Shrimp Pasta with Red Sauce

This is one of those weeknight meals that looks like you spent hours on it but comes together fast. Sweet, briny shrimp meet a bright tomato sauce enriched with cream and fresh basil; the penne soaks up the sauce and makes every bite comforting. I make this when I want company at the table and flavor without fuss.

The method is straightforward and forgiving: pasta cooks while you brown shrimp, then vegetables and tomatoes simmer into a rich yet lively sauce. A splash of pasta water helps if the sauce tightens up, and the final stir of cream and basil softens and balances the acidity. It’s an approachable dish with a few easy checkpoints that make a big difference.

I’ll walk you through the ingredients and exact steps, then offer swaps, tools, troubleshooting tips, storage notes, and quick answers to the questions I get most often. If you follow the order below, you’ll land a reliably delicious Shrimp Pasta with Red Sauce every time.

Ingredient Breakdown

this …

Ingredients

• 1 pound medium shrimp, peeled, deveined — the star protein; cooks quickly and should be added back at the end to avoid overcooking.
• 2 tablespoons unsalted butter — adds richness and helps brown the shrimp without burning.
• 2 tablespoons olive oil, divided — one tablespoon with the butter for cooking shrimp, the other for the vegetables; using both prevents the butter from burning.
• 1/4 tsp each salt, pepper — initial seasoning for the shrimp; you’ll taste and adjust seasoning later.
• 1 lb. penne — sturdy pasta shape that holds the sauce well; cook al dente as instructed.
• 1/2 yellow onion, diced — builds aromatic base and sweetness.
• 2 bell peppers (orange or yellow), chopped — color, crunch, and natural sweetness; orange or yellow avoids bitter green notes.
• 1 small zucchini, sliced 1/4-inch thick into half-moons — adds texture and soaks up sauce without overpowering.
• 6–8 garlic cloves, minced — do not skimp; garlic is a primary flavor driver here.
• Pinch to 1/4 teaspoon red chili pepper flakes — gives a gentle heat; adjust to taste.
• 1 (14 oz) can crushed tomatoes in puree (no salt/seasonings added) — the silky body of the sauce; unsalted lets you control seasoning.
• 1 (14.5 oz) can fire-roasted diced tomatoes (not drained) — adds texture and a smoky note; the liquid enriches the sauce.
• 1 tablespoon tomato paste — deepens tomato flavor and helps thicken the sauce.
• 1/2 teaspoon sugar, more or less to taste — balances acidity; add gradually and taste.
• 1 teaspoon chicken bouillon — quick way to add savory depth; dissolve into the sauce.
• 1 tsp each dried oregano, dried parsley — Italian-herb backbone for the sauce.
• 1/2 tsp each dried thyme, salt, pepper — thyme adds warmth; the salt and pepper are base seasoning.
• 3/4 cup heavy cream — rounds the sauce and gives it a silky finish; do not boil after adding.
• 1/2 cup fresh basil, roughly chopped (may substitute 1 tablespoon dried) — fresh herb brightness folded in at the end; if using dried, add earlier with the other dried herbs.

Shrimp Pasta with Red Sauce, Made Easy

1. Bring a large pot of salted water to a boil. Add 1 lb penne and cook al dente according to package directions. Drain and set aside (you may reserve up to 1 cup pasta cooking water if you want to loosen the sauce later).
2. While the pasta cooks, heat a large heavy-bottom skillet over medium-high heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil.
3. Add 1 pound medium shrimp (peeled, deveined) to the skillet and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook about 2–3 minutes per side, until the shrimp are opaque and just cooked through. Transfer shrimp to a plate and set aside. (If shrimp still have tails, remove them after they are cool enough to handle.)
4. Do not wipe out the skillet. Add the remaining 1 tablespoon olive oil and reduce heat to medium-high. Add 1/2 yellow onion (diced) and sauté about 3 minutes, until beginning to soften.
5. Add 2 bell peppers (orange or yellow), chopped, and sauté about 2 minutes more.
6. Add 1 small zucchini (sliced 1/4-inch thick into half-moons), 6–8 garlic cloves (minced), and a pinch to 1/4 teaspoon red chili pepper flakes. Sauté about 1 minute, until fragrant.
7. Stir in 1 (14 oz) can crushed tomatoes in puree (no salt/seasonings added), 1 (14.5 oz) can fire-roasted diced tomatoes (do not drain), and 1 tablespoon tomato paste. Add 1/2 teaspoon sugar, 1 teaspoon chicken bouillon, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
8. Bring the sauce to a gentle simmer and cook 8–10 minutes, stirring occasionally. If the sauce gets too thick, add a little reserved pasta cooking water, a tablespoon at a time, until desired consistency is reached.
9. Stir in 3/4 cup heavy cream and 1/2 cup fresh basil (roughly chopped). Warm through for 1–2 minutes without boiling.
10. Add the cooked shrimp and the drained penne to the sauce. Toss gently and heat just until everything is warmed through, about 1–2 minutes.
11. Taste and adjust seasoning with additional salt, pepper, red pepper flakes, or sugar to your preference. Serve immediately, garnishing with additional fresh basil if desired.

The Upside of Shrimp Pasta with Red Sauce

• Speed: Shrimp and pasta both cook quickly, so this meal is ready in roughly 30–40 minutes from start to finish.
• Balanced flavors: The combination of fire-roasted tomatoes, tomato paste, and a hint of sugar balances acidity, while cream and butter lend silkiness.
• Customizable heat: The red pepper flakes are optional and easy to dial up or down to suit the table.
• Textural contrast: Crunch from bell peppers, tender zucchini, and plump shrimp make each bite interesting.
• Company-friendly: It’s elegant enough for guests but simple enough for a weeknight.

Smart Substitutions

• Pasta shape: Swap penne for rigatoni, fusilli, or short linguine if that’s what you have; ensure similar cooking time or adjust al dente accordingly.
• Shrimp size: Use large shrimp if you prefer bigger bites; reduce or increase cook time by about a minute per side depending on size.
• Tomatoes: If you don’t have fire-roasted diced tomatoes, use regular diced tomatoes and add a touch of smoked paprika for that smoky hint.
• Heavy cream: For a lighter finish, substitute half-and-half, but the sauce will be thinner—thicken with a minute longer simmer or a slurry of cornstarch if needed.
• Herbs: If fresh basil isn’t available, use 1 tablespoon dried basil or add extra dried oregano and parsley with the other dried herbs.

Tools of the Trade

• Large pot: For boiling pasta; use plenty of water so pasta moves freely and cooks evenly.
• Large heavy-bottom skillet: Retains heat and prevents sauces from scorching; a 12-inch skillet is ideal for this volume.
• Wooden spoon or silicone spatula: For stirring without scratching your pan.
• Colander: To drain pasta; reserve pasta water before draining.
• Chef’s knife and cutting board: Sharp knife speeds prep—especially with garlic and bell peppers.

Watch Outs & How to Fix

Shrimp overcooking

• If shrimp become rubbery, they were cooked too long. To prevent this, remove shrimp as soon as they turn opaque and curl into a loose C. If overcooked already, fold them in at the very end just to warm; avoid simmering once they’re in the sauce.

Sauce too thin or too thick

• If too thick: add reserved pasta water a tablespoon at a time until you reach the texture you want. The starch in the water helps the sauce cling to the pasta.
• If too thin: simmer a few minutes longer uncovered to reduce and concentrate flavor, or stir in an extra tablespoon of tomato paste to thicken quickly.

Too acidic

• If the sauce tastes sharp, add the 1/2 teaspoon sugar in small increments until balanced. A pat of butter can also round acidity in a pinch.

Spice level off

• To reduce heat, stir in a spoonful of cream or a small knob of butter; to increase, add more red pepper flakes or a splash of hot sauce at the end.

Smart Substitutions

• Protein swap: If seafood isn’t your thing, use diced chicken breast cooked the same way, or chickpeas for a vegetarian option (add chickpeas earlier so they warm through).
• Bouillon alternative: If you don’t have chicken bouillon, use 1/2 cup low-sodium chicken or vegetable stock instead of some of the canned tomato liquid.
• Dairy-free: Replace heavy cream with coconut cream for a dairy-free version; the flavor will change, so add basil generously.

Testing Timeline

• Prep (10–15 minutes): Peel/devein shrimp if needed, chop vegetables, mince garlic, and measure spices.
• Pasta (8–12 minutes): Most penne cooks in this window—follow package for al dente. Begin pasta as you start heating the skillet.
• Shrimp sear (4–6 minutes): Sear both sides 2–3 minutes each; transfer out to avoid carryover cooking.
• Sauté vegetables & build sauce (10–14 minutes): Softening and simmering the tomatoes takes most of the time; total active stove time about 20–25 minutes.
• Finish & serve (2–3 minutes): Stir in cream and basil, add pasta and shrimp, toss, taste, and plate.

Store, Freeze & Reheat

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep pasta and sauce together; shrimp will be safe but texture softens over time.
• Freeze: I don’t recommend freezing once cream is added—the texture changes. If you must, freeze before adding cream for up to 2 months. Thaw overnight and add cream when reheating.
• Reheat: Reheat gently on the stove over low heat with a splash of water or cream to loosen the sauce. Microwave in short bursts, stirring in between, and add a tablespoon of water or cream if it dries out.

Quick Q&A

• Can I use frozen shrimp? Yes—thaw completely and pat dry before cooking to get a good sear. If still a bit icy, cooking will be uneven.
• Can I make this dairy-free? Use full-fat coconut milk or a cashew cream substitute, but expect a different flavor profile.
• Is chicken bouillon necessary? It adds umami and depth; you can skip it or swap with a splash of soy sauce or a brown bouillon cube dissolved in water.
• How can I make it more tomato-forward? Reduce the cream slightly or omit it and simmer longer to concentrate the tomatoes.

Ready, Set, Cook

Keep the rhythm: pasta water on, shrimp in, vegetables next, sauce simmer, cream and basil last, then finish with pasta and shrimp. The recipe’s order protects texture and layers the flavors in the right moments. Plate with extra basil and a grind of fresh pepper, and you’re done—an easy, crowd-pleasing Shrimp Pasta with Red Sauce that tastes like a treat without a large time commitment.

Print Recipe Save it for later

Shrimp Pasta with Red Sauce

Shrimp pasta in a creamy tomato-based red sauce with bell peppers, zucchini and fresh basil.

Prep Time12 minutes mins

Cook Time18 minutes mins

Total Time30 minutes mins

Course: Main Course

Servings: 6 servings

Ingredients

Ingredients

• 1 poundmedium shrimp peeled deveined
• 2 tablespoonsunsalted butter
• 2 tablespoonsolive oil divided
• 1/4 tsp EACHsalt pepper
• 1 lb.penne
• 1/2 yellow onion diced
• 2 bell peppers orange or yellow, chopped
• 1 small zucchini sliced 1/4-inch thick into half moons
• 6-8 garlic cloves minced
• pinch-1/4 teaspoonred chili pepper flakes
• 114 oz. cancrushed tomatoes in puree no salt/seasonings added
• 114.5 oz. canfire roasted diced tomatoes not drained
• 1 tablespoontomato paste
• 1/2 teaspoonsugar more or less to taste
• 1 teaspoonchicken bouillon
• 1 tsp EACHdried oregano dried parsley
• 1/2 tsp EACHdried thyme salt, pepper
• 3/4 cupheavy cream
• 1/2 cupfresh basil roughly chopped(may substitute 1 tablespoon dried)

Instructions

Instructions

• Bring a large pot of salted water to a boil. Add 1 lb penne and cook al dente according to package directions. Drain and set aside (you may reserve up to 1 cup pasta cooking water if you want to loosen the sauce later).
• While the pasta cooks, heat a large heavy-bottom skillet over medium-high heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil.
• Add 1 pound medium shrimp (peeled, deveined) to the skillet and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook about 2–3 minutes per side, until the shrimp are opaque and just cooked through. Transfer shrimp to a plate and set aside. (If shrimp still have tails, remove them after they are cool enough to handle.)
• Do not wipe out the skillet. Add the remaining 1 tablespoon olive oil and reduce heat to medium-high. Add 1/2 yellow onion (diced) and sauté about 3 minutes, until beginning to soften.
• Add 2 bell peppers (orange or yellow), chopped, and sauté about 2 minutes more.
• Add 1 small zucchini (sliced 1/4-inch thick into half-moons), 6–8 garlic cloves (minced), and a pinch to 1/4 teaspoon red chili pepper flakes. Sauté about 1 minute, until fragrant.
• Stir in 1 (14 oz) can crushed tomatoes in puree (no salt/seasonings added), 1 (14.5 oz) can fire-roasted diced tomatoes (do not drain), and 1 tablespoon tomato paste. Add 1/2 teaspoon sugar, 1 teaspoon chicken bouillon, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
• Bring the sauce to a gentle simmer and cook 8–10 minutes, stirring occasionally. If the sauce gets too thick, add a little reserved pasta cooking water, a tablespoon at a time, until desired consistency is reached.
• Stir in 3/4 cup heavy cream and 1/2 cup fresh basil (roughly chopped). Warm through for 1–2 minutes without boiling.
• Add the cooked shrimp and the drained penne to the sauce. Toss gently and heat just until everything is warmed through, about 1–2 minutes.
• Taste and adjust seasoning with additional salt, pepper, red pepper flakes, or sugar to your preference. Serve immediately, garnishing with additional fresh basil if desired.

Equipment

• Large Pot
• Colander
• large heavy-bottom skillet
• Plate

Notes

Pasta:you can pretty much use any medium pasta for this recipe.  I prefer pasta with spirals, grooves or ridges so the sauce has something to cling to and doesn’t slip right off.  Some good options are penne, rotini, radiatori, fusilli or cavatappi.  Long pasta such as spaghetti or fettuccini would also be tasty.
Crushed tomatoes:I recommend the brands San Marzano and Muir Glen.  San Marzano tomatoes are usually sold “whole” so you will want to pour them into a bowl and crush them with your hands first.
Fire roasted diced tomatoes:are tomatoes that have been roasted which gives them a complex sweet smokiness and are far less acidic than traditional tomatoes.  You can use plain diced tomatoes if you can’t locate fire roasted.
Chicken Bouillon:infuses the sauce with intense flavor to make it taste like it’s been simmering all day.  You can use granulated bouillon, better than bouillon or bouillon cubes in equal amounts.  If using bouillon cubes, don’t dissolve them in water first, simply crush and add directly to the sauce.
Vegetables:bell peppers are a favorite in this shrimp pasta recipe due to their sweetness and texture, but you can swap them for different veggies such as asparagus, carrots, mushrooms, broccoli, cauliflower, Brussels sprouts, green beans, spinach etc.
Heavy cream:you may substitute with evaporated milk, half and half or milk but the sauce won’t be as luxurious.
To store:shrimp pasta should be stored in an airtight container in the refrigerator for up to three days.
To freeze:let the pasta cool to room temperature then transfer to a freezer safe container. Label and freeze for up to 3 months. Allow to thaw completely in the refrigerator overnight before reheating.
To reheat in the microwave:Add a splash of water or milk to your individual serving; no need to stir it in, yet.  Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
To reheat on the stove:For larger portions, reheat gently on the stove until warmed through.  Add a splash of water or milk to thin the sauce because it will have thickened in the refrigerator.