If your taste buds are craving a dish that’s bursting with flavor, comforting textures, and a vibrant color palette, then this Shrimp Pasta with Creamy Tomato Basil Sauce Recipe is absolutely going to be your new go-to. Imagine succulent, tender shrimp swimming in a luscious, tomato-rich creamy sauce infused with fresh basil—a perfect harmony that clings lovingly to every piece of pasta. It’s a dish that’s both elegant enough for a special evening and easy enough for any weeknight dinner that leaves everyone asking for seconds.
Ingredients You’ll Need
The beauty of this recipe is how straightforward and accessible the ingredients are, yet each one plays a crucial role in layering the flavor, perfecting the texture, and brightening the visual appeal of the dish. From the juicy shrimp to the fragrant basil, each component is a star in this culinary symphony.
- 12 ounces dried pasta (penne recommended): This holds the sauce beautifully with just the right amount of bite.
- 2 Tablespoons extra-virgin olive oil: Adds richness and helps sauté the shrimp and vegetables to golden perfection.
- 1 pound jumbo shrimp, peeled and deveined: The main protein, tender and flavorful when cooked right.
- 1 teaspoon sea salt, divided: Essential for seasoning shrimp, pasta water, and sauce evenly.
- 1 teaspoon freshly-ground black pepper, divided: Adds a subtle heat and depth to the entire dish.
- 1 cup diced white onion: Provides sweetness and a delicate crunch once sautéed.
- 6 garlic cloves, minced: Infuses the sauce with aromatic goodness and undertones of warmth.
- 1 (14-ounce) can crushed tomatoes: Creates the hearty tomato base that’s rich in flavor.
- 1 (14-ounce) can diced fire-roasted tomatoes, drained: Adds smoky complexity and texture.
- 3 Tablespoons fresh basil, julienned or chopped: Brings freshness and a sweet, peppery aroma to the sauce.
- 1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling: Provides a gentle kick that awakens the palate.
- 1/4 teaspoon dried oregano: Complements the tomato flavors with subtle herbal notes.
- Pinch of granulated sugar (optional): Balances acidity for a smoother sauce.
- 1/3 cup heavy cream: Enriches the sauce with a silky and indulgent finish.
- Optional toppings: Freshly grated Parmesan cheese, extra fresh basil, and more crushed red pepper flakes to customize each plate.
How to Make Shrimp Pasta with Creamy Tomato Basil Sauce Recipe
Step 1: Cook the Pasta Al Dente
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until just al dente—it should have a slight bite to it, so it holds its shape and texture when tossed with the sauce. Drain the pasta and set it aside while you prepare the sauce and shrimp.
Step 2: Sauté the Shrimp
While the pasta water is heating, warm 1 tablespoon of the extra-virgin olive oil in a large sauté pan over medium heat. Season the shrimp evenly with half of the salt and pepper. Add the shrimp to the pan and cook for 4 to 6 minutes, flipping once or twice until the shrimp turn a beautiful pink and are no longer translucent. This technique ensures they’re perfectly tender and juicy. Transfer the shrimp to a separate plate and keep them warm.
Step 3: Build the Creamy Tomato Basil Sauce
Back to the sauté pan, increase the heat to medium-high and add the remaining tablespoon of olive oil. Toss in the diced onion and stir to coat it in the oil. Sauté for about 4 to 5 minutes until the onion turns soft, translucent, and slightly sweet. Next, add the minced garlic and cook for an additional 1 to 2 minutes, stirring often until the aroma fills your kitchen. It’s the foundation of incredible flavor! Pour in both cans of tomatoes, add the basil, crushed red pepper flakes, oregano, the remaining salt, pepper, and if desired, a pinch of sugar to balance the tanginess. Stir everything together and bring the mixture to a gentle simmer. Let it reduce uncovered for 8 to 10 minutes, thickening into a rich, vibrant sauce. Stir in the heavy cream, folding it into the sauce to create that indulgently smooth finish.
Step 4: Combine Pasta, Sauce, and Shrimp
Now that your sauce is ready and your pasta perfectly cooked, toss the drained pasta into the pan with the creamy tomato basil sauce. Add the cooked shrimp back in and toss everything gently but thoroughly so every bite has that perfect contrast of creamy, tangy, and tender flavors united in harmony.
Step 5: Serve Immediately or Store for Later
Serve the pasta hot from the pan with your choice of optional toppings, or pack it up in a sealed container if you want to save some for later. This dish holds up beautifully in the fridge for a few days and can even be frozen for longer storage.
How to Serve Shrimp Pasta with Creamy Tomato Basil Sauce Recipe
Garnishes
Brighten your plate with a sprinkle of freshly grated Parmesan cheese that melts beautifully over the warm pasta, a scattering of extra fresh basil leaves for a pop of color and aroma, and a dash of crushed red pepper flakes if you like a little heat. These garnishes elevate both the flavor and visual appeal, making every bite irresistible.
Side Dishes
This dish pairs wonderfully with a crisp green side salad drizzled with lemon vinaigrette to cut through the richness, or some crusty garlic bread for dipping into that creamy tomato sauce. Roasted or steamed veggies like asparagus or green beans add a crisp freshness to round out the meal.
Creative Ways to Present
For a special occasion, twirl the pasta into neat nests on each plate, top each with a few whole cooked shrimp, and drizzle a little extra sauce over the top. For a rustic family-style dinner, serve it straight from the sauté pan, encouraging everyone to dig in and share. Either way, presentation can be as simple or refined as you wish.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your cooked shrimp pasta with creamy tomato basil sauce into an airtight container and refrigerate. It will stay fresh for up to 3 days while maintaining most of its original flavor and texture.
Freezing
This recipe freezes well, making it perfect for meal prep. Portion the pasta into freezer-safe containers or bags. Stored properly, it will last up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen up the sauce. Avoid the microwave when possible to keep the shrimp tender and prevent overcooking. Heat just until warmed through, and your dish will taste almost as fresh as when first made.
FAQs
Can I use a different type of pasta?
Absolutely! While penne is perfect for holding onto the creamy tomato basil sauce, other shapes like rigatoni, fusilli, or spaghetti would also work beautifully depending on your preference.
What can I substitute for heavy cream?
If you want a lighter option, half-and-half can work in a pinch, though the sauce will be less rich and velvety. For a dairy-free alternative, coconut cream makes a delicious substitution that adds its own unique flavor.
How do I know when the shrimp are cooked?
Shrimp cook quite quickly; you’ll notice they turn bright pink and opaque throughout. They should be firm but still tender to the touch—overcooking makes them rubbery, so keep a close eye during sautéing.
Can I prepare the sauce ahead of time?
Yes! The sauce can be made a day in advance and stored in the refrigerator. When ready to serve, simply reheat gently and toss with freshly cooked pasta and shrimp for the best flavor and texture.
Is this recipe spicy?
The recipe includes a mild amount of crushed red pepper flakes, giving it a gentle warmth but nothing overpowering. You can easily adjust the heat by adding more or less to suit your taste.
Final Thoughts
This Shrimp Pasta with Creamy Tomato Basil Sauce Recipe is truly one of those dishes that feels like a warm hug on a plate—full of comforting flavors with just the right touch of elegance. Whether you’re cooking for family, friends, or yourself, it’s a fantastic option to brighten dinner time with freshness, creaminess, and a splash of sophistication. Trust me, once you try it, it will become a beloved favorite in your recipe collection. So go ahead, dive in, and savor every delicious bite!
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Shrimp Pasta with Creamy Tomato Basil Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This shrimp pasta with creamy tomato basil sauce offers a luscious and comforting meal, combining tender jumbo shrimp with a rich, flavorful sauce made from fire-roasted tomatoes, fresh basil, and a touch of heavy cream. Perfect for a quick weeknight dinner or a casual gathering, this dish delivers a delightful balance of tangy, creamy, and mildly spicy flavors.
Ingredients
Pasta
- 12 ounces dried penne pasta
Shrimp
- 1 pound jumbo shrimp, peeled and deveined
- 1 teaspoon sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
Sauce
- 1 cup diced white onion (about 1 small onion)
- 6 garlic cloves, minced
- 1 (14-ounce) can crushed tomatoes
- 1 (14-ounce) can diced fire-roasted tomatoes, drained
- 3 tablespoons julienned or chopped fresh basil leaves
- 1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling
- 1/4 teaspoon dried oregano
- Pinch of granulated sugar (optional)
- 1/3 cup heavy cream
Optional Toppings
- Freshly grated Parmesan cheese
- Extra fresh basil
- Extra crushed red pepper flakes
Instructions
- Cook the pasta: Bring a large stockpot of generously salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté the shrimp: While the pasta water heats, heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Season the shrimp evenly with half the salt and pepper (1/2 teaspoon each). Add the shrimp to the pan and sauté for 4 to 6 minutes, flipping once or twice, until the shrimp are pink, cooked through, and opaque. Remove the shrimp from the pan and set aside.
- Prepare the sauce: Return the sauté pan to the stove and increase the heat to medium-high. Add the remaining 1 tablespoon olive oil. Stir in the diced onion and sauté for 4 to 5 minutes until the onion is soft and translucent, stirring occasionally. Add the minced garlic and cook for another 1 to 2 minutes until fragrant. Stir in the crushed tomatoes, diced fire-roasted tomatoes, fresh basil, crushed red pepper flakes, dried oregano, the remaining salt and pepper, and the pinch of sugar (if using). Bring the mixture to a simmer, then reduce heat to medium and let it simmer uncovered for 8 to 10 minutes until the sauce thickens. Stir in the heavy cream until fully combined.
- Combine pasta, shrimp, and sauce: Add the drained pasta and cooked shrimp to the pan with the creamy tomato basil sauce. Toss everything together gently to coat the pasta and shrimp evenly with the sauce.
- Serve: Serve the shrimp pasta immediately, garnished with optional toppings like freshly grated Parmesan cheese, extra fresh basil, and crushed red pepper flakes if desired. Leftovers can be stored in a sealed container in the refrigerator for up to 3 days or frozen for up to 3 months.
Notes
- Use jumbo shrimp for the best texture and flavor.
- Be careful not to overcook the shrimp; they cook quickly and become rubbery if left too long.
- Pinch of sugar helps balance the acidity of the tomatoes but is optional.
- For a lighter version, substitute half-and-half or milk for the heavy cream, but the sauce will be less rich.
- This dish stores well in the fridge and can be reheated gently on the stove or in the microwave.
- Add extra crushed red pepper flakes if you prefer spicier pasta.
