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Creamy Tomato Basil Shrimp Penne

This Creamy Tomato Basil Shrimp Penne is rich, comforting, and bursting with fresh flavors. Perfect for a quick, indulgent weeknight dinner packed with shrimp and fresh basil.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 4 servings

Ingredients

  • 8 ounces penne pasta
  • 1 pound shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 can (14.5 ounces) diced tomatoes drained
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil chopped
  • salt and pepper to taste
  • red pepper flakes optional

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about ½ cup of pasta water to loosen the sauce later if needed.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the peeled and deveined shrimp in a single layer and season lightly with salt and pepper. Sauté for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Add the drained diced tomatoes and stir to combine with the garlic. Let this cook for 2-3 minutes to warm through and allow the flavors to meld.
  • Pour in the heavy cream and stir well to combine with the tomatoes. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
  • Stir in the grated Parmesan cheese until melted and smooth. Then add the chopped fresh basil and optional red pepper flakes for a hint of spice. Taste and adjust seasoning with salt and pepper as needed.
  • Return the cooked shrimp to the skillet along with the drained penne pasta. Toss everything together gently to coat the pasta and shrimp evenly with the creamy tomato basil sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
  • Serve immediately, garnished with extra basil or Parmesan if desired. This dish pairs beautifully with a fresh green salad or garlic bread for a satisfying meal.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons

Notes

  • Use canned diced tomatoes in winter months when fresh tomatoes aren’t available for best flavor.
  • Swap fresh basil for dried basil or Italian seasoning if fresh herbs are out of season.
  • Thaw frozen shrimp before cooking to ensure even cooking and best texture.
  • For a lighter sauce, substitute half-and-half or whole milk for heavy cream, though it will be less rich.
  • To reheat leftovers, warm gently with a splash of cream or milk to restore creaminess and avoid overcooking shrimp.