Shrimp Pasta with Tomato Basil Sauce


  • 1 (16 ounce) package linguine pasta
  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 pinch Italian seasoning, or to taste
  • Salt and ground black pepper to taste
  • 2 large tomatoes, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1/3 cup red wine (optional)
  • 1 teaspoon lemon juice
  • 30 cooked shrimp, shelled and deveined
  • 1 1/2 cups chopped fresh mushrooms
  • 1 teaspoon grated Parmesan cheese, or to taste


Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

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Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Season with basil, Italian seasoning, salt, and black pepper. Stir in fresh tomatoes and canned tomatoes; simmer for 2 to 3 minutes. Add red wine and lemon juice; simmer for 5 minutes more. Stir shrimp and mushrooms into tomato mixture; cook and stir until mushrooms are tender, about 5 minutes.

Serve sauce over linguine and sprinkle with Parmesan cheese.