Creamy Shrimp Tomato Pasta
This Creamy Shrimp Tomato Pasta is a quick and comforting restaurant-style dinner made with tender shrimp, fresh Roma tomatoes, garlic, Parmesan cheese, and a rich cream sauce tossed with your favorite short pasta. Ready in just 30 minutes, it's perfect for busy weeknights, meal prep, or an easy homemade dinner that feels special.
Equipment
- Large pot
- Large skillet or sauté pan
- Colander
- Cutting board
- Chef’s knife
- Wooden spoon or silicone spatula
- Cheese grater
- Measuring cups and spoons
- Tongs
Ingredients
- 1 lb 450 g short pasta (penne, rigatoni, or fusilli)
- 1 lb shrimp peeled and deveined
- 4–6 pc Roma tomatoes diced
- 1 to 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella optional, for extra creaminess
- 4–5 cloves garlic minced
- 1 small onion or shallot finely diced (optional)
- 2–3 tablespoons olive oil or butter
- Salt to taste
- Freshly ground black pepper to taste
- ½ teaspoon dried oregano or Italian seasoning
- ¼ teaspoon crushed red pepper flakes optional
- 1 tablespoon lemon juice or 1 teaspoon lemon zest optional
- Fresh basil chopped, for garnish (optional)
- Reserved pasta water as needed
Instructions
Cook the Pasta
- Bring a large pot of generously salted water to a boil. Cook the pasta 1–2 minutes less than the package directions until al dente. Reserve 1 cup of pasta water before draining.
Prepare the Shrimp
- Pat the shrimp dry with paper towels and season lightly with salt, black pepper, and red pepper flakes if using.
Cook the Shrimp
- Heat 1–2 tablespoons olive oil or butter in a large skillet over medium-high heat. Cook the shrimp for 1–2 minutes per side until pink and opaque. Remove from the pan and set aside.
Build the Sauce
- Reduce the heat to medium. Add more butter or oil if needed.
- Sauté the onion for about 2–3 minutes until softened. Add the garlic and cook for another 30–60 seconds until fragrant.
- Stir in the diced Roma tomatoes with a pinch of salt. Cook for 3–4 minutes until the tomatoes soften and release their juices. Mash a few tomatoes with the back of a spoon if you prefer a smoother sauce.
Make It Creamy
- Pour in the heavy cream and bring to a gentle simmer.
- Add the Parmesan cheese and mozzarella (if using), stirring until completely melted and smooth.
- Season with oregano, black pepper, and lemon juice or zest if desired.
- If the sauce becomes too thick, stir in reserved pasta water a little at a time until you reach your preferred consistency.
Combine Everything
- Return the shrimp to the skillet.
- Add the cooked pasta and gently toss until evenly coated with the creamy tomato sauce.
- Cook for another 1–2 minutes so the pasta absorbs the flavors.
- Taste and adjust the seasoning with additional salt and pepper if needed.
Serve
- Turn off the heat and garnish with fresh basil and extra grated Parmesan before serving.
- Enjoy immediately while hot.
Notes
Freshly grated Parmesan melts much better than pre-shredded cheese.
Don't overcook the shrimp—they only need about 1–2 minutes per side.
Reserve pasta water before draining; it helps create a silky, restaurant-quality sauce.
Cherry tomatoes or grape tomatoes can be substituted for Roma tomatoes.
Add spinach, mushrooms, asparagus, or broccoli for extra vegetables.
For additional flavor, deglaze the pan with a splash of dry white wine before adding the tomatoes.
Leftovers keep in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk, cream, or pasta water to loosen the sauce.
Don't overcook the shrimp—they only need about 1–2 minutes per side.
Reserve pasta water before draining; it helps create a silky, restaurant-quality sauce.
Cherry tomatoes or grape tomatoes can be substituted for Roma tomatoes.
Add spinach, mushrooms, asparagus, or broccoli for extra vegetables.
For additional flavor, deglaze the pan with a splash of dry white wine before adding the tomatoes.
Leftovers keep in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk, cream, or pasta water to loosen the sauce.