Introduction

After a long day, you want a delicious, easy, and satisfying meal. Imagine settling in with a warm bowl of something truly special. This Garlic Shrimp and Tomato Cream Pasta is the perfect solution. It works for weeknight dinners or special occasions. It is delicious and simple to make.

Why Make This Recipe

This Garlic Shrimp and Tomato Cream Pasta combines savory garlic, sweet tomatoes, tender shrimp, and rich cream. It is quick and easy, perfect for busy schedules without giving up great taste. You can also change it to fit your preferences or diet. This dish tastes like it came from a fancy restaurant, but you make it right in your own kitchen.

How to Make Garlic Shrimp and Tomato Cream Pasta

Making this pasta dish is simple. You will gather your ingredients, cook them in steps, and then combine everything for a creamy, flavorful meal.

Ingredients of Garlic Shrimp and Tomato Cream Pasta

Pasta: 12 ounces linguine or fettuccine
Shrimp: 1 pound large shrimp, peeled and deveined (fresh or frozen, thawed)
Garlic: 6-8 cloves, minced (fresh is best!)
Tomatoes: 1 (28-ounce) can crushed tomatoes or diced tomatoes
Cream: 1 cup heavy cream
Aromatics (optional): 1 small onion or 2 shallots, finely chopped
Herbs: 1/4 cup fresh basil, chopped; 2 tablespoons fresh parsley, chopped
Cheese: 1/2 cup grated Parmesan cheese, plus more for serving
Olive Oil: 2 tablespoons
Butter: 2 tablespoons
Salt: To taste
Pepper: To taste
Red Pepper Flakes (optional): 1/2 teaspoon, for a little spice

Directions of Garlic Shrimp and Tomato Cream Pasta

Prep Your Ingredients: Chop your garlic, onion (if using), and herbs. Have your shrimp ready.
Cook the Pasta: Boil a large pot of salted water. Cook the pasta according to package directions until it is al dente (firm to the bite). Reserve 1 cup of pasta water before draining.
Sauté the Shrimp: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.
Build the Flavor Base: In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. If using, add the chopped onion or shallots and cook until soft, about 3-5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Do not burn the garlic.
The Tomato Immersion: Pour in the crushed tomatoes. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to combine. Season with salt and pepper to taste, and red pepper flakes if you want a kick.
Creamy Indulgence: Stir in the heavy cream and half of the Parmesan cheese. Mix well until smooth.
Combine & Toss: Add the cooked pasta to the sauce. Add the cooked shrimp. Toss everything gently to coat the pasta and shrimp with the sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
Final Touches: Stir in the fresh basil and parsley.

How to Serve Garlic Shrimp and Tomato Cream Pasta

Serve this Garlic Shrimp and Tomato Cream Pasta hot, right from the skillet. Garnish with extra fresh Parmesan cheese and a sprinkle of fresh herbs.

How to Store Garlic Shrimp and Tomato Cream Pasta

Store leftover Garlic Shrimp and Tomato Cream Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.

Tips to Make Garlic Shrimp and Tomato Cream Pasta

Do not overcook the shrimp. They cook quickly and can become tough if left on the heat too long.
Always reserve pasta water. This starchy water helps to thin the sauce and make it cling better to the pasta.
Taste and adjust seasoning throughout. Add salt, pepper, or red pepper flakes as you cook to achieve the perfect flavor balance.
Use good quality ingredients. Fresh garlic and good canned tomatoes make a big difference in taste.

Variation

Spicy Kick: Add more red pepper flakes, or a dash of cayenne pepper for extra heat.
Herbaceous Twist: Try fresh oregano, thyme, or chives for different herb flavors.
Vegetable Boost: Stir in fresh spinach, sun-dried tomatoes, or diced bell peppers for added vegetables.
Cheese Please: Experiment with other cheeses like mozzarella or a blend of Italian cheeses.
Lightening It Up: Use half-and-half instead of heavy cream or a dairy-free cream alternative.

FAQs

Can I make this Garlic Shrimp and Tomato Cream Pasta ahead of time?

You can prepare the sauce ahead of time. Cook the pasta and shrimp just before you plan to serve to ensure the best texture.

What kind of shrimp is best for Garlic Shrimp and Tomato Cream Pasta?

Use large or extra-large shrimp, fresh or frozen. Make sure they are peeled and deveined for ease of use.

How can I store leftover Garlic Shrimp and Tomato Cream Pasta?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.

Classic Garlic Shrimp and Tomato Cream Pasta

This classic recipe combines succulent shrimp and al dente pasta with a rich and creamy tomato sauce infused with garlic and fresh herbs, perfect for a satisfying weeknight meal.

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Prep Time 15

Cook Time 40

Total Time 55

Servings 4 people

Calories 820 kcal

Equipment

Large Pot
Large Skillet or Dutch Oven
Cutting board
Knife

Ingredients

Main Ingredients

12 ounces Pasta linguine or fettuccine
1 pound Shrimp large, peeled and deveined (fresh or frozen, thawed)
6-8 cloves Garlic minced (fresh is best!)
1 28-ounce Crushed Tomatoes can (crushed or diced)
1 cup Heavy Cream
1 small or 2 Onion or Shallots finely chopped, optional
1/4 cup Fresh Basil chopped
2 tablespoons Fresh Parsley chopped
1/2 cup Parmesan Cheese grated, plus more for serving

Fats and Seasonings

2 tablespoons Olive Oil
2 tablespoons Butter
Salt To taste
Pepper To taste
1/2 teaspoon Red Pepper Flakes optional, for a little spice

Instructions

Preparation

Chop garlic, onion (if using), and herbs, ensuring shrimp are ready for cooking.

Cooking Steps

Boil a large pot of salted water and cook pasta until al dente, reserving 1 cup of pasta water before draining.
Heat 1 tablespoon each of olive oil and butter in a skillet, then cook shrimp for 2-3 minutes per side until pink and opaque; remove and set aside.
Add remaining olive oil and butter to the same skillet; sauté chopped onion or shallots until soft, then add minced garlic and cook for 1 minute until fragrant.
Pour in crushed tomatoes, bring to a simmer, and cook for 10-15 minutes to combine flavors, seasoning with salt, pepper, and optional red pepper flakes.
Stir in heavy cream and half of the Parmesan cheese until the sauce is smooth.
Add cooked pasta and shrimp to the sauce, tossing gently to coat; use reserved pasta water, a tablespoon at a time, to reach desired consistency.
Finally, stir in the fresh basil and parsley.

Notes

For an extra depth of flavor, consider using fire-roasted crushed tomatoes. Adjust red pepper flakes to your preferred level of spice.

Garlic Shrimp and Tomato Cream Pasta: How to Make It in 30