Who doesn’t love a big bowl of spicy, saucy pasta served alongside juicy shrimp? This creamy Shrimp and Tomato pasta is what pasta dreams are made of. Linguine tossed in a white wine and tomato cream sauce with lots of parmesan cheese. Then topped with seasoned jumbo shrimp.
I’ve been wanting to have a big bowl of saucy pasta for a while. When I thawed some shrimp for the day, I knew I had to make some.
This shrimp and tomato pasta is the perfect dish when you’re craving something cozy and delicious but don’t want to spend hours on a dish. It’s creamy, cheesy, garlicky with a little kick. All perfect components for an amazing pasta!
Ingredients for Shrimp and Tomato Pasta
here’s what you’ll need to make this pasta
Linguine: I recommend any type of long pasta.
Shrimp: juicy colossal shrimp were used for this recipe.
Heavy cream: Heavy whipping cream makes this pasta super creamy. You can also use half and half.
White Wine: use a dry white wine like Sauvignon Blanc or Pinot Grigio.
Tomatoes: I recommend using grape or cherry tomatoes.
Parmesan Cheese: grated.
Seasonings: red pepper flakes, salt, pepper, onion powder, garlic powder, blackened seasoning.
Olive Oil: use a good quality Extra Virgin Olive Oil
Butter: unsalted.
Reasons you’ll love this Creamy Shrimp and Tomato Pasta?
- EASY! It’s super easy to make and comes together in about 30 minutes.
- It’s Flavorful. This creamy shrimp linguine is packed with so much flavor.
- Perfect for lunch or a quick weeknight meal.
How to make?
This pasta is very simple to make-
- Cook the Pasta: Boil the linguine in salted water according to the package instructions for al dente.
- Prepare the Protein: Season the shrimp with olive oil, Complete seasoning, onion powder, paprika, Blackened seasoning, salt, and pepper. Mix until coated. Sear the shrimp until it’s almost cooked. Remove from the pan.
- Make the Sauce: In the same pan, add butter and oil. Add in red pepper flakes and garlic, sautéing until fragrant, about 1 minute. Add halved tomatoes and a pinch of salt. Let the tomatoes simmer until they blister. Deglaze the pan with white wine and simmer for about 4 minutes until it reduces. Pour in heavy cream, then season the sauce with onion powder, garlic powder, Blackened seasoning, Italian seasoning, fresh thyme, and black pepper. Squeeze in fresh lemon. Add Parmesan cheese and mix on low until melted and incorporated into the sauce.
- Serve: Toss the pasta in the sauce, adding pasta water as needed to loosen. Add back in the shrimp. Garnish with Italian seasoning or parsley and additional Blackened seasoning, if desired. Serve and enjoy!
Best Pasta to Use
I opted for a somewhat thin noodle, and linguine was perfect. Feel free to select any long noodle variety to absorb all the delicious sauce.
Protein Variations
If you don’t eat shrimp feel free to substitute. Here are some protein alternatives.
- chicken
- salmon
- lobster
- scallops
- steak
- mushrooms
What veggies can I add?
feel free to get creative with this shrimp and tomato pasta. I used what I had on hand. But adding veggies like mushrooms, spinach, or chopped kale would be perfect addition to this dish.
More Recipes To Try
Black Eyed Peas
Chicken Rasta Pasta
Million Dollar Stuffed Shells
The BEST Roasted Tomato Soup
If you make my Shrimp and Tomato Pasta, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Shrimp and Tomato Pasta
Ingredients
For the shrimp
- 1 lb colossal shrimp
- 1 tbsp olive oil
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Blackened seasoning
- 1/2 tsp Badia Complete seasoning
- 1/4 tsp paprika
- 1/4 tsp black pepper
For the pasta
- Linguine
- 2 tbsp unsalted butter
- 2 tbsp EVOO
- 3 cloves garlic sliced or minced
- 1/2 tsp Red pepper flakes use to your discretion
- 1 cup grape tomatoes
- ⅓ cup pasta water
- 1/3 cup Sauvignon blanc
- 1 cup Heavy Cream
- 1 cup Parmesan reggiano or Italian mixed cheese
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Blackened seasoning
- 1/2 tsp Italian seasoning
- 1/4 tsp fresh thyme
- salt + pepper to taste
- 1 Lemon juice
Instructions
- In a bowl, season cleaned and deveined shrimp with onion powder, garlic powder, Blackened seasoning, complete seasoning, paprika and black pepper. Mix until coated and set aside.
- Bring a large pot of salted water to a boil. Add in linguine and cook according to the package instructions.
- Slice tomatoes in halves and set aside.
For the sauce
- In a large skillet add 1 tsp of olive oil and sear shrimp 2 minutes on both sides, or until cooked. Remove from the pan.
- Add in butter and more olive oil. Once it begins to bubble, add in red pepper flakes and garlic. Cook until fragrant, about 1-2 minutes. Next add in tomatoes and a pinch of salt. Simmer on medium until the tomatoes begin to blister, about 4 minutes.
- Deglaze the pan with white wine. Once it begins to reduces, reduce the heat and pour in heavy whipping cream. Mix to combine, then season with Italian seasoning, Blackened seasoning, onion powder, garlic powder, fresh thyme, black pepper and lemon juice. Taste and adjust seasonings if needed
- Once the sauce begins to bubble add in cheese and mix to combine. Toss in the linguine and mix to combine until the pasta is fully coated. Add back in the shrimp. Top with Italian seasoning and blackened seasoning if desired.
- Serve alongside warm bread and enjoy!
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
