Are you ready to create a truly elegant, restaurant-quality dinner in your own kitchen in about 30 minutes? A dish so rich, so creamy, and so packed with the fresh flavors of the Italian seaside, it will become your new go-to for a special date night or a busy weeknight indulgence? This incredible, from-scratch Creamy Shrimp and Tomato Pasta is that perfect recipe. We’re talking plump, juicy shrimp and tender penne, all enveloped in the most luscious, velvety “pink” cream sauce with white wine, garlic, and a shower of fresh herbs.
This isn’t just another pasta recipe; it’s your definitive guide to a flawless, show-stopping meal that tastes like it took hours to prepare. We’ll show you the simple but brilliant professional techniques to build an incredible, complex-tasting pan sauce in just minutes. This is a satisfying, soulful, and deeply impressive meal that will make you feel like a gourmet chef.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate 30-Minute Restaurant-Quality Dinner
What makes this Creamy Shrimp Pasta so spectacularly delicious is its incredible, deep flavor and its brilliantly simple one-pan sauce method. This recipe is a masterpiece of classic, Italian-American cooking. The star of the show is a luscious, from-scratch tomato-cream sauce, often called a “pink sauce.” A simple base of garlic and tomatoes is deepened with a splash of dry white wine, enriched with heavy cream, and given a savory, oceanic boost from a hint of clam juice. This beautiful sauce is then tossed with perfectly seared, plump shrimp, tender penne pasta, and a generous handful of fresh basil and parsley.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Simple Luxuries: The Essential Ingredients
This iconic dish uses a handful of high-quality, fresh ingredients to create its signature vibrant and savory flavor.
- The Shrimp: For the best, most succulent result, it is highly recommended to use large or jumbo raw shrimp. Using shrimp that has already been peeled and deveined is a fantastic and convenient shortcut that makes this a true 30-minute meal.
- The “Pink” Cream Sauce: A simple but powerful combination of classic flavors.
- The Aromatics: Fresh garlic, chopped tomatoes, and a shower of fresh basil and parsley are the keys to a vibrant, authentic flavor.
- Dry White Wine: This is the brilliant secret ingredient that adds a sophisticated, complex flavor to the sauce. A good, crisp white wine like a Pinot Grigio or Sauvignon Blanc is a perfect choice.
- Clam Juice: A fantastic, professional chef’s trick! A splash of bottled clam juice is the key that enhances and deepens the natural, sweet flavor of the shrimp, giving the entire sauce a wonderful, savory seafood essence.
- The Pasta: A sturdy, tube-shaped pasta like penne is the perfect vehicle for catching all the delicious, creamy sauce in its ridges and hollows.1
The Pan Sauce Masterclass: The Secret to Restaurant-Quality Flavor in Seconds
The number one, non-negotiable secret to a truly deep, complex, and restaurant-quality pan sauce is deglazing.
- Build the “Fond”: After you have seared your shrimp in the hot pan, all those little, dark, caramelized bits that are stuck to the bottom of your skillet are called the fond. This is not burnt food; it is pure, concentrated, and delicious flavor!
- The Magic of Deglazing: Deglazing is the simple, magical technique of pouring a cool liquid (like the white wine in this recipe) into the hot pan. This “shocks” the pan and instantly lifts up all that incredible, flavorful fond, which then dissolves and becomes the rich, savory foundation of your sauce. It’s the secret that makes a 10-minute sauce taste like it has been simmering for hours.
Step-by-Step to the Best Creamy Shrimp Pasta
This elegant, one-pan (mostly!) meal is incredibly simple to prepare.
Part 1: Cook the Pasta and the Shrimp
Step 1: First, bring a large pot of generously salted water to a boil. Add your 1 pound of penne pasta and cook according to the package directions until it is al dente. Drain the pasta and set it aside.
Step 2: In a large skillet, heat the 1/4 cup of olive oil over a medium-high heat. Add your 1 pound of shrimp, the 4 cloves of minced garlic, and 1/2 teaspoon each of salt and pepper. Cook, stirring frequently, for about 3 minutes, until the shrimp turn pink and are just cooked through.
Pro Tip: Be careful not to overcook your shrimp! They cook very quickly. As soon as they are opaque and pink, they are done.
Step 3: Use a slotted spoon to remove the shrimp from the pan and set them aside. Do not wipe out the skillet!
Part 2: Build the Luscious Pan Sauce and Finish
Step 1: To the same skillet, add your 1 can of chopped tomatoes, 1/4 cup each of the basil and parsley, and the 1/4 teaspoon of red pepper flakes. Cook for 2 minutes, stirring constantly.
Step 2 (The Pan Sauce Magic!): Add the 1 cup of white wine and the 1/3 cup of clam juice to the hot skillet to deglaze the pan. Let the mixture come to a boil, using a wooden spoon to scrape up all the delicious, flavorful browned bits from the bottom of the skillet.
Step 3: Reduce the heat to medium-low and stir in the 3/4 cup of heavy cream. Let the sauce simmer for 7 to 8 minutes, until it has thickened slightly.
Step 4: Stir in 1/4 cup of the grated Parmesan cheese until it has melted.
Step 5: Add your cooked shrimp, the cooked pasta, and the remaining fresh herbs to the skillet with the sauce. Toss everything together until it is all beautifully coated. Season with any more salt and pepper to your taste.
Transfer the pasta to a large serving bowl, sprinkle it with the remaining cheese, and serve immediately.
Creamy Shrimp Pasta (A 30-Minute Recipe!)
A quick and elegant recipe for Penne with Shrimp in a rich and flavorful herbed cream sauce. This one-pan (mostly) meal features medium shrimp sautéed with garlic, which are then set aside. A creamy sauce is built in the same skillet with a base of tomatoes, fresh basil and parsley, white wine, and clam juice, all enriched with heavy cream and Parmesan cheese. The cooked penne pasta and shrimp are tossed in the finished sauce for a complete and satisfying dinner that’s ready in about 30 minutes.
Ingredients
- 1 pound penne pasta
- 1/4 cup olive oil
- 1 pound medium shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 (15 ounce) can whole tomatoes, drained and roughly chopped
- 1/2 cup chopped fresh basil leaves, divided
- 1/2 cup chopped fresh flat-leaf parsley, divided
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice
- 3/4 cup whipping cream
- 1/2 cup grated Parmesan cheese, divided
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until tender but still firm to the bite (al dente). Drain the pasta and set it aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently, for about 3 minutes until the shrimp turn pink and are cooked through.
- Using a slotted spoon, remove the shrimp from the pan and set them aside.
- To the same skillet, add the chopped tomatoes, 1/4 cup of the basil, 1/4 cup of the parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly.
- Add the white wine, clam juice, and heavy cream. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce has thickened.
- Stir in 1/4 cup of the Parmesan cheese, the cooked shrimp, the cooked pasta, and the remaining fresh herbs. Toss everything together until well coated. Season to taste with more salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining 1/4 cup of Parmesan cheese and serve immediately.
Notes
- This is a quick, restaurant-quality meal that is perfect for a weeknight dinner.
- Cooking the shrimp first and adding them back at the end is a key technique to prevent them from becoming overcooked and tough.
- The entire sauce is made in the same skillet used to cook the shrimp, which incorporates all the flavorful browned bits from the pan.
- Using fresh basil and parsley is essential for the bright, herby flavor of the sauce.
What to Serve With Your Creamy Shrimp Pasta
This beautiful and saucy dish is a fantastic, all-in-one meal. To round it out, here are a few simple and classic pairings:
- Crusty Bread: A side of warm, crusty bread or garlic bread is an absolute must-have for sopping up every last drop of that incredible, creamy sauce.
- A Simple Green Salad: A crisp arugula salad with a simple lemon vinaigrette is the perfect, fresh counterpoint to the rich pasta.
- A Glass of White Wine: For the adults, a glass of the same crisp, dry white wine you used in the sauce is a classic and perfect pairing.
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Storage and Make-Ahead Tips
- Storage: A delicate, cream-based pasta dish like this one is at its absolute peak of perfection in the moments right after it is made. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: The best way to reheat this dish is to do so gently in a skillet on the stovetop over a low heat. You will need to add a generous splash of water or broth to loosen the sauce and bring back some of its original, creamy consistency.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to juicy, not tough or rubbery, shrimp?
The secret is to not overcook them! Shrimp cook incredibly quickly. The moment they turn from translucent grey to an opaque pink color and curl into a gentle “C” shape, they are perfectly cooked. It’s always best to slightly undercook them in the initial sear, as they will cook a little more when you add them back to the hot sauce at the end.
Q2: Can I make this dish without the wine?
Yes, absolutely! If you prefer not to cook with alcohol, you can simply substitute the 1 cup of white wine with an equal amount of chicken or vegetable broth. Be sure to add a generous squeeze of fresh lemon juice at the very end to provide that bright, acidic note.
Q3: Can I use frozen shrimp for this recipe?
Yes! For the best result, it is crucial to make sure your frozen shrimp are completely thawed and, most importantly, patted very, very dry with a paper towel before you cook them.
Q4: Can I use a different kind of pasta?
Of course! This delicious sauce is also fantastic with other sturdy pasta shapes, like rigatoni, farfalle (bow-tie pasta), or even a classic fettuccine.
Q5: Can I make this with half-and-half instead of heavy cream?
It is not recommended. Heavy cream has a much higher fat content, which is the key that makes it very stable and resistant to curdling when it is simmered. Half-and-half is much more likely to “break” or separate.