Sautéed Garlic Shrimp with Spicy Tomato and Basil Penne

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shrimp sautéed with garlic and chili flakes, tossed in a spicy tomato sauce and served over al dente penne pasta with fresh basil. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs penne pasta, shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

12 oz penne pasta
1 lb peeled and deveined shrimp
3 tbsp olive oil
5 cloves minced garlic cloves
1/2 tsp red chili flakes
1 1/2 cups canned crushed tomatoes
1/4 cup chopped fresh basil leaves
1 tsp divided salt
1/2 tsp freshly ground black pepper
1/3 cup for serving grated Parmesan cheese

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 11 minutes until al dente. Drain and reserve 1/2 cup pasta water.
Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp and season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and set aside.
Step 3: Lower heat to medium, add remaining 1 tbsp olive oil and 5 minced garlic cloves with 1/2 tsp red chili flakes. Cook for 1 minute until fragrant but not browned.
Step 4: Pour in 1 1/2 cups canned crushed tomatoes and 1/2 tsp salt. Simmer for 5-6 minutes until sauce thickens slightly.
Step 5: Return shrimp to the skillet along with drained penne pasta and 1/2 cup reserved pasta water. Toss to combine and heat for 2 minutes.
Step 6: Stir in 1/4 cup chopped fresh basil leaves and season with additional black pepper if desired.
Step 7: Serve immediately topped with 1/3 cup grated Parmesan cheese.