Creamy Tomato Shrimp Pasta
This shrimp pasta is a simple pasta dish with incredible flavor! It’s easy, made with pantry staples, and ready in under 30 minutes.
Whether you’re cooking weeknight dinner or planning a date night, nothing beats a delicious bowl of pasta. My creamy shrimp alfredo and spicy spaghetti have been long time family favorites. But this creamy shrimp pasta has quickly become a new hit!
There is something irresistible about this dish. The combination of well seasoned shrimp and creamy tomato sauce just works so perfectly. It tastes restaurant quality even though it’s made with pantry staples.
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, deveined shrimp. Medium or large shrimp work well.
- Pasta: Spaghetti, linguine, or fettuccine work well with this recipe.
- Garlic: Fresh garlic is essential for aroma and flavor.
- Tomato paste: Use tomato paste or concentrate to reduce cooking time and extra depth of flavor.
- Heavy cream: Use 30% fat cream to prevent the sauce from splitting or curdling.
- Parmesan cheese: Use freshly grated parmesan cheese. The boxed parmesan does not melt as well.
- Paprika: Use smoked paprika for added flavor.
- Herbs: Use fresh parsley or basil to garnish the pasta.
- Olive oil, Salt, & Pepper
How to Make Shrimp Pasta
1. Season the shrimp: Toss shrimp with salt, pepper, and paprika. Let it sit for 15 minutes.
2. Sear the shrimp: Heat olive oil in a large skillet. Sear shrimp for about 1-2 minutes per side until lightly charred and curled. Remove and set aside.
3. Make the sauce: In the same pan, saute garlic until it turns golden. Add tomato paste and cook 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: Boil pasta in salted water until al dente (almost cooked but still has a bite). Reserve 1 cup of cooking water before draining.
5. Combine everything: Add cooked pasta to the skillet and toss well. Add some pasta water if the sauce seems dry.
6. Garnish & serve: Garnish with fresh parsley or basil. Serve into plates and grate some more parmesan cheese.
Ingredient Substitutions
- Tomato paste: 1 cup of tomato puree or passata can also be used. However it needs to be cooked down until it forms a paste-like consistency.
- Heavy cream: Use half and half or coconut milk for a lighter version.
- Parmesan: Other cheeses like grana padano, pecorino romano, or asiago may be used.
Variations to Try
- Add-ons: Toss in spinach, sun-dried tomatoes, bell peppers, or kale for a wholesome meal.
- Spice: Add red pepper flakes or chili oil for a kick of spice.
Tips for the Best Shrimp Pasta
- Don’t overcook the shrimp. They turn rubbery when overcooked.
- Use pasta water to loosen the sauce.
- Use fresh parmesan cheese. The pre-shredded versions won’t melt well and will make the sauce grainy.
- Prepare the sauce in advance and add pasta just before serving.
Storage & Reheating
- Reheat gently on the stove with a splash of cream or milk to revive the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for upto 3 months.
More Pasta Recipes
Shrimp Pasta Video
Watch how to make shrimp pasta with creamy tomato sauce in this step-by-step video. If you enjoyed this recipe, please subscribe to my YouTube channel.
Did you love this shrimp pasta recipe?
If you loved this recipe, I would appreciate it so much if you would leave a rating and review!
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.
