Some pasta nights call for something richer than the usual red sauce. This creamy tomato shrimp pasta starts with whole tomatoes and garlic blistered in olive oil, then mashed into a bright base before heavy cream turns it velvety. Juicy shrimp cook right in the sauce and cling to every piece of penne. A shower of Parmesan and fresh herbs finishes the dish in under thirty minutes, making it ideal for both weeknights and casual dinners with friends.
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Why you’ll love this recipe
Whole tomatoes and cream create a silky sauce that clings perfectly.
- Blistered tomatoes give bright, fresh flavor without cans
- Shrimp cook quickly right in the velvety sauce
- One-pan method keeps cleanup simple and fast
- Parmesan and herbs add the perfect finishing touch
Ingredients
These simple ingredients build a rich, restaurant-style creamy tomato shrimp pasta.
- 12 oz penne pasta
- 1 lb large shrimp, peeled
- 8 small tomatoes
- 6 garlic cloves
- 3 tbsp olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan
- 2 tbsp fresh parsley
- Salt and black pepper
Cherry or plum tomatoes work best for quick blistering. Frozen shrimp are fine once thawed and patted dry. Half-and-half can replace heavy cream for a lighter sauce, though the texture will be slightly thinner. Any short pasta such as rigatoni or fusilli can stand in for penne.
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Step-by-step instructions
Follow these steps for a silky creamy tomato shrimp pasta every time.
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the penne until just al dente, then drain and reserve a splash of pasta water.
Step 2: Blister the tomatoes
Heat olive oil in a large skillet over medium heat. Add the whole tomatoes and garlic cloves, letting them sizzle until the skins wrinkle and soften.
Step 3: Mash the tomatoes
Use a fork to gently press and mash the softened tomatoes right in the pan. Stir until they break down into a chunky, fragrant sauce base.
Step 4: Add the shrimp
Place the peeled shrimp into the tomato mixture. Cook for two to three minutes, turning once, until they turn pink and opaque.
Step 5: Pour in the cream
Slowly stream the heavy cream into the skillet. Stir continuously so the sauce becomes smooth, pink, and slightly thickened.
Step 6: Combine with pasta
Add the drained penne to the creamy shrimp sauce. Toss gently until every piece is coated, adding a little reserved pasta water if needed.
Step 7: Season and finish
Taste and adjust with salt and black pepper. Sprinkle in most of the grated Parmesan and half the chopped parsley, stirring until melted.
Step 8: Serve immediately
Transfer the pasta to bowls and top with remaining Parmesan and parsley. Serve hot while the sauce is still silky and the shrimp are tender.
Tips & common mistakes
A few careful habits keep the sauce smooth and the shrimp perfect.
- Do not overcook the shrimp or they turn rubbery
- Mash tomatoes thoroughly for a more cohesive sauce
- Add cream off high heat to prevent curdling
- Reserve pasta water to loosen the sauce if needed
Creamy Tomato Shrimp Pasta
Equipment
- 1 | Large skillet |
- 1 | Large pot | for pasta
- 1 | Fork | for mashing tomatoes
- 1 | Wooden spoon |
- 1 | Cheese grater |
- 1 | Colander |
Ingredients
- 12 | oz | penne pasta |
- 1 | lb | large shrimp | peeled and deveined
- 8 | | small tomatoes |
- 6 | | garlic cloves |
- 3 | tbsp | olive oil |
- 1 | cup | heavy cream |
- 0.5 | cup | grated Parmesan | plus more for serving
- 2 | tbsp | fresh parsley | chopped
- | | salt and black pepper | to taste
Instructions
- Cook penne in salted boiling water until al dente; drain and reserve pasta water.
- Heat olive oil in a large skillet and add whole tomatoes and garlic cloves.
- Cook until tomato skins wrinkle and soften, then mash with a fork.
- Add shrimp and cook until pink and opaque, about 2–3 minutes.
- Pour in heavy cream and stir until the sauce is smooth and slightly thickened.
- Add drained penne and toss to coat, using pasta water if needed.
- Season with salt and pepper; stir in most of the Parmesan and parsley.
- Serve immediately topped with remaining cheese and herbs.
Notes
Store leftovers in an airtight container for up to 2 days; reheat gently with a splash of cream.
Use fresh tomatoes for the brightest flavor; canned can work in a pinch.
Do not overcook the shrimp or they will become tough.
Recipe variations
This creamy base adapts easily to different proteins and preferences.
- Swap shrimp for scallops or diced chicken breast
- Add red pepper flakes for a gentle spicy kick
- Use half-and-half instead of cream for a lighter version
- Stir in fresh spinach or basil at the end for greens
What to serve with this recipe
Simple sides balance the rich, creamy tomato shrimp pasta beautifully.
- Crisp green salad with lemon vinaigrette
- Warm garlic bread or crusty baguette slices
- Steamed asparagus or broccolini
- Chilled white wine or sparkling water with lemon
Read more: Spanish-Style Deviled Eggs with Smoky Paprika
Frequently asked questions
These answers help you master creamy tomato shrimp pasta with confidence.
Can I use canned tomatoes instead?
Fresh whole tomatoes give the brightest flavor, but a can of good-quality crushed tomatoes can work in a pinch. Reduce the cook time slightly and adjust seasoning as needed.
How do I keep the shrimp from overcooking?
Add them only after the tomatoes are mashed and cook just until pink. Remove the pan from heat as soon as they turn opaque to keep them tender.
Can I make this dish ahead of time?
The sauce can be prepared a few hours ahead, but add the pasta and shrimp just before serving. Reheating fully assembled pasta can make the shrimp tough.
What pasta shape works best?
Penne holds the creamy sauce well, but any short tubular or ridged shape such as rigatoni or fusilli also works beautifully and traps the shrimp pieces.
Final thoughts
This creamy tomato shrimp pasta proves that a few fresh ingredients can create a luxurious dinner in one pan. Blistered tomatoes, garlic, heavy cream, and plump shrimp come together in a sauce that feels special yet stays weeknight-friendly. Make it once and it will earn a regular spot in your rotation. Give it a try, leave a five-star rating, and share your favorite variation in the comments below.