Creamy Tomato Shrimp Pasta (25-Minute Dinner Recipe)
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My creamy tomato shrimp pasta is rich, cozy, and bright with tomato flavor. Sautéed fresh cherry tomatoes and tomato paste add tons of flavor, while the cream and Parmesan make it silky smooth. It comes together on the stovetop in just 25 minutes, making it the kind of weeknight Italian dinner that feels special without extra effort.
This creamy tomato shrimp pasta is one of those recipes I turn to when I want something comforting but still fresh and vibrant. I start by cooking onions, garlic, and cherry tomatoes until the tomatoes burst and turn saucy, filling the kitchen with the best kind of aroma. To add depth, I caramelize a spoonful of tomato paste, then deglaze the pan with a splash of white wine (or stock), which pulls all those flavorful bits into the sauce.
A little cream goes in next, followed by the shrimp, which cook quickly right in the sauce until they’re tender and perfectly done. Once the pasta is added, I always pour in some of the pasta cooking water, which loosens the sauce just enough and, thanks to the starch, helps it cling beautifully to every noodle. I think that finishing it off with a big handful of fresh basil and plenty of Parmesan makes the whole dish feel extra special.
The best part? This entire recipe comes together in about 25 minutes, start to finish. It’s quick enough for a busy weeknight, but tastes like something you’d happily order at a restaurant. Cozy, a little indulgent, and incredibly satisfying, this is weeknight pasta at its very best.
How I like to serve this
For me, pasta and a classic Caesar salad are always a winning combo. For a meal that feels extra special, I’ll serve some garlic bread on the side.
Creamy Tomato Shrimp Pasta (25-Minute Dinner Recipe)
Ingredients
- 8 ounces short tubed pasta (try penne, mezzi rigatoni, or ziti)
- 2 tablespoons olive oil
- 1 small onion (finely minced)
- 1 pint cherry tomatoes (cut in half)
- 3 cloves garlic (finely minced)
- 1 teaspoon EACH: salt and pepper
- 1 pinch chili flakes
- 2 tablespoons tomato paste
- ½ cup dry white wine
- ¾ cup whipping cream
- 1 ½ lb shrimp
- ¼ cup Parmesan cheese
- ¼ cup basil
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. When the pasta is cooked, remove 1 cup of the cooking water and then drain the pot.8 ounces short tubed pasta
- While the pasta water is heating, begin making the sauce. Heat the oil in a large frying pan over medium heat. Add the onion and cook until it's translucent, about 3 minutes. Increase the heat to medium-high and add the tomatoes, garlic, salt, pepper, and chili flakes and continue to cook until the tomatoes break down easily when squished with the back of a wooden spoon.2 tablespoons olive oil, 1 small onion, 1 pint cherry tomatoes, 3 cloves garlic, 1 teaspoon EACH: salt and pepper, 1 pinch chili flakes
- Stir in the tomato paste and cook it to caramelize for 3 minutes. Pour in the white wine and scrape the bottom of the pan. Let it boil until it evaporates.2 tablespoons tomato paste, ½ cup dry white wine
- Add the cream and shrimp and return the pan to a boil. Cook for 2-3 minutes, until the shrimp are cooked through.¾ cup whipping cream, 1 ½ lb shrimp
- Stir in the cooked pasta, parmesan, and basil. Add enough of the reserved pasta cooking water to loosen the sauce and then serve right away.¼ cup Parmesan cheese, ¼ cup basil
Notes
Nutrition
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