Creamy Tomato Basil Shrimp Pasta
This Creamy Tomato Basil Shrimp Pasta is quick, fresh, and bursting with flavor! Perfect for a weeknight dinner or special occasion.
Servings: 4 servings
Ingredients
- 8 oz linguine pasta – the perfect noodle to carry the creamy tomato sauce
- 1 lb large shrimp peeled and deveined – fresh or thawed, ensuring tenderness
- 2 tablespoons olive oil – for sautéing and depth of flavor
- 4 cloves garlic minced – adds aromatic punch
- 1 can (14 oz) diced tomatoes undrained – the base for your sauce
- 1 cup heavy cream – gives the sauce its luxurious creaminess
- 1 cup fresh basil chopped – for that vibrant herbal freshness
- salt and pepper to taste – essential seasoning
- Parmesan cheese for garnish – optional but highly recommended for extra flavor
Instructions
- Bring a large pot of salted water to a boil. Add the 8 oz linguine and cook according to package instructions until al dente, usually around 9-11 minutes. Drain and set aside, reserving about ½ cup of pasta water for later use.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, seasoning lightly with salt and pepper. Cook until pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté until fragrant, about 1 minute—be careful not to burn it. Pour in the entire can of diced tomatoes, including the juices, and stir. Allow the mixture to simmer for about 5 minutes to reduce slightly and deepen the flavors.
- Lower the heat and stir in 1 cup of heavy cream. Let it gently simmer for another 3-4 minutes until the sauce thickens slightly. Then fold in the chopped fresh basil, reserving a little for garnish.
- Return the cooked shrimp to the skillet, tossing them in the sauce to coat evenly. Add the drained linguine pasta and toss gently. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Taste and adjust seasoning with salt and pepper as needed. Plate the creamy tomato basil shrimp pasta and garnish generously with freshly grated Parmesan cheese and remaining basil. Enjoy immediately for the best flavor and texture.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or silicone spatula
- Chef’s knife
- Cutting Board
- Measuring Cups and Spoons
Notes
- Use reserved pasta water to adjust sauce consistency without diluting flavor.
- Do not overcook shrimp to avoid rubbery texture; remove when pink and opaque.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added cream or water.