Name: 15-Minute Creamy Tomato Garlic Butter Shrimp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 10 ounceslinguinidry weight (or any pasta); 1 yellow onionmedium (diced); 2 tablespoonsbutteror olive oil; 6 clovesgarlicminced; 1 poundraw jumbo shrimpprawns (peeled and deveined); 2 teaspoonsdried basil; 1 teaspoonsaltdivided; 3 cuppassataor marinara sauce; 1/2 chicken bullion cubecrushed (or 1 teaspoon stock powder); 2 tablespoonsfresh parsley; 1 teaspoonground black pepperdivided; 1 pinchgranulated sugar; 2/3 cupmilkor half and half or heavy cream; 1 handfulparmesan cheesegrated (to serve); 1 pinchfresh parsleyto serve

Jump to Recipe

This shrimp pasta is the weeknight supper I reach for when the day ran long but I still want something satisfying on the table. It’s fast, focused, and forgiving: sweet shrimp, bright tomato, garlic, a hit of butter, and a splash of milk to make a silky sauce. It feels like a restaurant dish but takes minutes and a single skillet to finish.

I like this recipe because it asks for only small, clear moves — boil the pasta, soften an onion, sweat garlic, sear shrimp, stir in passata and milk, and finish by tossing the pasta in the pan. Little steps, big payoff. If you time them right, the whole thing comes together in about the time it takes to set the table.

No need for dramatic technique. Read through the steps, prep your mise en place, and keep the heat steady. I include swaps, what to avoid, and reheat tips so you can make this reliably any night of the week.

Ingredient Checklist

10 ounces linguine — dry weight; holds sauce well, or use any pasta you have on hand.
1 yellow onion — medium, diced; provides a sweet savory base when softened.
2 tablespoons butter — or olive oil; the fat for sautéing and flavor. Use butter for richness, oil for a lighter start.
6 cloves garlic — minced; the aromatic backbone of the sauce. Add as directed to avoid burning.
1 pound raw jumbo shrimp — peeled and deveined; the star protein that cooks quickly and benefits from a brief sear.
2 teaspoons dried basil — concentrate simple Italian flavor without needing fresh herbs.
1 teaspoon salt — divided; seasons pasta water and sauce. Splitting it helps control final seasoning.
3 cups passata — or marinara sauce; the tomato base that keeps the sauce smooth and bright.
1/2 chicken bouillon cube — crushed, or 1 teaspoon stock powder; boosts savory depth without extra liquid.
2 tablespoons fresh parsley — fresh flavor folded into the sauce; reserve a little for garnish.
1 teaspoon ground black pepper — divided; adds warmth. Splitting keeps it balanced through cooking.
1 pinch granulated sugar — cuts tomato acidity and sharp edges.
2/3 cup milk — or half and half or heavy cream; creates the creamy texture. Use what you have.
1 handful Parmesan cheese — grated, to serve; brightens and rounds the finished dish.
1 pinch fresh parsley — to serve; a finishing herb for color and freshness.

How to Prepare (Creamy Tomato Garlic Butter Shrimp)

Bring a large pot of salted water to a boil and cook 10 ounces linguine according to package instructions until al dente. Drain and set the pasta aside while you make the sauce.
Heat 2 tablespoons butter (or olive oil) in a large skillet over medium heat.
Add 1 medium diced yellow onion and cook, stirring occasionally, until the onion is translucent, about 3–5 minutes.
Add 6 cloves minced garlic and cook, stirring, until fragrant, about 30 seconds.
Sprinkle 2 teaspoons dried basil, 1/2 teaspoon of the 1 teaspoon salt, and 1/2 teaspoon of the 1 teaspoon ground black pepper over the skillet. Add 1 pound raw jumbo shrimp (peeled and deveined) and sauté: cook about 2 minutes on the first side, then flip and cook about 1 more minute, until the shrimp are mostly opaque.
Add 3 cups passata (or marinara sauce), 1/2 crushed chicken bouillon cube (or 1 teaspoon stock powder), 2 tablespoons fresh parsley, and a pinch of granulated sugar. Add the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon ground black pepper. Stir to combine and let the sauce heat through for about 1 minute.
Pour in 2/3 cup milk (or half and half or heavy cream), stir, and continue cooking for about 1 minute more, or until the shrimp are fully cooked through and the sauce is hot and slightly thickened.
Add the cooked and drained linguine to the skillet and toss gently until the pasta is fully coated with the creamy tomato garlic butter shrimp sauce.
Serve immediately, topping each portion with a handful of grated Parmesan cheese and a pinch of fresh parsley. Adjust seasoning with additional salt or pepper if desired.

Why It Works Every Time

The formula here is simple and dependable: aromatics + quick-cook protein + a bright tomato base + a little dairy to round it out. Onions and garlic establish savory depth. Passata brings concentrated tomato flavor without chunks or long simmering. The milk smooths acidity and creates a silky emulsion with the butter.

Shrimp are the perfect choice for speed. They take only a few minutes to turn opaque and firm; that quick sear gives them texture without drying them out. Tossing the pasta into the pan lets the starch coat the sauce, helping it cling to each strand instead of sliding off.

Ingredient Swaps & Substitutions

Pasta — any short or long pasta works. If you use short pasta, toss directly; if you use a very delicate pasta, be gentler when mixing.
Butter or olive oil — either is fine. Use olive oil for a slightly lighter, fruitier note; butter adds richness.
Passata — marinara works as listed. If you only have canned crushed tomatoes, blitz them slightly for a smoother texture.
Milk — half-and-half or cream will make a richer sauce; low-fat milk will thin it slightly but still work.
Shrimp — you can use peeled, deveined shrimp of similar size. For a non-seafood option, thin-cut chicken breasts or firm fish could be used, but cook times will change.
Bouillon — stock powder or a splash of bottled stock can replace the crushed cube for the same savory boost.

Recommended Tools

Large pot — for boiling the pasta.
Large skillet — wide enough to sear shrimp and toss pasta in the sauce.
Tongs or pasta fork — for moving and tossing the linguine into the pan.
Colander — to drain the pasta quickly.
Grater — for fresh Parmesan at the end.
Measuring cups and spoons — for precise liquid and seasoning amounts.

Don’t Do This

Don’t overcook the shrimp. Once they firm up and turn opaque, remove them from direct high heat; they continue to cook in the sauce. Overcooked shrimp become rubbery.
Don’t dump cold milk straight into a very hot pan without stirring. Add it slowly and stir so the sauce stays smooth and doesn’t separate.
Don’t skip salting the pasta water. It’s your first chance to season the noodles themselves; underseasoned pasta gives a flat overall dish.
Don’t leave the sauce unattended at very high heat. Passata can splatter and scorch; medium heat keeps flavors focused and prevents burning.

Nutrition-Minded Tweaks

Lower fat: Use milk or a lower-fat milk instead of cream, and use olive oil in place of some butter.
More veg: Fold in baby spinach or steamed broccoli after the milk step to boost fiber and bulk without changing technique.
Lower sodium: Use low-sodium passata and skip or reduce the bouillon cube; taste and finish with small pinches of salt instead.
Whole grains: Swap in whole wheat or legume-based pasta for more fiber and protein.

Testing Timeline

Practice makes this dish turn out the same way every time. Here’s a check you can follow for timing in a single-pan rhythm.

0:00–0:02 — Put a large pot of salted water on to boil; gather and measure all ingredients.
0:02–0:10 — Boil pasta to al dente according to package. Start the skillet during this time so it’s hot when the pasta finishes.
0:10–0:13 — Sauté onion then garlic, season, add shrimp and sear as directed (about 3 minutes total for shrimp).
0:13–0:14 — Add passata, bouillon, parsley, sugar, salt, and pepper; heat through for about a minute.
0:14–0:15 — Stir in milk, finish cooking shrimp, add pasta, toss, plate, and garnish.

Total active time: roughly 15 minutes once the water boils. The key is starting the skillet while pasta cooks so you’re not waiting at the end.

Cooling, Storing & Rewarming

Cool the dish quickly by transferring to a shallow container and refrigerating within two hours. Stored in an airtight container, this keeps well for up to 2 days. The pasta will absorb sauce over time; the shrimp remain best eaten within that window.

To rewarm, gently heat in a skillet over medium-low with a splash of milk or water to loosen the sauce. Stir frequently and warm just until heated through. Microwaving works too; add a tablespoon of water or milk and cover loosely, reheating in short bursts to avoid overcooking the shrimp.

Reader Q&A

Q: Can I use frozen shrimp? A: Yes. Thaw thoroughly and pat dry before cooking; excess moisture will steam the shrimp instead of searing them.
Q: My sauce is too thin. What now? A: Simmer a little longer to reduce, or stir in an extra splash of grated Parmesan to help thicken. Cook gently so shrimp stay tender.
Q: Can I make the sauce ahead? A: You can make the sauce (without the milk) and chill it; add milk and shrimp and finish on the stove before tossing with freshly cooked pasta.
Q: Shrimp are raw in the center — what went wrong? A: They likely needed a bit more cooking time after flipping. Make sure they’re opaque and slightly firm before removing them from heat; small variations in size change cook time.

Bring It to the Table

Serve this pasta warm with grated Parmesan and a light sprinkle of fresh parsley for color. A lemon wedge on the side brightens each bite if you like an acidic lift. For a simple dinner, pair with a crisp green salad and a crusty loaf to mop up the sauce. If you’re entertaining, set the Parmesan and extra parsley in a small bowl at the table so guests can finish plates to taste.

This is a straightforward, fast recipe that feels impressive. It rewards precision in timing more than technique. Keep shrimp cook time short, keep the heat steady, and toss the pasta in the pan so every bite is coated. Enjoy — and don’t be surprised if this becomes a repeat weeknight favorite.

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