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Homemade Creamy Tomato Basil Shrimp Pasta recipe photo
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Creamy Tomato Basil Shrimp Pasta

This Creamy Tomato Basil Shrimp Pasta is SO EASY! Succulent shrimp meets luscious tomato cream sauce and fresh basil for a quick, elegant dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 ounces pasta spaghetti or fettuccine works beautifully
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 15 ounces crushed tomatoes canned
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil chopped
  • Salt and pepper to taste
  • Red pepper flakes optional, for a touch of heat

Instructions

  • Bring a large pot of salted water to a boil. Add your pasta of choice—spaghetti or fettuccine—and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
  • 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 and season with salt, pepper, and a pinch of red pepper flakes if using. Cook for about 2 minutes per side or until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
  • In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the crushed tomatoes, stirring to combine. Let the sauce simmer for 5-7 minutes to thicken slightly and deepen in flavor.
  • Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Mix well until the sauce is creamy and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
  • Return the cooked shrimp to the skillet along with the drained pasta. Toss everything gently to coat the pasta and shrimp evenly in the sauce. Stir in the fresh chopped basil and adjust seasoning with salt and pepper to taste.
  • Plate the pasta and garnish with extra basil or Parmesan if desired. Serve immediately and enjoy.

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Wooden Spoon or Silicone Spatula
  • Colander
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Reserve pasta water to adjust sauce consistency and help it cling to pasta.
  • Red pepper flakes are optional but add a nice gentle heat to the dish.
  • Leftovers keep well refrigerated for up to 2 days; reheat gently with a splash of cream or water.