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Hello everyone! If you are looking for something very tasty and easy for your family dinner tonight, you must try these shrimp pasta dishes. In our busy lives, we always want something that tastes like a restaurant meal but can be made quickly at home. These recipes use simple ingredients that you probably already have in your pantry, like garlic, pasta, and tomatoes. Shrimp is such a great protein because it cooks so fast and absorbs all the wonderful flavors of the sauce. Whether you like it creamy or a bit more fresh with tomatoes, these two options will surely make everyone at the table very happy. Even the picky eaters will ask for second helpings!
One Pan Shrimp and Pasta in Tomato Cream Sauce | The Blond Cook
This first recipe is a real lifesaver for those days when you don't want to wash a lot of pots and pans. Everything happens in one pan, which means all that delicious flavor from the shrimp and the sauce stays right there with the pasta. The tomato cream sauce is so smooth and rich, it feels very luxurious without being too heavy. Make sure you use fresh garlic and don't overcook the shrimp so they stay nice and bouncy!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or spaghetti noodles
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced very fine
- 1 cup heavy cream
- 1 cup marinara sauce or tomato puree
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- First, melt the butter in a large skillet over medium-high heat. Add your shrimp and cook them until they just turn pink, about 2 minutes per side. Take them out and set them aside on a plate so they don't get tough.
- In the same pan, add the minced garlic and sauté for 30 seconds until it smells wonderful. Stir in the heavy cream, marinara sauce, and oregano.
- Bring the sauce to a gentle simmer. Add your pasta (you may need to break it in half to fit or cook it separately if your pan is small, but the one-pan method works best with a wide skillet and a bit of extra water or broth).
- Let the pasta cook in the sauce, stirring occasionally, until it is tender. If the sauce gets too thick, you can add a little splash of water.
- Once the pasta is done, stir in the Parmesan cheese until it melts and the sauce is creamy.
- Add the shrimp back into the pan, toss everything together to get them warm again, and garnish with fresh parsley. Serve it hot!
Tomato and Shrimp Pasta - Man Meets Oven
If you prefer a sauce that is a bit more bright and highlights the sweetness of the tomatoes, this version is perfect for you. This recipe is very popular because it feels very light but is still very filling. The combination of garlic and tomatoes creates a natural "umami" that goes so well with seafood. It is very important to use a good olive oil here because it carries all the flavor to every strand of pasta. This is a great meal for a weekend lunch or a quick weekday dinner.
Ingredients
- 1 pound medium or large shrimp, cleaned
- 12 ounces of your favorite long pasta (like fettuccine)
- 2 cups cherry tomatoes, halved
- 4 tablespoons olive oil
- 4 cloves garlic, smashed and chopped
- 1/4 teaspoon red pepper flakes (if you like a little kick!)
- 1/2 cup pasta cooking water
- Fresh basil leaves, torn
- Lemon wedges for serving
Instructions
- Start by boiling a large pot of salted water. Cook your pasta according to the package directions, but remember to save at least half a cup of the starchy pasta water before you drain it!
- While the pasta is boiling, heat olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, cooking just until fragrant.
- Add the cherry tomatoes to the pan. Cook them for about 5 to 7 minutes until they start to soften and pop, creating a natural sauce.
- Turn the heat up slightly and add the shrimp. Sauté the shrimp with the tomatoes for about 3 minutes until they are fully cooked through and pink.
- Add the cooked pasta directly into the pan with the shrimp and tomatoes. Pour in the reserved pasta water.
- Toss everything together vigorously so the water and oil emulsify into a light sauce that coats the noodles perfectly.
- Turn off the heat, stir in the fresh basil, and squeeze a bit of lemon juice over the top to make the flavors pop. It is so delicious and fresh!
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