More >

Guy's Shrimp and Tomato Basil Pasta

My husband Guy made this fabulous and colorful shrimp dish for Saturday night supper. It is not only eye appealing and quick to make, its fresh taste comes from tomatoes right from the garden. And the kick comes from dried red pepper flakes.

Serves 4


1/4 cup Filippo Berio Extra Virgin Olive Oil

1 medium onion, thinly sliced

1 1/2 teaspoons hot red pepper flakes

1 large clove garlic, minced

2 cups fresh tomatoes, chopped, or a 16-ounce can of cherry tomatoes

10 whole basil leaves

1 tablespoon sugar

1/2 cup red wine

Sea salt to taste

8 ounces fettucine

1 pound medium shrimp, peeled and de-veined

12 whole fresh cherry tomatoes, halved


 Heat the olive oil in a one-quart soup pot; stir in the onion and cook until the onion softens.  Stir in the garlic and the red pepper flakes.  Stir in the canned cherry tomatoes, half the basil leaves, sugar and red wine.  Cover and simmer the sauce for 30 minutes.  Stir in the salt and keep the sauce warm while the fettucine is cooking.

Cook the fettucine in 8 cups of salted boiling water until al dente.  Drain and transfer the pasta back to the pot; pour the sauce over the pasta, then add the shrimp, the rest of the basil leaves, the halved cherry tomatoes.  Cook for 3 to 5 minutes or until the shrimp are cooked.

Transfer the pasta to a platter.  Serve hot.


This recipe is featured on show 1807, Glorious Shrimp – Gamberi Gloriosi.


  1. shirley mounty's avatar

    shirley mounty

    When MaryAnn boils water for pasta, she throws in a cube of salt. I have tried, unsuccessfully to find this product. Would you be so kind as to tell me the producer of this product and I will e-mail to find a location in my area.

    Thank you.
  2. lucille's avatar


    Shirley, just saw you comment about the salt tablets, I found a 35oz. container and the name on it is Salti Product of Italy (Flamingo) Hope this helps

Leave a Comment

Want more Recipes? See My Latest Book

Ciao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon