Fettuccine with Shrimp, Tomatoes, and Basil: A Taste of Summer Sunshine

There are some dishes that, with just a single bite, transport you back to a specific time and place. For me, this Fettuccine with Shrimp, Tomatoes, and Basil is one of them. I remember my mother unearthing a folder brimming with culinary treasures, a time capsule of her kitchen’s history unearthed from a dusty closet. Among the brittle, yellowed pages was a clipping from the Houston Post, promoting a Bon Appetit cookbook titled “Too Busy to Cook.” This recipe, a testament to that philosophy, quickly became a weeknight hero in our home, its vibrant colors and fresh flavors evoking the feeling of a sun-drenched afternoon, even on the chilliest of evenings.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Pescatarian, Can be Dairy-Free (omit parmesan)

Ingredients

This dish is all about simplicity, letting the quality of each ingredient shine through. Here’s what you’ll need:

• 1 pound fettuccine
• 1/2 cup olive oil
• 1 pound shrimp, uncooked, peeled and deveined
• 4 large tomatoes, coarsely chopped
• 1/2 cup chopped fresh basil
• 1/3 cup sliced black olives
• 3 large garlic cloves, minced
• Salt, to taste
• Black pepper, to taste
• Grated Parmesan cheese, for topping (optional)

Equipment Needed

While this recipe is wonderfully straightforward, a few key pieces of equipment will make the process smoother:

• A large pot for boiling pasta
• A large skillet or sauté pan
• Colander or pasta strainer
• Measuring cups and spoons
• Sharp knife and cutting board
• Tongs or pasta fork for tossing

Instructions

The beauty of this fettuccine dish lies in its speed and ease. It’s a testament to the idea that incredible flavor doesn’t require hours of labor.

1. Prepare the Foundation: Begin by peeling and deveining the shrimp. This ensures they cook quickly and evenly. Next, coarsely chop the tomatoes – no need for perfect uniformity here, as they will soften as they cook. Finally, mince the garlic finely to release its aromatic oils.

2. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to the package directions until al dente. This means it should still have a slight bite to it. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and keep it warm. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for more than a minute or two.

3. Build the Sauce: While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is shimmering, add the prepared shrimp, chopped tomatoes, chopped fresh basil, sliced black olives, and minced garlic.

4. Season and Sauté: Season the mixture generously with salt and pepper to your liking. This is where you can really start building the flavor profile.

5. Cook the Shrimp: Stir the ingredients frequently and cook just until the shrimp turn pink and opaque. This usually takes about 3 minutes. Be careful not to overcook the shrimp, as they can quickly become tough. The tomatoes will begin to soften and release their juices, creating a light, vibrant sauce.

6. Combine and Toss: Add the drained, warm fettuccine directly into the skillet with the shrimp and tomato mixture. Pour in about 1/4 cup of the reserved pasta water. Toss everything together gently using tongs, ensuring the pasta is well coated with the sauce. The pasta water will help emulsify the sauce, making it cling beautifully to the noodles. If the pasta seems a little dry, add a splash more pasta water until it reaches your desired consistency.

7. Serve: Transfer the fettuccine to serving bowls. Top generously with grated Parmesan cheese, if desired. Serve immediately to enjoy the dish at its absolute peak.

Expert Tips & Tricks

As a chef, I’ve learned that a few small adjustments can elevate even the simplest dishes. Here are some of my favorite ways to get the most out of this fettuccine:

• Quality Ingredients are Key: With so few components, the quality of each ingredient truly matters. Opt for good quality olive oil, plump and fresh shrimp, and ripe, flavorful tomatoes.
• Don’t Skip the Pasta Water: That starchy pasta water is liquid gold! It’s the secret to a perfectly emulsified sauce that coats the pasta beautifully, rather than just pooling at the bottom of the bowl. Always reserve more than you think you’ll need.
• Fresh Basil is Non-Negotiable: While dried herbs have their place, the vibrant, peppery notes of fresh basil are essential to this dish. Tear or roughly chop it just before adding to preserve its bright flavor.
• Shrimp Size Matters: I prefer medium to large shrimp for this recipe. They cook quickly and hold their shape well. If you’re using smaller shrimp, you might need to reduce the cooking time slightly.
• A Touch of Heat: If you enjoy a little spice, consider adding a pinch of red pepper flakes along with the garlic and other aromatics.
• Lemon Zest Brightness: A little bit of finely grated lemon zest added at the very end, along with the basil, can add an extra layer of brightness and freshness that complements the tomatoes and shrimp wonderfully.

Serving & Storage Suggestions

This Fettuccine with Shrimp, Tomatoes, and Basil is a dish best enjoyed fresh off the stove, its warmth and vibrant flavors at their absolute peak.

• Serving: Serve it piping hot in shallow bowls, allowing the beautiful colors of the tomatoes and the glistening shrimp to be the star. A final sprinkle of fresh basil and Parmesan cheese, if using, adds a final flourish. A crisp green salad with a light vinaigrette makes a perfect accompaniment.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture of the pasta may soften upon reheating.
• Reheating: To reheat, gently warm the pasta in a skillet over low heat, adding a tablespoon or two of water or olive oil to help loosen the sauce. Alternatively, you can microwave it, stirring halfway through. Be mindful that the shrimp may become slightly tougher upon reheating.

Nutritional Information

Here is an approximate nutritional breakdown for this dish, based on the ingredients listed. Please note that these are estimates and can vary based on specific product choices and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	807.9 kcal
Calories from Fat		313 g
Total Fat	34.8 g	53%
Saturated Fat	5.4 g	27%
Cholesterol	238.6 mg	79%
Sodium	758.3 mg	31%
Total Carbohydrate	91.1 g	30%
Dietary Fiber	6.5 g	25%
Sugars	7 g	27%
Protein	33.6 g	67%

Note: The “Calories from Fat” value in the source data appears to be a bit of a data anomaly. The percentage daily value for fat is correctly represented.

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore some delightful variations:

• Vegetarian Delight: Omit the shrimp and add a variety of sautéed vegetables like zucchini, bell peppers, asparagus, or cherry tomatoes for a vibrant vegetarian meal. A sprinkle of toasted pine nuts would be a lovely addition.
• Spicy Kick: As mentioned in the tips, a pinch of red pepper flakes can add a pleasant warmth. For more intense heat, consider adding a finely chopped jalapeño or a dash of your favorite hot sauce.
• Lemon Herb Power: Amp up the herbaceous notes by adding other fresh herbs like parsley, chives, or even a hint of mint alongside the basil. A squeeze of fresh lemon juice at the end of cooking will add a beautiful tang.
• Gluten-Free Option: Simply swap the fettuccine for your favorite gluten-free pasta. Ensure the gluten-free pasta is cooked al dente according to its specific package directions.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked shrimp for this recipe?
A: Yes, you can, but adjust the cooking time. Pre-cooked shrimp only need to be heated through, so add them towards the very end of the sauce cooking process to prevent them from becoming rubbery.

Q: What kind of tomatoes work best?
A: Ripe, juicy tomatoes are ideal. Roma, vine-ripened, or even cherry tomatoes (halved or quartered) will all work beautifully and contribute their natural sweetness and acidity to the sauce.

Q: Can I make the sauce ahead of time?
A: You can prepare the tomato and garlic base ahead of time and refrigerate it. However, it’s best to cook the shrimp and combine everything with the pasta just before serving for optimal texture and flavor.

Q: Is it okay to substitute dried basil for fresh?
A: While fresh basil is highly recommended for its bright flavor, you can use dried basil in a pinch. Use about 1 to 2 teaspoons of dried basil, added with the garlic, and be aware that the flavor will be less vibrant.

Q: What if I don’t have olives?
A: Olives add a briny, salty note. If you’re not a fan or don’t have them on hand, you can omit them. A pinch more salt and perhaps a few capers could offer a similar briny counterpoint if desired.

This Fettuccine with Shrimp, Tomatoes, and Basil is more than just a recipe; it’s an experience. It’s a celebration of fresh, simple ingredients coming together to create something truly delightful. I encourage you to give it a try, to bring a little taste of summer sunshine into your kitchen, and to create your own cherished memories around the dinner table. And when you do, I’d love to hear all about it!