If you’re looking to impress your dinner guests or simply treat yourself to a bowl of pure comfort, Shrimp Pasta with Creamy Tomato Basil Sauce is the dish you’ve been searching for. This recipe delivers a luscious tangle of perfectly cooked pasta, tender shrimp, and a sauce that’s equal parts bright, savory, and creamy. The basil ties everything together with its fresh, herbaceous lift, making each bite as exhilarating as the last. Whether you’re a seafood aficionado or just dipping your toes in, this showstopper is bound to become a regular in your kitchen rotation.

Shrimp Pasta with Creamy Tomato Basil Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simple-but-essential ingredients that come together to create gorgeous flavor and color. Each component plays a starring role, from the briny shrimp to the vibrant basil—so choose the best you can find!

Fettuccine or Spaghetti Pasta (8 ounces): Pick your favorite noodle shape; both twirl perfectly and hold onto the creamy sauce.
Large Shrimp (1 pound, peeled and deveined): Fresh or frozen, just make sure they’re cleaned—they cook up sweet and succulent.
Olive Oil (2 tablespoons): Adds a lovely richness and helps the shrimp sear beautifully.
Garlic (3 cloves, minced): Brings in deep, aromatic flavor that can’t be beat.
Canned Diced Tomatoes (14.5 ounces, with juices): The foundation of the sauce—choose fire-roasted for extra depth if you like.
Heavy Cream (1/2 cup): Makes the sauce extravagantly smooth and luscious.
Parmesan Cheese (1/4 cup, grated): Adds a salty, nutty bite that melts right into the sauce.
Fresh Basil (1/4 cup, chopped): Essential for that signature basil-fresh finish.
Red Pepper Flakes (1/4 teaspoon, optional): For those who crave a subtle kick of heat.
Salt and Pepper: Balances and brings out every other flavor.
Extra Basil and Parmesan (for garnish): A final flourish for color, fragrance, and even more cheesy goodness.

How to Make Shrimp Pasta with Creamy Tomato Basil Sauce

Step 1: Cook the Pasta

Start by grabbing your favorite large pot and bringing a generous amount of salted water to a rolling boil. Drop in the fettuccine or spaghetti and cook according to the package directions until al dente—you want it to have just a bit of bite. Don’t forget to reserve about a half cup of that magical pasta water before draining, since it’s perfect for loosening the sauce later if you need a silkier finish.

Step 2: Sauté the Shrimp

Pat your shrimp dry and give them a sprinkle of salt and pepper. Heat up the olive oil in a big skillet over medium-high, then add the shrimp in a single layer. Let them cook undisturbed for 2 to 3 minutes per side, just until they’re pink and opaque. Avoid overcooking—they’ll finish in the sauce later! Scoop them onto a plate and set aside.

Step 3: Build the Creamy Tomato Basil Sauce

In that same skillet (no need to wash; those flavorful bits are gold!), toss in the minced garlic. Sauté for about 30 seconds, just until fragrant. Pour in the canned tomatoes with all their juices and let the mixture come to a gentle simmer. Now, stir in the heavy cream and grated Parmesan. Add salt, pepper, and a pinch of red pepper flakes if you’re feeling bold. Let the sauce bubble gently for 3 to 4 minutes, until it thickens ever so slightly and the colors meld into a beautiful blush hue.

Step 4: Finish the Pasta

Return the cooked shrimp to the skillet, then tumble in the drained pasta. Give everything a generous toss to coat, adding your reserved pasta water a splash at a time for luxurious silkiness. Just before serving, fold in the chopped fresh basil. That burst of green will liven everything up and release all its garden-fresh aroma right at the end.

How to Serve Shrimp Pasta with Creamy Tomato Basil Sauce

Garnishes

A final shower of grated Parmesan and ribbons of fresh basil transforms your creation into restaurant-worthy fare. Don’t be shy—scattering extra basil not only looks stunning but fills your kitchen with mouthwatering fragrance just before you dig in.

Side Dishes

Keep it simple with a crisp green salad, perhaps with a tangy vinaigrette to balance the creaminess, or warm slices of crusty bread for sopping up every last drop of that dreamy sauce. Steamed asparagus or garlicky green beans also pair beautifully if you want a bright, veggie-packed plate.

Creative Ways to Present

For a playful touch, twirl portions of the Shrimp Pasta with Creamy Tomato Basil Sauce into individual nests on each plate and perch a few shrimp right on top. Serve in deep pasta bowls for a cozy, casual vibe, or garnish with edible flowers and a basil sprig for a show-stopping dinner party main. This dish looks good no matter how you serve it!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The pasta and shrimp will keep well for up to two days—just remember that the sauce will thicken as it sits, but the flavors only get cozier.

Freezing

While shrimp freeze fairly well, creamy sauces can be a bit tricky—sometimes separating once thawed. If you need to freeze, do it as soon as the dish has cooled, placing it in an airtight, freezer-safe container. Thaw in the fridge overnight for best results, and know that a good stir and a splash of cream while reheating can bring everything back together.

Reheating

For best texture, reheat the Shrimp Pasta with Creamy Tomato Basil Sauce gently on the stovetop over low heat, adding a bit of cream, milk, or pasta water to loosen up the sauce as it warms. Microwave reheating works, too—just use half-power and stir every minute so the shrimp stay tender and the sauce stays creamy.

FAQs

Can I use frozen shrimp for this Shrimp Pasta with Creamy Tomato Basil Sauce?

Absolutely! Just be sure to let the shrimp thaw completely and pat them dry before cooking so you get a good sear. Frozen shrimp are convenient and still deliver that sweet, briny flavor.

Is there a lighter alternative to heavy cream?

Yes, you can swap half-and-half for the heavy cream for a lighter (but still luxurious) sauce, or even try a splash of whole milk. Keep in mind, the sauce will be less rich but just as delicious.

Do I have to use fettuccine or spaghetti?

Not at all! Penne, linguine, or even short pasta shapes work beautifully. The creamy tomato basil sauce will coat any noodle you choose, so pick your favorite.

Can I make Shrimp Pasta with Creamy Tomato Basil Sauce ahead for a party?

While best served fresh, you can prepare the sauce and pasta separately in advance. Reheat the sauce gently, toss in cooked pasta and shrimp just before serving, and finish with fresh basil for the perfect make-ahead meal.

What wines pair well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc is fabulous with Shrimp Pasta with Creamy Tomato Basil Sauce, as both cut through the richness and complement the basil and shrimp. If you prefer reds, a light-bodied Pinot Noir works too.

Final Thoughts

I hope you’re as excited as I am to bring this Shrimp Pasta with Creamy Tomato Basil Sauce to your table! It’s an absolute showstopper that’s easy enough for a weeknight yet impressive for guests. Give it a try, and don’t be surprised if it becomes your new go-to comfort dish. Enjoy every twirl and every bite!

Shrimp Pasta with Creamy Tomato Basil Sauce Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a delightful dish of Shrimp Pasta with Creamy Tomato Basil Sauce, a perfect blend of succulent shrimp, flavorful tomatoes, and creamy sauce, all tossed with pasta for a satisfying meal.

Ingredients

Scale

Pasta:

8 ounces fettuccine or spaghetti pasta

Shrimp:

1 pound large shrimp (peeled and deveined)

Sauce:

2 tablespoons olive oil
3 cloves garlic (minced)
1 can (14.5 oz) diced tomatoes
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup fresh basil (chopped)
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Extra fresh basil and Parmesan for garnish

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Instructions

Cook the pasta: Prepare the pasta according to package instructions until al dente. Set aside, saving 1/2 cup of pasta water.
Sear the shrimp: Season shrimp with salt and pepper. Sear in a skillet over medium-high heat until pink and opaque. Remove shrimp and set aside.
Make the sauce: In the same skillet, sauté garlic, add diced tomatoes, simmer, then add cream, Parmesan, salt, pepper, and red pepper flakes. Let simmer until slightly thickened.
Combine ingredients: Return shrimp to skillet, add pasta, toss together, adding pasta water if needed. Stir in fresh basil.
Serve: Garnish with basil and Parmesan before serving.