Creamy Tomato Shrimp Pasta
A creamy tomato shrimp pasta made with juicy shrimp, cherry tomatoes, spinach, garlic, and basil in a rich Parmesan cream sauce, simple, flavorful, and perfect for any night of the week.
Servings 4 people
Ingredients
Pasta
- 1 box pasta of choice
- 1 cup cherry tomatoes sliced
- 2 handfuls of spinach
- 1 cup Parmesan cheese divided
- 1 tbsp olive oil
- Handful fresh Basil chopped
- 1 1/2 cup cooking cream
- 1 garlic clove chopped
- Salt & pepper
- 1/2 tsp chili flakes optional
Shrimp
- 1 lb raw shrimp buy frozen peeled, and deveined shrimp
- 1 tbsp olive oil
- Salt & pepper
- 1/2 tsp chili flakes
Instructions
- Cook pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- While pasta cooks, heat 1 tbsp olive oil in a pan over medium heat.
- Add shrimp, salt, pepper, and chili flakes. Cook for 2–3 minutes per side, or until shrimp are pink and cooked through. Remove from pan and set aside.
- In the same pan, add another 1 tbsp olive oil and chopped garlic. Sauté for 30 seconds.
- Add sliced cherry tomatoes and cook until softened, about 4–5 minutes.
- Stir in spinach and cook until wilted.
- Pour in cooking cream and half of the Parmesan cheese. Stir until melted and creamy.
- Season with salt, pepper, and chili flakes (if using).
- Add cooked pasta and toss to coat in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Return shrimp to the pan and toss everything together until heated through.
- Sprinkle with remaining Parmesan cheese and chopped fresh basil.
- Serve warm and enjoy!