This Creamy Tomato Shrimp Pasta is a restaurant-quality dish that you can whip up right in your own kitchen. The plump shrimp and al dente pasta swim in a rich, velvety tomato sauce with just the right hint of garlic and herbs. Ready in just 30 minutes, it’s the perfect solution for those evenings when you want something impressive without spending hours in the kitchen!
Why You’ll Love This Recipe
- Quick and Elegant: This dish looks and tastes like you spent hours in the kitchen, but it comes together in just 30 minutes—perfect for busy weeknights or impromptu dinner guests.
- Flavor Explosion: The combination of sweet shrimp, tangy tomatoes, and savory garlic creates a harmony of flavors that will make your taste buds dance.
- Crowd-Pleaser: Even picky eaters can’t resist this pasta! The creamy sauce isn’t too heavy, and the seafood flavor is balanced perfectly with the tomato base.
- Versatile: This dish works for casual family dinners but is elegant enough for date nights or entertaining friends.
Ingredients You’ll Need
- Shrimp: The star of the show! Always buy them peeled and deveined to save time. Fresh is best, but good-quality frozen shrimp works wonderfully too.
- Pasta: Penne is perfect for catching all that delicious sauce in its ridges and hollow centers. The sauce clings to each piece beautifully.
- Crushed Tomatoes & Tomato Paste: These create the foundation of our sauce. The paste adds richness and depth that you simply can’t get from tomatoes alone.
- Garlic: Don’t be shy with it! Garlic and shrimp are meant to be together.
- White Wine: Adds acidity and complexity to the sauce. Choose something you’d enjoy drinking for the best flavor.
- Clam Juice: This secret ingredient adds a wonderful depth of seafood flavor that complements the shrimp perfectly.
- Heavy Cream: Just enough to make the sauce luxuriously creamy without being too heavy.
- Parmesan Cheese: Always use freshly grated for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that prevent proper melting.
- Herbs and Seasonings: Basil, red pepper flakes, salt and pepper create layers of flavor that elevate this dish from good to incredible.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Seafood Medley: Add scallops, mussels, or clams for an impressive seafood pasta.
- Vegetable Boost: Toss in some spinach, roasted red peppers, or cherry tomatoes for added nutrition and color.
- Protein Swap: Not a seafood fan? This sauce works beautifully with chicken or Italian sausage instead.
- Lighter Version: Substitute half and half for the heavy cream and reduce the Parmesan for a lighter, but still delicious, dish.
How to Make Creamy Tomato Shrimp Pasta
Step 1: Prepare the Shrimp
Season your shrimp generously with salt and pepper. Heat olive oil in a large, deep skillet over medium heat. Add the shrimp and garlic, cooking for about 4 minutes until the shrimp turn pink and opaque. Remove the shrimp and set aside—but leave all those wonderful flavors in the pan!
Step 2: Create the Sauce
Without cleaning the pan (those shrimp and garlic bits are flavor gold!), add crushed tomatoes, tomato paste, basil, red pepper flakes, wine, clam juice, and heavy cream. Bring the mixture to a boil, then reduce the heat and let it simmer for about 8 minutes until it thickens slightly. The sauce should coat the back of a spoon when it’s ready.
Step 3: Cook the Pasta
While your sauce is simmering, cook the penne according to package directions until al dente. Remember to salt your pasta water generously—it should taste like the sea!
Step 4: Combine and Finish
Add ½ cup of Parmesan directly into the sauce, stirring until it melts. Then add the cooked pasta and reserved shrimp, tossing everything to coat evenly. The pasta will absorb some of the sauce as it sits, so don’t worry if it seems a bit saucy at first.
Step 5: Serve and Garnish
Divide among plates, top with additional Parmesan cheese, and sprinkle with fresh herbs if desired. The heat of the pasta will slightly melt the cheese, creating little pockets of savory goodness throughout your dish.
Pro Tips for Making the Recipe
- Don’t Overcook the Shrimp: They’ll continue cooking slightly when added back to the hot sauce. Remove them from the heat as soon as they turn pink.
- Reserve Some Pasta Water: Before draining your pasta, save about ½ cup of the starchy cooking water. If your final dish seems too thick, add a splash to loosen it up.
- Wine Selection Matters: Use a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc that you’d happily drink. The flavor concentrates as it cooks.
- Taste Before Serving: The saltiness of Parmesan varies, so always taste and adjust seasoning before bringing to the table.
How to Serve
This creamy pasta is a meal in itself but pairs wonderfully with simple sides that complement without competing:
Perfect Pairings:
- A crisp green salad dressed with lemon vinaigrette cuts through the richness beautifully.
- Crusty garlic bread is essential for soaking up every last bit of that amazing sauce.
- A chilled glass of the same white wine you used in cooking makes for a harmonious beverage pairing.
Presentation Ideas:
- Serve family-style in a large, shallow bowl with tongs for easy serving.
- For individual portions, twirl the pasta into a mound and arrange shrimp on top for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Store in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and develop overnight, making this dish sometimes even better the next day!
Freezing
This pasta doesn’t freeze well due to the cream sauce and seafood. It’s best enjoyed fresh or as refrigerated leftovers.
Reheating
Reheat gently on the stovetop over medium-low heat with a splash of cream or milk to restore the sauce’s silky texture. Microwave on 50% power, stirring halfway through, if you’re in a hurry.
FAQs
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Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking. Excess moisture can make the shrimp steam rather than sauté, preventing that beautiful caramelization that adds flavor.
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I don’t have clam juice. Can I substitute something else?
While clam juice adds a distinctive seafood depth, you can substitute additional chicken broth or wine. For a similar seafood flavor, dissolving a seafood bouillon cube in warm water works in a pinch.
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Can I make this dish ahead for a dinner party?
You can prepare components ahead—cook the shrimp and make the sauce up to a day before, storing them separately. Cook fresh pasta just before serving and combine everything. Add a splash of cream when reheating to refresh the sauce.
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Is there a non-alcoholic substitute for the white wine?
Certainly! Use additional chicken broth with a tablespoon of fresh lemon juice to mimic the acidity and complexity that wine provides. The alcohol cooks off during simmering, but this substitute works perfectly for those who prefer to avoid alcohol entirely.
Final Thoughts
This Creamy Tomato Shrimp Pasta brings restaurant elegance to your dinner table with surprisingly little effort. The combination of sweet shrimp, tangy tomatoes, and creamy sauce creates a dish that feels indulgent without being complicated. Next time you’re tempted to make a reservation, remember this recipe waiting in your back pocket—it might just become your new special occasion go-to!
Print
Creamy Tomato Shrimp Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Tomato Shrimp Pasta is a delightful and indulgent dish combining tender shrimp, a rich tomato cream sauce, and al dente penne pasta. With a blend of garlic, Parmesan cheese, and a touch of basil, this recipe brings restaurant-quality flavor to your table in under 30 minutes. Perfect for a comforting weeknight dinner or a special occasion!
Ingredients
- Season the Shrimp Start by seasoning the peeled and deveined shrimp with salt and freshly ground black pepper to enhance its natural flavor.
- Cook the Shrimp Heat olive oil in a large, deep skillet over medium heat. Add the shrimp and minced garlic, and sauté for about 4 minutes, or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set it aside for later use.
- Prepare the Sauce Without cleaning the skillet (to retain the shrimp flavor), pour in the crushed tomatoes, tomato paste, dried basil, red pepper flakes, white wine or chicken broth, clam juice, and heavy whipping cream. Stir everything together and bring the mixture to a boil. Reduce the heat to medium-low and allow it to simmer for 8 minutes, stirring occasionally, to thicken the sauce.
- Cook the Pasta While the sauce simmers, boil the penne pasta in salted water according to the package instructions. Drain the pasta and set it aside.
- Combine Everything Stir 1/2 cup of grated Parmesan cheese into the sauce, then add the shrimp and cooked pasta. Toss everything together until evenly coated in the sauce. Taste and adjust seasonings with more salt and pepper if needed.
- Garnish and Serve Serve immediately, garnished with the remaining grated Parmesan cheese, and optional chopped fresh parsley and basil for added freshness and aroma.
Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture.
- White wine brings a deeper flavor to the sauce, but chicken broth works as an excellent substitute for a non-alcoholic option.
- You can adjust the amount of red pepper flakes based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 960
- Fat: 17
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47
- Fiber: 3g
- Protein: 32g
- Cholesterol: 230
