I looove Italian cuisine! So here’s a quick and easy recipe of tomato pasta with shrimp and basil. I must admit this is not a classic Italian recipe. I adjusted it to go quicker and to make it a bit healthier: I used passata (tomato puree) instead of fresh or canned tomatoes, whole-wheat pasta instead of a regular one and added some parmesan (= commited a crime by Italian standards since it’s a pasta with seafood :D). Anyways, this pasta is a soul food to me, sometimes I make it without shrimp and add more parmesan. This dish is a balanced meal itself : whole-wheat pasta is an excellent source of slow carbs accompanied with a source of protein (shrimp), tomato sauce (vegetable part) and a tap of olive oil (great fat). Don’t forget to make it al dente though, this way it’s healthier and tastes muuuch better. Buon appetito!






  • 200 g whole-wheat spaghetti
  • 200 ml passata or tomato puree (you can use canned tomatoes, but the cooking time will be slightly longer)
  • 5-10 cherry tomatoes
  • 200 g shrimp (I used frozen already cooked shrimp)
  • 1-2 tbsp parmesan (optional)
  • 1 tbsp olive oil
  • 1 tbsp frozen chopped basil or a handful of fresh one
  • salt, pepper


  1. Put a pan with water to boil.
  2. Meanwhile prepare all the ingredients. If you use frozen unpeeled shrimp, slightly cook and peel it. Cut cherry tomatoes in two.
  3. When the water is boiling, add salt and pasta and cook it the time indicated on the package (mine took 9 min).
  4. Put a pan on medium heat, add olive oil and passata and cook for 5 min, stirring occasionally.
  5. Add shrimp to the tomato sauce along with the basil, salt and pepper.
  6. Simmer for 2-3 min, then add some parmesan, it will thicken the sauce.
  7. Drain the pasta once cooked and incorporate it into the tomato sauce, stir well and turn off the heat.
  8. Voila! Your healthy and delicious tomato pasta with shrimp and basil is ready!