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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.

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

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

Find it online: https://thefamilycooking.com/creamy-tomato-shrimp-pasta/