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Stir-Fried Garlic Shrimp with Tomatoes and Basil

Servings: 4

The Italian flavors of this stir-fry prove that a wok isn’t just for Chinese cooking. It’s essential to pat the shrimp dry with paper towels before cooking. Any excess moisture will turn the stir-fry into a soggy braise.


  • 1/3 cup lower-salt chicken broth
  • 3/4 tsp. cornstarch
  • 1/2 tsp. crushed red pepper flakes; more to taste
  • Kosher salt
  • 2 Tbs. peanut or vegetable oil
  • 2 Tbs. minced garlic
  • 1 lb. large shrimp (31 to 35 per lb.), peeled, deveined, and patted dry
  • 2 medium-ripe tomatoes, cored and cut into 1/4-inch-thick wedges
  • 1 small summer squash, cut in half lengthwise and then into 1/4-inch-thick crosswise slices
  • 1 small zucchini, cut in half lengthwise and then into 1/4-inch-thick crosswise slices
  • 1/4 cup coarsely choppedfresh basil
  • 2 Tbs. grated Parmigiano-Reggiano; more for serving
  • Cooked spaghetti, for serving

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 145
  • Sodium (mg): 1050
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 18


  • In a small bowl, combine the broth and cornstarch. In another small bowl, combine the pepper flakes and 1 tsp. salt.
  • Heat a 14-inch flat-bottomed wok (preferably seasoned carbon steel) or a 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 Tbs. of the oil, and swirl to coat. Add the garlic, and stir-fry with a metal spatula until fragrant, about 10 seconds. Push the garlic up the side of the wok, and carefully spread the shrimp evenly over the bottom of the wok in a single layer. Cook, undisturbed, letting the shrimp begin to sear, 1 minute. Stir-fry the shrimp with the garlic until the shrimp are almost uniformly pink but not yet cooked through, about 1 minute. Transfer the shrimp and garlic to a plate.
  • Add the remaining 1 Tbs. oil to the wok, and swirl to coat. Add the tomatoes, summer squash, and zucchini, and stir-fry until the tomatoes just begin to soften, about 1 minute. Return the shrimp and any accumulated juices to the wok. Stir the broth mixture, and then add it by swirling it down and around the sides of the wok. Sprinkle on the pepper flake-salt mixture, and stir-fry until the shrimp are just cooked through and the vegetables are crisp-tender, about 1 minute. Remove from the heat, and stir in the basil and cheese until just combined. Serve immediately with spaghetti. Pass additional pepper flakes and cheese at the table.


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Reviews (3 reviews)

  • User avater
    KimberlyofSelah | 05/12/2021

    We loved this dish! No patty pan squash was available in our local grocery, so I used 3 small zucchini. Also, because I don't care for the smell that permeates my home after cooking raw shrimp, I bought precooked.. I had Farfalle on hand, and used 1/2 the box. It all came together very quickly, once everything was chopped. This recipe is one we'll definitely cook again!

  • MKallion | 09/16/2019

    I made this without the spaghetti; used only zucchini noodles and it was delicious.

  • DJ | 09/02/2019

    Lovely Italian flavor, stir fry technique. I used small Romanesco zucchini and small patty pan yellow squash.
    Will become a late summer favorite for using the abundance of produce.

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