Made with fresh chopped tomatoes, garlic, and basil this Bruschetta Pasta with Shrimp is a perfect pasta recipe that is the perfect dish for the spring. To add some flavor, just sprinkle on some grated Parmesan cheese and fresh chopped basil.
This Bruschetta Pasta with Shrimp is the perfect spring dish for the food enthusiast! Fresh chopped tomatoes, garlic, and basil come together in this flavorful pasta recipe. Kick up the taste with some grated Parmesan cheese, fresh chopped basil, and a sprinkle of salt and pepper.
This pasta dish hits all the right notes if you’re looking for a simple yet delicious meal. I’m not usually a fan of tomatoes, but even I find this one tasty! The traditional bruschetta flavors are here with garlic, chopped fresh tomatoes, basil, and olive oil, ready to be served on top of a grilled and crisp baguette.
Plus, you can adjust the ingredients to your liking – four medium-sized tomatoes work perfectly for me, but if you’re feeling extra tomato-y, you can always add more. Don’t forget the garlic, basil, red onion, lemon, and red wine vinegar – this delectable combination will have you craving more.
What is Bruschetta?
Traditionally Bruschetta is made with garlic, chopped fresh tomatoes, basil, and olive oil. It is then served on top of a grilled and crisp baguette. It is the perfect spring appetizer. It’s perfect for baby showers, bridal parties, and dinner parties. I’ve only been to a few places where they served the Bruschetta just right. Now, take that concept and transform it into a pasta dish in your mind and add shrimp!
Tomato options for this recipe
When making this Bruschetta Pasta dish, you can use whatever type of tomatoes you like, such as:
Cherry Tomatoes: If you prefer a burst of freshness and a sweeter flavor, cherry tomatoes can be a great choice. They come in various colors and sizes, such as red, yellow, or even grape-sized.
Roma Tomatoes: also known as plum tomatoes, they are widely used in Italian cuisine. They have dense flesh, low moisture content, and fewer seeds, making them great for sauces. Roma tomatoes have a slightly tangy taste, which adds depth to pasta dishes.
San Marzano Tomatoes: These tomatoes are known for their sweet, rich flavor and are often considered the best choice for most pasta sauces. They have a firm texture and low acidity.
Heirloom Tomatoes: Heirloom tomatoes come in different varieties, each with its unique flavor profile. They tend to be juicier and more delicate than other tomatoes, making them ideal for fresh pasta dishes like bruschetta pasta salad or caprese-style pasta salads.
I am not a tomato, so I used the tomatoes on the vine. They seemed plump and perfectly red at the grocery store, so I was making a good choice but to each their own. I used about four medium-sized tomatoes, and that was good for me, but if you like tomatoes, I don’t think there is anything wrong with adding more once the dish is together if you like.
You’ll also add some garlic, basil, red onion, lemon, and red wine vinegar and have a delicious pasta dish you crave
Variations of Bruschetta Pasta
Bruschetta pasta is an incredibly versatile dish that can be tailored to suit various taste preferences. Here are a few delightful variations you can experiment with:
Bruschetta Pasta with Chicken: For those seeking an extra protein boost, consider adding grilled or sautéed chicken breast to your bruschetta pasta. The tender and juicy chicken complements the vibrant flavors of the bruschetta mixture, creating a satisfying and well-rounded meal.
Bruschetta Pasta with Vegetables: Take your bruschetta pasta to the next level by incorporating grilled or roasted vegetables. Add colorful veggies like zucchini, bell peppers, or mushrooms to infuse your dish with added texture and a medley of flavors. Combining the bruschetta mixture and the savory vegetables creates a delightful harmony of tastes.
Creamy Bruschetta Pasta: If you crave a luscious and indulgent twist, try preparing a creamy version of Bruschetta pasta. Add velvety sauce, such as Alfredo or Parmesan, to the dish. The creamy sauce adds a luxurious texture that beautifully complements the freshness of the bruschetta flavors, resulting in a truly decadent dining experience.
Commonly Asked Questions
Absolutely! While traditional bruschetta pasta is commonly made with spaghetti or linguine, you can use any pasta variety you prefer. Penne, fettuccine, or even farfalle (bowtie pasta) work well with bruschetta flavors. The key is to choose a pasta shape that holds the sauce and ingredients effectively.
Bruschetta pasta can be enjoyed as a complete meal, but you can also pair it with a fresh green salad or garlic bread to enhance the dining experience. Additionally, it pairs well with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the flavors of the dish.
While it’s best to enjoy bruschetta pasta immediately after preparing it to retain the freshness of the ingredients, you can make some components ahead of time. Prepare the bruschetta mixture and store it in the refrigerator, covered, for up to 24 hours. Cook the pasta and shrimp separately but wait to toss them with the bruschetta mixture until just before serving. This way, you can save time without compromising too much on flavor.
If you like recipes like this one, you will love the ones below:
- Spring Shrimp Pasta
- Homemade Spaghetti Meat Sauce
- Seafood Gnocchi in White Wine Sauce
- Po Man’s Beef Ragu
- Shrimp Orzo Pasta Salad
Bruschetta Pasta with Shrimp
- Total Time: 35 minutes
- Yield: 4 1x
Delight in the flavors of bruschetta pasta with shrimp. This recipe combines juicy shrimp, fresh tomatoes, and aromatic herbs for a satisfying meal.
- 2 tbsp. Extra-Virgin Olive oil
- 1 lb. 16/30 Large Shrimp, raw, peeled, and deveined
- 1/2 c. red onion, chopped
- 4 whole medium tomatoes, seeds removed and diced
- 3 garlic cloves
- 4 tbsp. Butter
- 8 oz. Bucatini Pasta
- 1 1/2 tbsp. Basil. Chopped
- 1/2 lemon squeezed
- 1 1/2 tbsp. Red wine or Balsamic vinegar
- 1/8 tsp. crushed red-pepper flakes
- Kosher salt and black pepper to taste
- Garnish: Fresh Basil leaves, chopped
- Fill a large pot with water, add a tablespoon of salt to the water, and bring it to a boil. Add the Bucatini pasta and cook until al dente. Drain the pasta, reserve one cup of the pasta water, and return the pasta to the pot and add a drizzle of olive oil so the pasta doesn’t dry out.
- Add the extra virgin olive oil in a large skillet on medium-high heat. Season the shrimp with salt and pepper on both sides and add to the skillet when it is hot. Allow to cook on both sides for 3-5 minutes until pink, and flip on the other side to cook. Remove the shrimp from the pan and place it in a separate bowl off to the side.
- Using the same pan, add the red onion and cook until softened about 3 minutes. Add the garlic and cook for about 2 minutes. Add the chopped tomatoes and cook for about 5 minutes. Stir and mix the veggies.
- Add the butter and allow it to melt. Add the pasta to the veggies using tongs and toss them together to distribute evenly. Sprinkle with salt, pepper, and red crushed pepper flakes.
- Finally, add back in the shrimp, add the lemon juice, pasta water, and red wine vinegar, and give it a final toss. Season with salt and pepper to taste, and let the pasta simmer for 5-10 minutes. Serve with grated Parmesan Cheese, a little more fresh basil, and drizzle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Cook
- Cuisine: Italian
Keywords: easy bruschetta pasta, bruschetta pasta with balsamic, creamy bruschetta pasta, spring pasta recipe, shrimp pasta recipe
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