Bright sage and garlic awaken silky tomatoes as shrimp roast to tender perfection.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 18 mins | 28 mins | 4 servings |
Intro
This pantry-friendly dish comes together in under half an hour, with shrimp roasted to a rosy pink and a quick, ruby-tinted tomato sauce. The fragrant sage and garlic keep the flavors bright while the pantry staples do the heavy lifting. It’s the kind of weeknight dinner that tastes like you planned, even if you didn’t.
The tomato base adds gentle acidity and body, balancing the shrimp’s delicate sweetness. A splash of lemon zest at the finish brightens the plate and ties everything together for a satisfying, complete meal.
The Best Shrimp for This Recipe
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Fresh vs Frozen
Fresh shrimp deliver the sweetest flavor and best texture when roasted quickly; frozen shrimp are convenient and often more affordable, but thaw thoroughly and pat dry for best results.
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Raw vs Precooked
Raw shrimp roast to a tender, curled finish and stay juicier; precooked shrimp can overcook and toughen when exposed to heat—stick with raw for the best texture.
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Tail-on vs Tail-off
Tail-on makes handling easier and helps present the dish nicely; tail-off yields a cleaner plate and easier eating.
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Size: Medium vs Large
Medium shrimp cook more evenly in the pan and stay tender; large shrimp make a dramatic impression but can overcook quickly.
Other Ingredients (and Helpful Swaps)
- Tomatoes — Provide the base, brightness, and body for the sauce. Swap: crushed tomatoes or tomato paste thinned with water if you don’t have crushed tomatoes.
- Onion — Adds sweetness and depth to the sauce. Swap: shallot for a milder, more delicate bite.
- Garlic — Aromatic backbone; evenly distributed flavor. Swap: garlic powder (1/8–1/4 tsp per clove, depending on powder type) or granulated garlic (1/4 tsp per clove) if fresh garlic isn’t on hand.
- Red Pepper — Light warmth and gentle heat. Swap: a pinch more crushed red pepper flakes or a pinch of paprika to control heat.
- Pasta — Vehicle for the sauce; anchors the dish. Swap: gluten-free pasta or zucchini noodles (zoodles) if desired.
- Herbs — Sage’s signature perfume; anchors the dish. Swap: thyme or oregano for a different herbal note.
Ingredients
Sauce
- Shrimp, raw, peeled and deveined: 1 lb (450 g)
- Crushed tomatoes: 14 oz can (400 g)
- Onion, medium, finely chopped: 1 small (4 oz / 115 g)
- Garlic cloves, minced: 3
- Olive oil: 2 tbsp (30 ml)
- Fresh sage leaves, chopped: 8–10
- Red pepper flakes: 1/4 tsp (optional)
Pasta
- Spaghetti or linguine: 8 oz (225 g) dry
- Salt for pasta water: 1–2 tsp kosher salt
Finish
- Lemon zest: 1 tsp (optional)
- Parmesan cheese, grated: 1/4 cup (20 g) optional
- Fresh parsley, chopped: 2 tbsp (8 g) optional
Directions
- Prep and roast shrimp (10–12 min total): Heat the oven to 400°F (200°C). Toss shrimp with 1 tbsp olive oil, half the minced garlic, chopped sage, 3/4 tsp kosher salt, and pepper to taste. Spread in a single layer on a sheet pan and roast until pink and edges curl, about 8–10 minutes.
- Make the sauce (8–10 min): While the shrimp roasts, heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion until translucent, 3–4 minutes. Add remaining garlic and cook 30 seconds more, until fragrant. Stir in crushed tomatoes and simmer gently, 8–10 minutes, until slightly thickened. Season with salt, pepper, and a light pinch of sage.
- Combine shrimp with sauce (1–2 min): Add the roasted shrimp to the tomato-sage sauce and toss to coat. Let everything simmer together briefly so the flavors marry and the shrimp finish heating through.
- Cook the pasta (8–10 min): In a large pot, boil salted water and cook pasta until al dente according to package directions. Reserve 1/2 cup (120 ml) of the pasta water before draining.
- Toss and finish (2–3 min): Add the pasta to the skillet with the shrimp sauce. Toss with a splash of the reserved pasta water to loosen, then finish with lemon zest and optional parmesan. Taste and adjust with a pinch more salt if needed.
How to Store Leftovers
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen the sauce if needed. You can also reheat in the microwave in 30-second bursts, covered, until warmed through.
- Sauce storage: The tomato-sage sauce freezes well for longer storage. Freeze separately in airtight containers for up to 3 months; thaw before reheating.
What to Serve With Sunset Sage Roasted Shrimp
- Lemony garlic quinoa or rice: Light, fluffy grains that soak up the sauce beautifully.
- Green salad with a bright vinaigrette: A quick arugula or mixed greens salad adds peppery bite and freshness.
- Crusty bread: Perfect for soaking up any leftover tomato-sage sauce and shrimp juices.
- Roasted asparagus or broccoli: A quick, green side to round out the plate.
Variations & Tips
- Spicier version: Increase red pepper flakes to 1/2 tsp or add a pinch of cayenne for a warming bite.
- Creamier finish: Stir in a splash of heavy cream or butter at the end for a silkier sauce.
- Gluten-free option: Use your favorite gluten-free pasta and confirm all pantry staples are certified gluten-free.
- Canned tomato swap: If you only have diced tomatoes, blitz briefly in a blender for a smoother sauce.
- Herbal twist: Swap sage for thyme or oregano if you want a different herb profile.
Enjoy Your Sunset Sage Roasted Shrimp
We hope you savor every bite of Sunset Sage Roasted Shrimp—the bright, herb-forward flavors and succulent shrimp come together for a satisfying, pantry-friendly dinner. Enjoy the dish named for sunset hues and sage-scented evenings.