This creamy tomato shrimp pasta delivers pure comfort in under 30 minutes. Juicy shrimp, burst tomatoes, and penne swim in a rich, stretchy cheese sauce that creates that irresistible pull every time. I first made it on a busy weeknight when I needed something fast yet impressive. The combination of fresh garlic, sweet tomatoes, and melted cheese turns simple ingredients into a restaurant-worthy dish that always earns second helpings.
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Why you’ll love this recipe
This one-pan wonder brings big flavor with minimal effort and cleanup.
- Ready in under thirty minutes total
- Uses everyday pantry and fridge staples
- Creates dramatic cheese pull for photos
- Perfect balance of creamy and bright tomato
Ingredients
Gather these simple items for a silky sauce and perfectly cooked shrimp.
- 12 oz penne pasta
- 1 lb large shrimp, peeled
- 1 pint cherry tomatoes
- 4 cloves garlic
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan
- 1/2 cup shredded mozzarella
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped parsley Fresh tomatoes and garlic form the base; cream and cheeses create the signature stretch. Swap heavy cream for half-and-half for a lighter version, or use pre-cooked shrimp if short on time. Gluten-free penne works perfectly too.
Another reader favorite: Grilled Loaded Hash Browns with Bacon
Step-by-step instructions
Follow these clear steps for a creamy, restaurant-style shrimp pasta every single time.
Step 1: Boil the pasta
Bring a large pot of salted water to a rolling boil. Cook penne until al dente, then reserve one cup of pasta water before draining.
Step 2: Sauté the garlic
Heat olive oil in a wide skillet over medium heat. Add smashed garlic cloves and cook until fragrant and lightly golden, about one minute.
Step 3: Cook the tomatoes
Add whole cherry tomatoes to the pan. Use a fork to gently crush them so they release juices and form a quick sauce.
Step 4: Add the shrimp
Nestle raw shrimp among the tomatoes. Cook two to three minutes per side until they turn pink and opaque.
Step 5: Pour in the cream
Reduce heat to medium-low and stir in heavy cream. Let the mixture simmer gently until it thickens slightly and coats the spoon.
Step 6: Combine pasta and sauce
Add the drained penne directly to the skillet. Toss thoroughly so every piece is coated in the tomato-cream mixture.
Step 7: Melt the cheeses
Sprinkle grated Parmesan and mozzarella over the pasta. Stir constantly until the cheeses melt into long, stretchy strands.
Step 8: Finish and serve
Creamy Tomato Shrimp Pasta
Equipment
- 1 | Large pot | for boiling pasta
- 1 | Wide skillet |
- 1 | Wooden spoon |
- 1 | Fork | for cru
Ingredients
- 12 | oz | penne pasta |
- 1 | lb | large shrimp | peeled and deveined
- 1 | pint | cherry tomatoes |
- 4 | cloves | garlic | smashed
- 2 | tbsp | olive oil |
- 1 | cup | heavy cream |
- 1 | cup | grated Parmesan |
- 1/2 | cup | shredded mozzarella |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 2 | tbsp | chopped parsley |
Instructions
- Bring a large pot of salted water to a boil and cook penne until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a wide skillet over medium heat. Add garlic and cook until fragrant.
- Add cherry tomatoes and crush gently with a fork to release juices.
- Nestle shrimp into the pan and cook 2–3 minutes per side until pink.
- Stir in heavy cream and simmer until slightly thickened.
- Add drained pasta and toss to coat. Add a splash of pasta water if needed.
- Sprinkle Parmesan and mozzarella over the pasta and stir until melted and stretchy.
- Season with salt, pepper, and parsley. Serve immediately while the cheese is still pulling.
- NUTRITION
Notes
Reheat gently on the stove with a splash of cream or pasta water.
Use pre-cooked shrimp only if adding at the very end to avoid overcooking.
Freshly grated cheese melts better and creates a stronger cheese pull.
Season with salt, pepper, and chopped parsley. Lift a spoonful high to show off the cheese pull, then serve immediately.
Tips & common mistakes
Avoid these pitfalls for the creamiest sauce and perfectly tender shrimp.
- Do not overcook shrimp or they turn rubbery
- Reserve pasta water to loosen sauce if needed
- Grate cheese fresh for best melting and pull
- Keep heat low after adding cream to prevent splitting
Recipe variations
Customize this flexible base to suit any craving or dietary need.
- Add red pepper flakes for a spicy kick
- Swap shrimp for chicken or scallops
- Use half-and-half for a lighter version
- Stir in spinach at the end for extra greens
What to serve with this recipe
Complete the meal with these simple, complementary sides and drinks.
- Crisp green salad with lemon vinaigrette
- Garlic bread for soaking up extra sauce
- Chilled white wine or sparkling water
- Roasted asparagus or broccolini on the side
Pairs well with this: Onion Cheese Frittata Recipe: Golden One-Pan Breakfast
Frequently asked questions
Here are answers to the questions home cooks ask most about this dish.
Can I make this ahead of time?
The pasta is best served fresh, but leftovers keep two days in the fridge. Reheat gently with a splash of cream or water to restore creaminess.
What if I don’t have heavy cream?
Half-and-half or whole milk works in a pinch. The sauce will be slightly thinner, so simmer a minute longer to thicken.
How do I get the best cheese pull?
Use a mix of Parmesan and mozzarella, and serve the pasta immediately while the cheese is still molten and stretchy.
Can I use frozen shrimp?
Yes, thaw them completely and pat dry first. Excess water will dilute the sauce and prevent proper searing.
Final thoughts
This creamy tomato shrimp pasta proves that weeknight dinners can still feel special. The combination of juicy shrimp, bright tomatoes, and that legendary cheese pull makes it a repeat favorite in my kitchen. Give it a try, then leave a comment with your rating and any twists you added. I can’t wait to hear how it turned out for you!
