Garlic Shrimp and Tomato Cream Pasta: 4 Expert Secrets

Why You’ll Love This Garlic Shrimp and Tomato Cream Pasta

This dish is fast and easy. It takes less than 30 minutes. It has great flavors from garlic, sweet tomatoes, shrimp, and creamy pasta. You can make restaurant-style food at home. You can change it to fit your diet. It is warm, hearty, and satisfying.

How to Make Garlic Shrimp and Tomato Cream Pasta

This recipe shows you how to make creamy pasta with garlic shrimp and tomatoes. We will cook the pasta, shrimp, and sauce. Then we will mix them all together.

Ingredients of Garlic Shrimp and Tomato Cream Pasta

• Pasta: Your favorite kind (linguine, fettuccine, spaghetti work well).
• Shrimp: Fresh or frozen (thawed, peeled, and deveined).
• Garlic: Fresh garlic.
• Tomatoes: Diced canned tomatoes or fresh cherry/grape tomatoes.
• Heavy Cream: For richness.
• Olive Oil: Good quality.
• Butter: For flavor.
• Fresh Parsley: For garnish.
• Red Pepper Flakes: Optional, for a little heat.
• Parmesan Cheese: Freshly grated, for serving.
• Salt & Black Pepper: To taste.

Directions of Garlic Shrimp and Tomato Cream Pasta

1. Prep Your Ingredients: Clean the shrimp. Mince the garlic. Get all other ingredients ready.
2. Cook the Pasta: Cook pasta until it is firm to the bite.
3. Sauté the Shrimp: Cook shrimp until they are pink and tender. Do not overcrowd the pan.
4. Build the Sauce Base: Cook garlic and tomatoes in a pan.
5. Create the Creamy Magic: Add cream and let it simmer until it thickens.
6. Combine & Serve: Toss the cooked pasta with the sauce and shrimp.

How to Serve Garlic Shrimp and Tomato Cream Pasta

Serve this pasta with a green salad. Add some garlic bread to soak up the sauce. A glass of water also goes well with it.

How to Store Garlic Shrimp and Tomato Cream Pasta

Store any leftovers in an airtight container in the refrigerator. Eat it within 2-3 days. Reheat gently on the stove or in the microwave.

<h2>Tips to Make Garlic Shrimp and Tomato Cream Pasta</h2>

Do not put too many shrimp in the pan at one time. Save some pasta water to thin the sauce if needed. Taste the food often and add more salt or pepper if it needs it.

<h2>Variation</h2>

• Spicy Kick: Add more red pepper flakes.
• Herbaceous Twist: Add fresh basil or oregano.
• Veggie Boost: Add spinach, asparagus, or sun-dried tomatoes.
• Different Proteins: You can use scallops or chicken instead of shrimp.

<h2>FAQs</h2>

Q1: Can I use frozen shrimp for this Garlic Shrimp and Tomato Cream Pasta?
A: Yes, you can. Make sure to thaw them completely first. Pat them dry so they cook well.

Q2: What is the best type of pasta to use for Garlic Shrimp and Tomato Cream Pasta?
A: Long pasta like linguine, fettuccine, or spaghetti works well. Short pasta like penne is also good.

Q3: Can I make this Garlic Shrimp and Tomato Cream Pasta dairy-free?
A: Yes, you can. Use full-fat coconut milk or a dairy-free cream. Nutritional yeast can give a cheesy taste.

Zesty Garlic Shrimp and Sun-Dried Tomato Cream Pasta

A rich and savory pasta dish featuring succulent shrimp, bright sun-dried tomatoes, and a creamy garlic-infused sauce, perfectly tossed with al dente linguine or fettuccine.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 680 kcal

Equipment

• Large Pot
• Large Skillet
• Spoon

Ingredients

  

Main Ingredients

• 12 oz Linguine or Fettuccine
• 1 lb Large Shrimp fresh or frozen (thawed, peeled, and deveined)
• 4-5 cloves Garlic minced
• 1 cup Canned Diced Tomatoes undrained
• 1/2 cup Sun-Dried Tomatoes oil-packed, chopped
• 1/2 cup Heavy Cream
• 2 tbsp Olive Oil
• 1 tbsp Unsalted Butter
• 1/4 cup Fresh Parsley chopped, plus more for garnish
• 1/2 tsp Red Pepper Flakes (or more, to taste)
• 1/4 cup Grated Parmesan Cheese plus more for serving
• Salt and Black Pepper to taste
• 1/4 cup Pasta Water (reserved)

Instructions

 

Instructions

• Thaw and pat shrimp dry, then mince garlic and chop sun-dried tomatoes and parsley.
• Bring salted water to a boil, cook pasta until al dente, and reserve 1/2 cup of pasta water before draining.
• Heat 1 tablespoon olive oil in a skillet, cook shrimp for 1-2 minutes per side until pink, and then remove and set aside.
• In the same skillet, add remaining olive oil and butter, sauté minced garlic and red pepper flakes for 30 seconds, then stir in diced and sun-dried tomatoes and simmer for 3-5 minutes until slightly thickened.
• Pour in heavy cream, bring to a gentle simmer, and cook for 2-3 minutes until the sauce reaches your desired consistency.
• Add cooked pasta to the skillet, toss to coat, adjust consistency with reserved pasta water if needed, then stir in cooked shrimp, fresh parsley, and Parmesan cheese, seasoning with salt and pepper.
• Divide the pasta among plates, garnish with extra fresh parsley and Parmesan cheese, and serve immediately.

Notes

To prevent overcooked shrimp, ensure they are cooked quickly until just opaque. The reserved pasta water is key for adjusting sauce consistency, and don't hesitate to add more red pepper flakes for an extra kick.