Creamy Tomato Shrimp Pasta
Creamy Tomato Shrimp Pasta is a delightful weeknight meal that elevates your dining experience. This luscious dish features tender shrimp and al dente pasta enveloped in a rich, velvety sauce made from fresh garlic, ripe tomatoes, and heavy cream. With vibrant flavors and simple preparation, it’s perfect for impressing family and friends without spending hours in the kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz spaghetti
- 1 lb raw shrimp (deveined)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic (minced)
- 1 can (14.5 oz) whole tomatoes (with juices)
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil (chopped)
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook the spaghetti in salted boiling water until al dente; reserve ½ cup of pasta water before draining.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant (about 30 seconds). Add shrimp and cook until pink (3-4 minutes).
- Stir in canned tomatoes, crushing them slightly as they cook. Add heavy cream, salt, pepper, and red pepper flakes; simmer for about 5 minutes until slightly thickened.
- Toss cooked spaghetti into the sauce; add reserved pasta water as needed for consistency. Mix gently until well combined.
- Remove from heat; stir in chopped basil and grated Parmesan cheese before serving warm.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg
Keywords: For a lighter version, substitute heavy cream with half-and-half or coconut milk. Feel free to add vegetables like spinach or zucchini for extra nutrition. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.