Creamy Tomato Shrimp Pasta
This shrimp pasta is one of those recipes that looks fancy but is surprisingly easy to make. It’s creamy, flavorful, and ready in under 30 minutes. Whether you’re cooking a family meal or planning a date night, this dish will be a hit with everyone!
Nothing beats a delicious bowl of pasta for weeknight dinners. My creamy shrimp Alfredo and spicy spaghetti have been long-time family favorites. But this delicious creamy tomato shrimp pasta has quickly become a new hit!
There is something irresistible about this shrimp spaghetti. The combination of seasoned shrimp and creamy tomato sauce just works so well. And even though it’s made with pantry staples, it tastes restaurant quality!
Shrimp Pasta Recipe
This is an overview of all the ingredients and steps to make shrimp pasta. Refer to the recipe card below for details.
Ingredients
- Shrimp: Use peeled and deveined shrimp large or jumbo shrimp.
- Pasta: Spaghetti, linguine, or fettuccine all work beautifully here.
- Garlic: Fresh garlic is essential for building depth and aroma.
- Tomato Paste: Adds acidity and freshness that balances the cream.
- Heavy Cream: Use 30% fat cream to prevent the sauce from splitting.
- Parmesan Cheese: Freshly grated is best. It melts smoothly and adds a nutty finish.
- Paprika: Use sweet paprika or smoked paprika for depth.
- Olive Oil, Salt, & Pepper: Use as needed.
How to Make Shrimp Pasta
1. Marinate the Shrimp: Toss shrimp with salt, pepper, and paprika. Let it sit for 15 minutes while you prep the sauce.
2. Sear the Shrimp: Heat olive oil in a large skillet. Cook shrimp for about 1–2 minutes per side until lightly charred and curled. Remove and set aside.
3. Build the Sauce: In the same pan, saute garlic until fragrant. Stir in tomato paste and cook on low for 2–3 minutes to deepen the flavor. Pour in heavy cream and stir until smooth. Add the seared shrimp, grated parmesan cheese and mix well.
4. Cook the Pasta: Meanwhile, boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
5. Combine Everything: Add pasta to the skillet, toss well, and loosen the sauce with a splash of pasta water. Finish with Parmesan for that glossy, silky texture.
6. Serve & Garnish: Sprinkle chopped parsley on top and serve immediately.
Ingredient Substitutions & Variations
- Tomato paste: Use tomato purée or passata as a substitute.
- Heavy cream: Use half-and-half or coconut milk for a lighter version.
- Spice: Add red pepper flakes or a dash of chili oil for a kick of spice.
- Cheese: Use Pecorino Romano for sharper flavor.
- Add-ons: Toss in spinach, sun-dried tomatoes, or roasted bell peppers for a wholesome meal.
Tips for the Best Shrimp Pasta
- Don’t overcook the shrimp: They turn rubbery fast. Remove them as soon as they’re opaque.
- Use pasta water wisely: It helps emulsify the sauce and gives it that glossy finish.
- Fresh Parmesan only: Pre-shredded versions won’t melt as well and can make the sauce grainy.
Storing Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing Shrimp Pasta
- Freeze in freezer safe containers or bags for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating Shrimp Pasta
- Reheat gently on the stove with a splash of cream or milk to revive the sauce.
- Avoid the microwave if possible to prevent overcooking the shrimp.
More Pasta Recipes
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Creamy Tomato Shrimp Pasta
INGREDIENTS
- 1 lb shrimp (peeled and deveined)
- 8 oz pasta (spaghetti, linguine, or fettuccine)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp paprika (sweet or smoked)
- 2 tbsp olive oil (plus more if needed)
- 4 garlic cloves (minced)
- 2 tbsp tomato paste
- 1 cup heavy cream
- 1/2 cup parmesan (freshly grated preferably)
- 1 tbsp salt (for boiling pasta)
- parsley
INSTRUCTIONS
- Season the shrimp: In a bowl, toss shrimp with salt, pepper, and paprika until evenly coated. Let it marinate for about 15 minutes while you prep the other ingredients.
- Cook the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side, until pink and slightly curled. Transfer to a plate.
- Sauté the garlic: In the same skillet, add a bit more oil if needed. Add minced garlic and sauté for 30 seconds until fragrant.
- Make the sauce: Stir in tomato paste and cook for 2–3 minutes over low heat to deepen the flavor. Pour in heavy cream, whisking until smooth and combined. Bring to a gentle simmer.
- Add the shrimp: Return the cooked shrimp to the skillet, tossing to coat in the sauce. Turn off the heat. Stir in Parmesan until melted and silky.
- Cook pasta: In a large pot of salted boiling water, cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain
- Toss it all together: Add the pasta to the skillet with the sauce. Sprinkle in Parmesan and toss until the sauce clings to every strand, adding a splash of reserved pasta water as needed for a glossy finish.
- Serve: Garnish with fresh parsley and extra Parmesan. Serve immediately while hot and creamy.
