Creamy Tomato Garlic Shrimp Pasta
This Creamy Tomato Garlic Shrimp Pasta is a comforting, elegant dish combining succulent shrimp with a rich tomato cream sauce and tender linguine.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Spatula
- Sharp knife and cutting board
- Measuring cups and spoons
Ingredients
Main Ingredients
- 8 oz pasta Linguine or spaghetti
- 1 lb shrimp peeled and deveined, medium or large size
- 2 tbsp olive oil for sautéing shrimp and garlic
- 4 cloves garlic minced fresh
- 14 oz crushed tomatoes 1 can, good quality
- 1 cup heavy cream adds silky, creamy consistency
- 1 tsp Italian seasoning blend of herbs
- salt and pepper to taste
- fresh basil for garnish
- Parmesan cheese grated, for serving, optional
Instructions
Preparation and Cooking
- Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining to help loosen the sauce later if needed.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, seasoning lightly with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the pan and set aside.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the crushed tomatoes and stir in the Italian seasoning. Let the sauce simmer gently for 5-7 minutes to deepen the flavors.
- Slowly stir in the heavy cream, blending until the sauce turns a beautiful pinkish hue and becomes creamy. Taste and adjust salt and pepper as needed.
- Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the drained pasta and mix everything together, adding reserved pasta water a little at a time if the sauce needs thinning.
- Serve immediately, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- Substitute shrimp with scallops or firm white fish for a different seafood flavor.
- For dairy-free, replace heavy cream with coconut cream, noting the flavor change.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to preserve texture.
- Reserve pasta water to adjust sauce consistency when combining pasta and sauce.