Creamy Tomato Shrimp Pasta
Creamy Tomato Shrimp Pasta
Ingredients
- 3 tablespoons olive oil
- 5 large whole fresh tomatoes, roughly chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- to taste salt
- to taste freshly ground black pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1/2 block cream cheese, about 4 ounces, softened
- 1 lemon, zested
- 1/2 lemon juice, to 1 lemon, to taste
- 3 cups raw shrimp, about 1 to 1 1/2 pounds, chopped
- 1 pound pasta, linguine or fettuccine suggested
- 1/4 cup pasta water, reserved
- as needed fresh basil, chopped, for garnish
- as needed freshly grated Parmesan cheese, for garnish
- as needed crusty bread, for serving
Instructions
- 1
Roughly chop the 5 large whole fresh tomatoes. Set aside.
⏱️ 5 min
- 2
Heat 3 tablespoons of olive oil in a large, shallow pan over medium heat. Add the 1 large diced onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the 4 cloves of minced garlic to the pan and cook for about 30 seconds until fragrant. Season with salt, freshly ground black pepper, and 2 teaspoons of Italian seasoning. Stir well to combine.
⏱️ 2 min
- 4
Add 2 tablespoons of tomato paste to the pan and stir it into the mixture. Cook for 1-2 minutes, allowing the tomato paste to deepen in color.
⏱️ 2 min
- 5
Add the chopped tomatoes to the pan. Stir everything together.
⏱️ 1 min
- 6
Bring the sauce to a simmer, then reduce the heat to low, cover the pan, and let it cook for at least 20 minutes to allow the flavors to meld and the tomatoes to break down.
⏱️ 20 min
- 7
While the sauce is simmering, cook 1 pound of pasta (linguine or fettuccine is suggested) according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
⏱️ 10 min
- 8
To the simmering tomato sauce, add 1 cup of heavy cream and 1/2 block of softened cream cheese (about 4 ounces). Stir continuously until the cream cheese is fully melted and incorporated, creating a smooth, creamy sauce.
⏱️ 3 min
- 9
Stir in 3 cups of chopped raw shrimp (about 1 to 1 1/2 pounds) into the sauce. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Do not overcook.
⏱️ 5 min
- 10
Add the cooked and drained pasta directly to the pan with the shrimp and sauce. Pour in the 1/4 cup of reserved pasta water. Toss everything together until the pasta is evenly coated in the creamy sauce.
⏱️ 2 min
- 11
Add the zest of 1 lemon and the juice of 1/2 to 1 lemon (to taste) to the pasta. Stir to combine.
⏱️ 1 min
- 12
Garnish generously with fresh chopped basil and freshly grated Parmesan cheese. Serve immediately, accompanied by crusty bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Shrimp Pasta
- 3 tablespoons olive oil
- 5 large whole fresh tomatoes, roughly chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- to taste salt
- to taste freshly ground black pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1/2 block cream cheese, about 4 ounces, softened
- 1 lemon, zested
- 1/2 lemon juice, to 1 lemon, to taste
- 3 cups raw shrimp, about 1 to 1 1/2 pounds, chopped
- 1 pound pasta, linguine or fettuccine suggested
- 1/4 cup pasta water, reserved
- as needed fresh basil, chopped, for garnish
- as needed freshly grated Parmesan cheese, for garnish
- as needed crusty bread, for serving
Instructions
- 1
Roughly chop the 5 large whole fresh tomatoes. Set aside.
⏱️ 5 min - 2
Heat 3 tablespoons of olive oil in a large, shallow pan over medium heat. Add the 1 large diced onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the 4 cloves of minced garlic to the pan and cook for about 30 seconds until fragrant. Season with salt, freshly ground black pepper, and 2 teaspoons of Italian seasoning. Stir well to combine.
⏱️ 2 min - 4
Add 2 tablespoons of tomato paste to the pan and stir it into the mixture. Cook for 1-2 minutes, allowing the tomato paste to deepen in color.
⏱️ 2 min - 5
Add the chopped tomatoes to the pan. Stir everything together.
⏱️ 1 min - 6
Bring the sauce to a simmer, then reduce the heat to low, cover the pan, and let it cook for at least 20 minutes to allow the flavors to meld and the tomatoes to break down.
⏱️ 20 min - 7
While the sauce is simmering, cook 1 pound of pasta (linguine or fettuccine is suggested) according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water.
⏱️ 10 min - 8
To the simmering tomato sauce, add 1 cup of heavy cream and 1/2 block of softened cream cheese (about 4 ounces). Stir continuously until the cream cheese is fully melted and incorporated, creating a smooth, creamy sauce.
⏱️ 3 min - 9
Stir in 3 cups of chopped raw shrimp (about 1 to 1 1/2 pounds) into the sauce. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Do not overcook.
⏱️ 5 min - 10
Add the cooked and drained pasta directly to the pan with the shrimp and sauce. Pour in the 1/4 cup of reserved pasta water. Toss everything together until the pasta is evenly coated in the creamy sauce.
⏱️ 2 min - 11
Add the zest of 1 lemon and the juice of 1/2 to 1 lemon (to taste) to the pasta. Stir to combine.
⏱️ 1 min - 12
Garnish generously with fresh chopped basil and freshly grated Parmesan cheese. Serve immediately, accompanied by crusty bread.
⏱️ 1 min