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.
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.