convenience)
• 1/2 cup rich tomato sauce (homemade or your favorite brand)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/2 lb fresh shrimp, peeled and deveined (for a succulent bite)
• 1 medium tomato, thinly sliced (for a fresh, juicy layer)
• 1/4 cup fresh basil leaves, torn (for a fragrant finish)
• 2 tbsp extra virgin olive oil (for a drizzle of richness)
• 1/2 tsp crushed red pepper flakes (for a subtle kick)
• Salt to taste (to bring all the flavors together)

Instructions

1. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding toppings.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the shredded mozzarella cheese over the sauce.
5. Arrange the shrimp and tomato slices on top of the cheese. Tip: Pat the shrimp dry before adding to prevent a soggy pizza.
6. Drizzle with extra virgin olive oil and sprinkle with crushed red pepper flakes and salt.
7. Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
8. Remove from the oven and immediately scatter the torn basil leaves over the top. Tip: Adding basil after baking preserves its vibrant color and fresh flavor.

Mmm, the combination of juicy shrimp, melted cheese, and fresh basil is irresistible. Serve this pizza with a light salad for a complete meal that’s sure to impress.

Tomato and Shrimp Ceviche

Hey, if you’re looking for a dish that’s both refreshing and packed with flavor, this Tomato and Shrimp Ceviche is your go-to. It’s perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 1 lb fresh, medium shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice, about 8-10 juicy limes
• 2 large, ripe tomatoes, diced into small chunks
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro, leaves and tender stems
• 1 jalapeño, seeds removed and finely diced
• 1 avocado, diced into creamy chunks
• 1 tsp sea salt, for that perfect seasoning
• 1/2 tsp freshly ground black pepper, for a slight kick

Instructions

1. In a large bowl, combine the shrimp with the lime juice, ensuring they’re fully submerged. Let them marinate in the fridge for 15 minutes, or until the shrimp turn opaque and pink.
2. Drain the shrimp, reserving 2 tbsp of the lime juice for extra flavor.
3. In the same bowl, mix the shrimp with tomatoes, red onion, cilantro, jalapeño, and the reserved lime juice. Gently toss to combine.
4. Season with sea salt and black pepper, adjusting to your liking but remember, the lime juice already adds a lot of zing.
5. Fold in the avocado chunks last to keep them from getting too mushy.
6. Chill the ceviche for another 10 minutes before serving to let the flavors meld together beautifully.

The ceviche is a vibrant mix of textures, from the tender shrimp to the creamy avocado and crisp veggies. Serve it with crispy tortilla chips or over a bed of lettuce for a light meal that’s bursting with freshness.

Shrimp with Tomato Cream Sauce

Ever find yourself craving something creamy, tangy, and utterly satisfying? This shrimp with tomato cream sauce is your answer, combining succulent seafood with a rich, velvety sauce that’s perfect over pasta or crusty bread.

Ingredients

• 1 lb large, juicy shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 cup heavy cream, luxuriously thick
• 1 can (14.5 oz) crushed tomatoes, vibrant and tangy
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• 1/2 tsp sea salt, finely ground
• 1/4 cup fresh basil leaves, roughly torn
• 1/2 cup grated Parmesan cheese, sharp and nutty

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the shrimp to the skillet, seasoning with sea salt, and cook until pink and opaque, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown to avoid bitterness.
4. Pour in the crushed tomatoes, stirring to combine with the garlic, and let simmer for 5 minutes to meld flavors.
5. Reduce heat to low, then stir in the heavy cream, blending until the sauce is smooth and creamy. Tip: Keep the heat low to prevent the cream from curdling.
6. Return the shrimp to the skillet, tossing gently to coat in the sauce, and heat through for about 2 minutes.
7. Off the heat, stir in the torn basil leaves and grated Parmesan cheese until the cheese melts into the sauce. Tip: Adding cheese off the heat ensures a smoother sauce.

Out of this world creamy with a perfect balance of tangy tomatoes and spicy undertones, this dish is a dream when served over al dente pasta or with a side of garlic bread to soak up every last drop of sauce.

Roasted Shrimp and Tomato Tart

Just imagine biting into a dish that combines the sweetness of ripe tomatoes with the succulent taste of roasted shrimp, all nestled in a flaky tart crust. You’re in for a treat with this Roasted Shrimp and Tomato Tart, perfect for any season.

Ingredients

• 1 sheet of frozen puff pastry, thawed to room temperature
• 1 pound of large shrimp, peeled and deveined
• 2 cups of cherry tomatoes, halved
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of freshly minced garlic
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 1/4 cup of freshly grated Parmesan cheese
• 2 tablespoons of chopped fresh basil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry onto the prepared baking sheet, gently pressing out any creases.
3. In a large bowl, toss the shrimp and cherry tomatoes with olive oil, garlic, black pepper, and sea salt until evenly coated.
4. Spread the shrimp and tomato mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
5. Sprinkle the grated Parmesan cheese over the top of the shrimp and tomatoes.
6. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed, and the shrimp are pink and opaque.
7. Remove from the oven and let cool for 5 minutes before garnishing with chopped fresh basil.
8. Slice and serve warm, enjoying the contrast of the crispy pastry with the juicy tomatoes and tender shrimp.

So there you have it—a dish that’s as pleasing to the eye as it is to the palate. The Roasted Shrimp and Tomato Tart offers a delightful mix of textures and flavors, making it a standout choice for brunch or a light dinner. Try serving it with a side of mixed greens for a complete meal.

Shrimp and Tomato Linguine with Chili Flakes

Busy weeknights call for dishes that are both easy and exciting, and this shrimp and tomato linguine with chili flakes is just that. You’ll love how the spicy kick meets the sweet tomatoes and succulent shrimp, all tangled up in perfectly al dente pasta.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp red chili flakes
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and chili flakes, sautéing for 1 minute until fragrant but not browned.
3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2 minutes per side until they turn pink and opaque.
4. Toss in the cherry tomatoes and cook for another 2 minutes, just until they start to soften.
5. Add the cooked linguine to the skillet along with the reserved pasta water. Toss everything together for 1-2 minutes until the pasta is well coated and the sauce slightly thickens.
6. Remove from heat and stir in the fresh basil. Season with salt as needed.

Every bite of this dish offers a delightful contrast between the tender shrimp, juicy tomatoes, and the slight heat from the chili flakes. Serve it with a sprinkle of extra basil on top for a pop of color and freshness.

Conclusion

Outstanding in variety and flavor, our roundup of 22 Delicious Shrimp and Tomato Recipes offers something for every occasion. From quick weeknight dinners to impressive weekend feasts, these dishes are sure to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!