If you love the cozy comfort of pasta paired with tender, flavorful shrimp and a luscious, tangy sauce, then you’re going to fall head over heels for this Garlic Shrimp Pasta with Creamy Tomato Sauce Recipe. It perfectly balances rich creaminess with just the right kick of tomato and spices, creating a dish that feels like a warm, delicious hug on a plate. Whether you’re cooking for family, friends, or just treating yourself, this recipe is a guaranteed crowd-pleaser that elevates everyday ingredients into something truly special.
Ingredients You’ll Need
This Garlic Shrimp Pasta with Creamy Tomato Sauce Recipe may look impressive, but it’s built on surprisingly simple ingredients that each bring their own magic to the dish. From the succulent shrimp to the creamy, tangy tomato sauce, every element plays a crucial role in delivering unforgettable flavor and delightful texture.
- 1 lb. large uncooked shrimp: Fresh or thawed shrimp bring a delicate seafood sweetness that’s essential for this dish.
- 1 tablespoon olive oil: Helps sear the shrimp beautifully and adds depth to the dish.
- ½ cup dry white wine: Adds acidity and complexity to the sauce (feel free to substitute with chicken broth if you prefer).
- 3 tablespoons salted butter: Creates that luxurious, silky base for the cream sauce.
- 3 cloves garlic (minced): Garlic infuses the dish with bold flavor and warmth.
- 2 tablespoons all-purpose flour: Acts as the thickening agent to get that perfect sauce consistency.
- 1 tablespoon tomato paste: Adds rich umami and vibrant color to the sauce.
- 1 ½ cups half and half: The creamy component that balances acidity and spice perfectly.
- ¾ cup chicken broth: Provides savory depth and helps build the sauce base.
- 1 teaspoon hot sauce: A subtle spicy note that lifts the whole dish (optional based on heat preference).
- 1 teaspoon honey: Just a touch of sweetness to round out the tomato’s tanginess.
- 10 oz. Rotel diced tomatoes with green chilies: Adds freshness, color, and a little hint of heat.
- 3 tablespoons cream cheese (softened): Enhances the creaminess and gives the sauce a silky texture.
- 1/3 cup Parmesan cheese (grated): A sharp, nutty depth that complements the shrimp and creamy tomato sauce beautifully.
- ½ lb. linguine: The perfect pasta to catch every bit of that incredible sauce.
- 1 teaspoon dried parsley: A simple herb that adds a fresh, green note to the finished dish.
- ½ teaspoon each: onion powder, dried basil, dried oregano, mustard powder: These spices provide layers of flavor and warmth.
- ¼ teaspoon salt: Essential for balancing all the flavors.
- 1 pinch Red Pepper Flakes (optional): For those who love a little extra heat.
How to Make Garlic Shrimp Pasta with Creamy Tomato Sauce Recipe
Step 1: Sauté the Shrimp
Start by heating the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until they turn pink and just firm, which should take about 2 minutes per side. Remove them from the skillet and set aside to keep the shrimp perfectly tender and juicy for the final assembly.
Step 2: Build the Creamy Tomato Sauce
Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook until fragrant, about a minute. Sprinkle in the flour to create a roux, stirring constantly to avoid lumps. Add the tomato paste, then slowly whisk in the half and half, chicken broth, and white wine to create a smooth sauce base. Stir in the hot sauce, honey, and reserved juices from the canned tomatoes to develop that signature tangy and slightly spicy flavor.
Step 3: Incorporate the Tomatoes and Cheese
Next, add the diced Rotel tomatoes with their juices, cream cheese, and Parmesan cheese. Allow the cheeses to melt fully, stirring continuously so the sauce becomes creamy and cohesive. This step transforms the sauce into a rich, velvety blend of flavors that cling beautifully to the pasta.
Step 4: Season the Sauce
Sprinkle in dried parsley, onion powder, dried basil, dried oregano, mustard powder, salt, and a pinch of red pepper flakes if you like a little extra heat. Give everything a good stir to marry all the spices into the sauce, awakening every bite with wonderful complexity.
Step 5: Combine Pasta and Shrimp
Meanwhile, cook the linguine in a large pot of salted boiling water until al dente, then drain. Toss the pasta into the sauce along with the sautéed shrimp, folding gently so that every strand and shrimp are coated in that creamy tomato goodness. This final stir ensures each forkful delivers a harmonious blend of textures and flavors.
How to Serve Garlic Shrimp Pasta with Creamy Tomato Sauce Recipe
Garnishes
Garnish this dish with freshly chopped parsley or basil to add a burst of bright green color and fresh herbaceous flavor. A sprinkle of extra Parmesan or a squeeze of lemon juice on top elevates the dish even more, adding a zesty contrast that’s irresistible.
Side Dishes
Pair this recipe with a crisp side salad dressed lightly with balsamic vinaigrette for a refreshing bite. Garlic bread or warm crusty rolls are also wonderful choices, perfect for mopping up every last drop of that amazing creamy tomato sauce.
Creative Ways to Present
For a fun twist, serve the pasta in shallow bowls and garnish with edible flowers and microgreens to impress your guests visually and gastronomically. Alternatively, try crisped Parmesan nests or Parmesan crisps on the side for added texture and flair.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Shrimp Pasta with Creamy Tomato Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. It’s a perfect meal prep option that tastes just as delicious when reheated.
Freezing
This dish is best enjoyed fresh, but you can freeze the sauce and cooked shrimp separately without pasta for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop for best results.
Reheating
Reheat leftovers over low heat on the stove, stirring frequently and adding a splash of cream or broth if the sauce thickens too much. Avoid microwaving if you want to keep the shrimp from getting rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to get a nice sear and avoid excess moisture in the dish.
What kind of pasta works best for this recipe?
Linguine is ideal because its flat shape holds the creamy tomato sauce well, but fettuccine or spaghetti would also work beautifully.
Can I make this dish dairy-free?
Yes! Substitute the butter with olive oil, and use coconut cream or a plant-based cream cheese to keep things creamy without dairy.
Is it possible to make this recipe spicier?
Definitely. Increase the hot sauce or red pepper flakes, or add chopped fresh jalapeños along with the garlic for an extra kick.
How do I prevent the shrimp from overcooking?
Cook the shrimp quickly over medium-high heat and remove them as soon as they turn pink and opaque to keep them tender and juicy.
Final Thoughts
This Garlic Shrimp Pasta with Creamy Tomato Sauce Recipe is one of those dishes that feel effortless to make but delivers on every front — taste, texture, and comfort. Whether you’re a seafood lover or just looking for a decadent pasta dinner, this recipe invites you to dive in and savor every bite. I can’t wait for you to try it and make it a staple in your kitchen!
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Garlic Shrimp Pasta with Creamy Tomato Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This creamy shrimp pasta combines succulent large shrimp with a rich tomato cream sauce infused with garlic, herbs, and a touch of heat from hot sauce and red pepper flakes. Tossed with linguine and finished with Parmesan and cream cheese, it’s an indulgent yet approachable dinner that serves 6 with balanced flavors and a silky texture ideal for seafood and pasta lovers.
Ingredients
Shrimp and Pasta
- 1 lb. large uncooked shrimp
- ½ lb. linguine
Sauce
- 1 tablespoon olive oil
- ½ cup dry white wine
- 3 tablespoons salted butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 ½ cups half and half (half light cream/half milk)
- ¾ cup chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 10 oz. Rotel diced tomatoes with green chilies (juices reserved)
- 3 tablespoons cream cheese (softened)
- 1/3 cup Parmesan cheese (grated)
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon salt
- 1 pinch red pepper flakes (optional)
Instructions
- Prepare the shrimp: Rinse and pat dry the large uncooked shrimp. In a large skillet over medium heat, heat olive oil. Add shrimp and sauté until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- Cook the linguine: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
- Make the sauce base: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in flour and cook for 1-2 minutes to form a roux.
- Add liquids and seasonings: Slowly whisk in dry white wine to deglaze the pan, followed by half and half and chicken broth. Stir in tomato paste, hot sauce, honey, reserved Rotel tomato juices, diced tomatoes, and all dried herbs and spices (parsley, onion powder, basil, oregano, mustard powder, salt, and red pepper flakes if using). Bring sauce to a gentle simmer.
- Finish the sauce and combine: Stir in softened cream cheese and grated Parmesan until melted and smooth. Return cooked shrimp to the skillet and simmer for 2-3 minutes to meld flavors. Toss in cooked linguine and combine thoroughly to coat the pasta in the creamy tomato sauce. Serve warm.
Notes
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best sauce flavor.
- Hot sauce adds a subtle heat. Adjust to taste or substitute with cayenne pepper if desired.
- Reserve the juices from the Rotel tomatoes as they add extra flavor and moisture to the sauce.
- For a thicker sauce, cook it longer to reduce or add a bit more flour during the roux step.
- Leftovers can be stored in the refrigerator for 2-3 days; reheat gently to avoid curdling the cream sauce.
