Creamy Tomato Shrimp Pasta

Why You’ll Love This Recipe

This recipe delivers the perfect balance of creamy, tangy, and savory flavors with a hint of sweetness from the tomatoes and brininess from the shrimp. It’s a one-pan wonder that’s quick enough for weeknights but elegant enough for entertaining. Plus, you can easily adjust the spice level and customize the pasta shape to your liking.

Ingredients

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

• Pasta (such as linguine, spaghetti, or penne)
• Shrimp (peeled and deveined)
• Olive oil or butter
• Garlic (minced)
• Crushed tomatoes or tomato sauce
• Heavy cream or half-and-half
• Parmesan cheese (grated)
• Italian seasoning
• Red pepper flakes (optional)
• Fresh basil or parsley (chopped)
• Salt and pepper

Directions

1. Cook pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. Season shrimp with salt, pepper, and a pinch of red pepper flakes if desired.
3. Heat olive oil or butter in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
4. In the same skillet, add garlic and sauté until fragrant.
5. Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
6. Lower heat and stir in heavy cream, Parmesan cheese, and a splash of pasta water to create a creamy sauce.
7. Add pasta and shrimp back to the skillet, tossing until coated.
8. Garnish with fresh basil or parsley before serving.

Servings and timing

Serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes

Variations

• Add spinach or kale for extra greens.
• Use coconut milk instead of cream for a dairy-free version.
• Swap shrimp for scallops or chicken.
• Stir in sun-dried tomatoes for extra depth.
• Use gluten-free pasta if needed.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce. Not recommended for freezing due to the cream base.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking.

How do I prevent rubbery shrimp?

Cook only until they turn pink and opaque—overcooking makes them tough.

Can I make this without cream?

Yes, use extra tomato sauce and pasta water for a lighter dish.

What pasta shape works best?

Long noodles like linguine or spaghetti work well, but penne or rigatoni hold the sauce nicely.

Can I add wine to the sauce?

Yes, a splash of white wine before adding the tomatoes adds depth.

Is this dish spicy?

Only if you add red pepper flakes—you can adjust to taste.

Can I use fresh tomatoes instead of canned?

Yes, but cook them down longer to concentrate flavor.

What can I serve with this pasta?

Garlic bread and a crisp green salad are perfect sides.

Can I double the recipe?

Yes, just use a larger skillet or pot to fit everything comfortably.

Can I make it ahead?

You can prepare the sauce ahead and cook the pasta and shrimp just before serving for the freshest flavor.

Conclusion

Creamy Tomato Shrimp Pasta is a quick, flavorful, and satisfying dish that brings together tender shrimp, silky sauce, and perfectly cooked pasta. It’s the perfect choice for a cozy dinner at home or a special occasion without the hassle.

Creamy Tomato Shrimp Pasta

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A quick, elegant pasta dish featuring tender shrimp and al dente pasta tossed in a creamy tomato sauce with garlic, Parmesan, and fresh herbs—ready in under 30 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

1. 12 oz pasta (linguine, spaghetti, or penne)
2. 1 lb shrimp, peeled and deveined
3. 2 tbsp olive oil or butter
4. 3 cloves garlic, minced
5. 1 can (14 oz) crushed tomatoes or tomato sauce
6. 3/4 cup heavy cream or half-and-half
7. 1/2 cup freshly grated Parmesan cheese
8. 1 tsp Italian seasoning
9. 1/4 tsp red pepper flakes (optional)
10. 2 tbsp fresh basil or parsley, chopped
11. Salt and pepper, to taste

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Instructions

Cook pasta according to package instructions. Reserve 1/2 cup pasta water, drain, and set aside.

1. Season shrimp with salt, pepper, and red pepper flakes if using.
2. Heat olive oil or butter in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, add garlic and sauté until fragrant.
4. Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
5. Lower heat, stir in heavy cream, Parmesan, and a splash of reserved pasta water until sauce is creamy.
6. Add pasta and shrimp back to skillet, tossing to coat in sauce.
7. Garnish with basil or parsley and serve immediately.

Notes

1. Do not overcook shrimp to avoid toughness.
2. Use coconut milk for a dairy-free alternative.
3. Fresh tomatoes can replace canned but require longer cooking.
4. Add spinach or kale for extra nutrition.
5. A splash of white wine before adding tomatoes adds depth.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 520
• Sugar: 7g
• Sodium: 710mg
• Fat: 23g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 200mg