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Shrimp Tomato Cream Pasta

This dish features a rich and silky tomato cream sauce tossed with tender shrimp and pasta. The sauce is built quickly in a skillet, using pantry staples like canned tomatoes, garlic, and cream, resulting in a comforting, visually appealing plate with a vibrant red hue and smooth texture. Perfect for busy weeknights, it combines simple ingredients into a satisfying, indulgent meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta preferably spaghetti or linguine
  • 1 lb shrimp peeled and deveined, fresh or frozen (thawed thoroughly)
  • 1 can crushed tomatoes 14 oz can
  • 0.5 cup heavy cream
  • 4 cloves garlic minced
  • 2 tablespoons olive oil good quality, fruity
  • to taste salt and pepper for seasoning
  • 1/4 cup fresh basil or parsley chopped, for garnish
  • 1 tablespoon lemon juice optional, for brightness

Equipment

  • Large skillet
  • Pasta pot
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, heat a large skillet over medium heat and add olive oil. Once shimmering, add minced garlic and sauté for about 30 seconds until fragrant, with a golden aroma filling the kitchen.
  3. Add the shrimp to the skillet, cooking for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  4. Pour in the crushed tomatoes and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and develops a rich, vibrant red color. Season with salt and pepper to taste.
  5. Lower the heat and pour in the heavy cream, stirring constantly until the sauce becomes silky and smooth. If it thickens too much, loosen it with a splash of the reserved pasta water.
  6. Return the cooked shrimp to the skillet, tossing gently to coat them in the sauce. Cook for another 2 minutes until everything is heated through and flavors meld.
  7. Add the cooked pasta to the skillet, tossing gently to coat every strand in the creamy tomato sauce. Adjust seasoning with salt, pepper, and a squeeze of lemon juice if using.
  8. Garnish with chopped fresh basil or parsley for a burst of freshness and color. Serve immediately while hot, with extra herbs if desired.

Notes

For an extra layer of flavor, sprinkle red pepper flakes during sautéing or add grated Parmesan when serving. Use fresh herbs for the best aroma and taste.