If you are craving a pasta dish that feels indulgent yet comforting, the Creamy Shrimp Pasta with Garlic, Tomatoes, and Parmesan Recipe is an absolute winner. This dish combines succulent shrimp with a luscious, garlicky tomato cream sauce, all tossed together with perfectly cooked linguine. It’s a symphony of flavors and textures—rich, tangy, and just a little spicy—making every bite delightful. Whether you’re cooking for a casual weeknight or a special gathering, this recipe delivers a fantastic meal that’s surprisingly easy to prepare.
Ingredients You’ll Need
To create this delectable Creamy Shrimp Pasta with Garlic, Tomatoes, and Parmesan Recipe, you’ll need simple yet essential ingredients that each play a vital role in building the flavor and texture. Every item adds a layer of richness, brightness, or depth that will make your pasta sing.
- Large uncooked shrimp (1 lb.): Choose fresh or thawed shrimp for tender, juicy bites that soak up the sauce beautifully.
- Olive oil (1 tablespoon): Provides a subtle fruitiness while helping to sauté the shrimp gently.
- Dry white wine (½ cup): Adds acidity and complexity to balance the creamy sauce; choose a variety you’d enjoy drinking.
- Salted butter (3 tablespoons): Brings a rich, silky texture, enriching the sauce and shrimp.
- Garlic cloves (3, minced): The aromatic backbone that infuses the entire dish with warmth.
- All-purpose flour (2 tablespoons): Essential for thickening the creamy sauce to perfect consistency.
- Tomato paste (1 tablespoon): Adds concentrated tomato flavor and a beautiful color to the sauce.
- Half and half (1 ½ cups): A lovely balance of cream and milk for a luscious, lighter creaminess.
- Chicken broth (¾ cup): Deepens the flavor while keeping the sauce savory without heaviness.
- Hot sauce (1 teaspoon): Offers a mild kick to enliven the dish; adjust to your preferred heat level.
- Honey (1 teaspoon): Balances acidity and heat with a touch of natural sweetness.
- Rotel diced tomatoes with green chilies (10 oz.): Brings fresh tomato flavor and a subtle chili pepper zing for extra character.
- Cream cheese (3 tablespoons, softened): Makes the sauce irresistibly creamy and adds tangy richness.
- Parmesan cheese (â…“ cup, grated): Adds a nutty, salty finish that melts into the sauce wonderfully.
- Linguine (½ lb.): Holds onto the sauce perfectly and provides the classic pasta base.
- Dried parsley (1 teaspoon): Contributes a fresh, herbaceous note without overpowering.
- Onion powder, dried basil, dried oregano, mustard powder (½ teaspoon each): A savory combination that deepens the sauce’s flavor profile.
- Salt (¼ teaspoon): Enhances all the natural flavors.
- Red pepper flakes (pinch, optional): Adds a little extra heat if you like it spicier.
How to Make Creamy Shrimp Pasta with Garlic, Tomatoes, and Parmesan Recipe
Step 1: Sauté the Shrimp
Start by heating the olive oil in a large skillet over medium heat. Season the shrimp lightly with salt, then cook them just until they turn pink and opaque, about 2 minutes per side. Removing the shrimp at this stage ensures they stay tender and juicy instead of becoming rubbery during the sauce-making process. Set the shrimp aside, leaving any flavorful bits in the pan.
Step 2: Build the Sauce Base
In the same skillet, melt the butter and add the minced garlic. Cook gently until fragrant and golden but not burnt. Stir in the flour to make a roux, cooking for about 1 minute to eliminate that raw flour taste. Then, add the white wine, scraping up any tasty bits from the pan, and let it simmer for a couple of minutes to reduce slightly and develop flavor.
Step 3: Add the Creamy Elements
Whisk in tomato paste, half and half, and chicken broth, followed by the hot sauce and honey for a perfect balance of creamy, tangy, and slightly spicy notes. Stir in the Rotel diced tomatoes with their juices, and bring everything to a gentle simmer. This is where the sauce starts to thicken and get luscious. Add the softened cream cheese and grated Parmesan, whisking until smooth and combined with no lumps.
Step 4: Season the Sauce
Enhance the flavor with dried parsley, onion powder, dried basil, dried oregano, mustard powder, salt, and a pinch of red pepper flakes if you want more heat. Taste and adjust seasoning as needed—the layers of herbs and spices make the sauce irresistible.
Step 5: Combine Pasta and Shrimp
Meanwhile, cook the linguine in salted boiling water until al dente, according to package instructions. Drain the pasta and add it to the skillet with the sauce. Toss gently to coat every strand of linguine. Return the cooked shrimp to the pan, folding them in carefully to warm through without overcooking. This final step pulls all components into a harmonious, creamy dish ready to serve.
How to Serve Creamy Shrimp Pasta with Garlic, Tomatoes, and Parmesan Recipe
Garnishes
To elevate this dish even further, sprinkle freshly chopped parsley or basil on top for a burst of color and freshness. Extra Parmesan cheese is always welcome for those who love an extra cheesy finish. A light drizzle of good quality olive oil or a squeeze of fresh lemon juice can add a bright note that cuts through the richness beautifully.
Side Dishes
This Creamy Shrimp Pasta with Garlic, Tomatoes, and Parmesan Recipe pairs wonderfully with a crisp green salad or steamed asparagus for contrast. Garlic bread or warm, crusty baguette slices are perfect for soaking up every last bit of that luscious sauce. For a heartier meal, roasted vegetables or a simple tomato and mozzarella Caprese salad bring a lovely balance.
Creative Ways to Present
Serve this pasta in shallow bowls for an elegant dinner presentation, garnished with colorful herbs and maybe a few extra cherry tomatoes for vibrancy. For a casual gathering, family-style serving in a large rustic dish invites friendly sharing and adds to the comforting vibe. You can even sprinkle toasted breadcrumbs over the top to add a delightful crunch that surprises the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Shrimp Pasta with Garlic, Tomatoes, and Parmesan Recipe in an airtight container in the refrigerator. The flavors meld beautifully after a day or two, making it a great option for next-day meals. Be sure to consume within 2-3 days for the best taste and freshness.
Freezing
While the texture of the creamy sauce and pasta might slightly change after freezing, you can freeze this dish if needed. Freeze in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating. Keep in mind, shrimp might become a bit firmer, so gentle reheating is key.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk, cream, or broth if the sauce thickens too much. Stir often to maintain the creamy texture and prevent the shrimp from overcooking. Reheating slowly ensures the pasta remains tender and the sauce retains its velvety smoothness.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking to ensure even cooking and the best texture. Pat them dry to avoid excess moisture in the pan.
What type of pasta works best here?
Linguine is a classic choice, but you can substitute with fettuccine, spaghetti, or even penne. Choose shapes that hold sauce well to get the most flavor in every bite.
Is it possible to make this dish dairy-free?
You can try substituting half and half with coconut milk or a dairy-free cream alternative and using a vegan cream cheese and Parmesan substitute, though the flavor will vary from the original rich taste.
How spicy is this recipe?
The heat is quite mild thanks to the hot sauce and diced green chilies, but you can easily adjust by adding more red pepper flakes or hot sauce to suit your spice preferences.
Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce a day ahead and refrigerate it. Reheat gently before tossing with freshly cooked pasta and shrimp to keep the shrimp tender and the sauce creamy.
Final Thoughts
This Creamy Shrimp Pasta with Garlic, Tomatoes, and Parmesan Recipe is a keeper, combining ease and elegance in one remarkable bowl. It’s a dish that feels special without requiring hours in the kitchen, perfect for sharing with family or impressing guests. Once you try it, this recipe will likely become one of your go-to favorites for a comforting yet sophisticated meal.
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Creamy Shrimp Pasta with Garlic, Tomatoes, and Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Description
This Shrimp Pasta recipe is a creamy, flavorful dish featuring large shrimp cooked in a luscious sauce made with white wine, butter, garlic, tomato paste, half and half, and Rotel diced tomatoes with green chilies. The dish is perfectly seasoned with herbs and spices and finished with Parmesan and cream cheese for a rich finish, served over linguine for a satisfying meal perfect for family dinners or entertaining.
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
Seasonings
- 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
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a little pasta water in case you want to loosen the sauce later.
- Sauté the shrimp: In a large skillet, heat olive oil over medium-high heat. Add the uncooked shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Make the sauce base: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1 minute. Sprinkle the flour over the butter and garlic, stirring constantly to create a roux. Cook for about 2 minutes until slightly golden.
- Add liquids and seasonings: Slowly whisk in the white wine, scraping up any browned bits from the bottom of the skillet. Then add the tomato paste, half and half, chicken broth, hot sauce, honey, and the reserved juices from the diced tomatoes. Stir well to combine and bring the mixture to a gentle simmer. Add the Rotel diced tomatoes with green chilies and cook for 5-7 minutes to thicken slightly.
- Finish the sauce and combine: Reduce the heat to low and stir in the cream cheese and Parmesan cheese until fully melted and smooth. Add the dried parsley, onion powder, dried basil, dried oregano, mustard powder, salt, and optional red pepper flakes. Return the cooked shrimp to the skillet and warm through. Finally, add the cooked linguine and toss everything together until the pasta is coated in the creamy sauce. Adjust seasoning with salt or more hot sauce to taste. Serve immediately with extra Parmesan if desired.
Notes
- The dry white wine adds depth of flavor to the sauce; choose a wine suitable for cooking such as Sauvignon Blanc or Chardonnay.
- You can substitute chicken broth with vegetable broth for a lighter stock option.
- If you prefer less spice, omit or reduce the hot sauce and red pepper flakes.
- Reserve some pasta water when draining in case you need to loosen the sauce for better coating.
- For a dairy-free variation, substitute cream cheese and half and half with plant-based alternatives.
