Creamy Tomato Shrimp Pasta
Whole tomatoes and garlic blistered in olive oil, mashed into a bright base, then enriched with heavy cream and juicy shrimp. Tossed with penne and finished with Parmesan for a silky one-pan dinner.
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
Pat shrimp dry before adding so they sear lightly instead of steaming.
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.
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.