Easy enough for a weeknight, but fancy enough for a dinner party, this Creamy Shrimp and Tomato Pasta is creamy and cheesy and so packed full of flavor.
Shrimp and pasta are a match made in heaven! For more dinner ideas, also try this Shrimp Alfredo, Shrimp Pasta with Poblano Cream Sauce, or Key West Penne.
I’ve been on a creamy pasta kick lately, and am adding this Creamy Shrimp and Tomato Pasta my arsenal. I decided to use shrimp because I try to make sure that I have shrimp frozen in the freezer. The other ingredients are all pantry staples, so a delicious meal is always at my fingertips!! I especially love that this Creamy Tomato Pasta with Shrimp is sophisticated enough to serve to company, but it’s easy enough to whip up on a weeknight for my family. Win, win!!
Ingredients
Pasta: I used spaghetti in this recipe, which I think works perfectly, but feel free to change things up and use fettuccine noodles, or even a short cut pasta, like penne.
Oil: Olive oil will give you the best flavor. You could also use a more neutral oil, like vegetable or canola.
Onion & Garlic: These are both for flavor.
Tomato Sauce: This is the tomato sauce that comes in a can – not spaghetti sauce. It should just be pureed tomatoes, and sometimes they do have some spices added.
Italian Seasoning: I like to rub the Italian seasoning between my fingers before adding it to release the oils and make it more flavorful.
Cream: This is not a low calorie dish, so we’re going all in and using heavy whipping cream.
Parmesan: If you use freshly grated Parmesan, it will melt into the dish easier.
Shrimp: The majority of the shrimp I can buy comes previously frozen, but that works just fine. You’ll just want to make sure it is thawed and that it has been deveined. You’ll also want to remove the tails to make it easier to eat.
Parsley: I like to add on a little bit of freshness at the end, but this is not required.
How to Make Creamy Shrimp and Tomato Pasta
STEP 1 – PASTA: Bring a large pot of water to a boil, salt, and cook the pasta to al dente. Before you drain the pasta, reserve a mug-full of the pasta water.
STEP 2 – SAUCE: To make the sauce, saute the onion in the oil, then add the garlic. Stir in the tomato sauce and the seasoning, and let it simmer. Once it has simmered for about 10 minutes, stir in the cream and the parmesan and cook until the cheese is melted.
STEP 3 – SHRIMP: In another skillet, cook the shrimp in the remaining oil, just until it is pink and cooked.
STEP 4 – COMBINE: Combine the sauce, the pasta, and the shrimp. If needed, add some of the pasta water to loosen up the sauce. Serve right away, topped with parsley.
More Pasta Dinner Ideas
Baked Ravioli
Baked Spaghetti
Cowboy Spaghetti
Lemon Pepper Shrimp Pasta
Bacon and Brie Fettuccine
Skillet Lasagna
Creamy Shrimp and Tomato Pasta
Ingredients
- 1 lb spaghetti noodles
- 2 tablespoons olive oil (divided)
- 1 cup chopped onion
- 5 cloves garlic (minced)
- 2 15-oz each cans tomato sauce
- 1 teaspoon Italian seasoning
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- 1 lb shrimp (peeled and deveined, tails removed)
- fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil. Salt generously, then add the spaghetti. Cook until al dente. Before draining, reserve a mug full (at least a cup) of the pasta water.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook another 30 seconds, until fragrant. Add the tomato sauce and the Italian seasoning. Bring to a bubble, then reduce the heat to a simmer. Let the sauce cook and reduce for about 10 minutes.
- Increase the heat slightly, and stir in the cream. Once the sauce is back to a simmer, add the cheese and stir until melted. Taste the sauce and season with salt and pepper, if needed.
- In another skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the shrimp and cook just until pink, 4-5 minutes.
- Add the cooked pasta to the sauce, along with the shrimp. Stir to combine, adding the starchy pasta water as needed to loosen the sauce. Serve, topped with parsley if desired.
Jessica says
Hi! I’m hoping to make this tomorrow, wondering about the tomato sauce amounts? Is it 15 cans of 2oz or 2 cans of 15oz each? Just want to make sure!!
Deborah says
Sorry about that!! I have fixed the recipe, but it’s 2 15-oz cans. 🙂
Neha says
I m confused with tomato sauce quantity. Can I sub it with fresh tomatoes
Deborah says
Sorry – the recipe format came out strange for some reason, but I’ve fixed it! And you could probably use fresh tomatoes, but I’m afraid I wouldn’t know the amounts since I haven’t tried it.
Anna C. says
I am assuming the recipe should be 2 , 15 oz. cans tomato sauce, not 15, 2 oz. cans ?
Deborah says
Yes, sorry – the recipe has been fixed. 🙂
cakeSpy says
This looks so warming. I love shrimp with pasta but I feel like it’s usually white sauce. I love the creamy tomato sauce. It sounds delicious. Looks awesome too, of course!
Deborah says
I do love shrimp with a white sauce, but I couldn’t get enough of this! Thanks, Jessie!
Anna says
This is one of the most delicious pasta dishes. Don’t be put off by the homemade sauce-it’s really easy! Rave reviews!! Thank you!
Tori//Gringalicious.com says
Oh man. I adore any kind of pasta but when you throw in shrimp it’s like the best!!!!