Why You’ll Love Shrimp in Red Sauce Recipe

This recipe combines succulent shrimp with a robust red sauce that’s both easy and impressive. It’s ideal for weeknight meals, packed with savory flavor, and pairs beautifully with a variety of sides. The sauce’s bright tomato base and aromatic seasonings create a comforting dish that feels special without complex steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound peeled large shrimp, deveined
4 teaspoons olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon ground pepper, divided
½ small yellow onion, finely diced
4 garlic cloves, minced
1 teaspoon dried oregano
⅛ to ¼ teaspoon red pepper flakes
1 (28‑oz.) can crushed tomatoes
2 tablespoons minced flat‑leaf parsley

Directions

In a medium bowl, toss the shrimp with 2 teaspoons of olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
Heat a large nonstick skillet over medium‑high heat. Add the shrimp in a single layer and cook about 1 minute per side until just cooked through. Cook in batches if needed. Transfer shrimp to a plate.
If there are browned bits in the pan, wipe them out with a damp paper towel.
Reduce heat to medium. Add the remaining 2 teaspoons olive oil and the diced onion. Cook, stirring occasionally, until translucent, about 4–5 minutes.
Stir in the garlic, oregano, remaining salt and pepper, and red pepper flakes. Cook, stirring, for about 1 minute.
Add the crushed tomatoes. Let the sauce gently simmer for about 15 minutes, stirring occasionally, until flavors meld.
Stir the cooked shrimp and parsley into the sauce. Taste and adjust seasoning if needed.
Serve with pasta, rice, quinoa, cauliflower rice, spaghetti squash, or zucchini noodles.

Servings and timing

Servings: 4
Prep time: about 5 minutes
Cook time: about 23 minutes
Total time: about 28 minutes

Variations

Spicy version: Increase red pepper flakes for extra heat.
Herb twist: Add fresh basil or oregano at the end for a brighter flavor.
Creamy variation: Stir in a splash of cream or a dollop of mascarpone for a richer sauce.
Seafood mix: Add scallops or clams to make a mixed seafood red sauce.

Storage/Reheating

To store, let the dish cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over medium‑low heat until warmed through; avoid overheating to prevent the shrimp from becoming tough. It’s not recommended to freeze the cooked shrimp in the sauce, as the texture may degrade.

FAQs

How do I know when shrimp is cooked?

Shrimp are done when they turn pink and opaque throughout. Overcooking makes them tough, so watch closely.

Can I use frozen shrimp?

Yes—thaw completely and pat dry before cooking for best results.

What can I serve with this dish?

Serve over pasta, rice, quinoa, or vegetable noodles like zucchini.

Can I make the sauce ahead of time?

Yes, the tomato sauce can be made 1–2 days ahead. Reheat and add freshly cooked shrimp.

Is this recipe spicy?

It has mild heat; adjust the amount of red pepper flakes to taste.

Can I use fresh tomatoes instead of canned?

Yes, substitute fresh tomatoes, but you may need to simmer longer for sauce consistency.

How do I adjust this recipe for more people?

Increase ingredients proportionally and cook shrimp in batches if needed.

Can I add wine to the sauce?

A splash of white wine adds depth; add after sautéing onions and garlic.

What herbs pair well with this dish?

Parsley, basil, and oregano complement the tomato and shrimp flavors.

How can I make it creamier?

Stir in a bit of cream, crème fraîche, or mascarpone at the end for a richer sauce.

Conclusion

Shrimp in Red Sauce is a simple yet satisfying dish that brings rich tomato flavor together with tender shrimp. With minimal prep and flexible serving options, it’s a fantastic choice for quick dinners that don’t skimp on taste. Adjust the spice and herbs to your liking, and enjoy this delicious meal any night of the week.