Creamy Tomato Shrimp Pasta

Spicy, garlicky, savory and creamy, this Creamy Tomato Shrimp Pasta is a quick 30-minute dinner that’s perfect for busy weeknights! Juicy shrimp, al-dente linguini pasta, fresh cherry tomatoes, plenty of garlic, spinach, and fresh basil and come together in a luscious, creamy tomato butter sauce that’s made without heavy cream!

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About This Recipe

This Creamy Tomato Shrimp Pasta was inspired by my Spicy Tomato Garlic Butter Pasta. But instead of the sauce being made mainly from melted butter and tomatoes, this dish features a homemade cream sauce made from whole milk, flour, and enhanced with savory and nutty Parmigiano Reggiano cheese.

We have here seared juicy shrimp, perfectly cooked linguini pasta, and fresh cherry tomatoes in a creamy, buttery, spicy and garlicky tomato sauce that’s exploding with flavor!

It’s essentially a pink sauce pasta dish but the secret ingredients that take this easy pasta dinner up a notch are soy sauce and umami loaded sweet and savory oyster sauce. When combined with the fresh tomatoes and cream sauce, they create the most incredible, flavor-packed creamy tomato pasta sauce!

This dish is easy to make in just 30 minutes with simple ingredients and SO flavorful! Perfect for a quick and comforting weeknight dinner, but fancy enough for entertaining too!

Make it tonight, and I think it’ll become one of your new go-to creamy tomato shrimp pasta recipes!

Ingredient Notes and Substitutes

• Shrimp (or Prawns): I used peeled and deveined shrimp (size 16/20) and seasoned them with kosher salt and black pepper. Either fresh or thawed frozen shrimp will work. You can use smaller shrimp but I love the juicy and naturally sweet flavor of larger sized shrimp.
• Extra Virgin Olive Oil: We’ll be cooking the shrimp in EVOO but you can also cook them in any good quality olive oil too.
• Aromatics: Asian red shallots, plenty of fresh garlic and fresh red chilies. Substitute with regular shallots or red onion. I used Thai Bird’s Eye chilies for heat but any small red chili peppers that are easily available to you will work.
• Cherry Tomatoes: Fresh cherry tomatoes help us to create a robust, delicious tomato pasta sauce that is full of natural sweetness!
• Asian Sauces: Oyster sauce and low sodium light soy sauce enrich the tomato butter sauce and add a delicious savory depth and umami. If using regular soy sauce, use 2 teaspoons only and 1 teaspoon water so that the dish doesn’t become too salty.
• Cream Sauce Ingredients: Our homemade cream sauce will be made from the unsalted butter that we use to sauté our aromatics, whole milk (I used 3.7%), and all-purpose flour.
• Seasonings & Spices: Kosher salt, herbs de Provence, crushed red pepper chili flakes, and ground cayenne add heat and flavor. Feel free to use more or less of the crushed red pepper flakes and ground cayenne to tailor this dish to your spice level preference. You can substitute Italian seasoning for the herbs de Provence if unavailable.
• Linguini Pasta: I love the mouthfeel of slippery, perfectly cooked linguini in this pasta dish but other noodle-type pastas would work well too. Some great options are fettuccine, spaghetti, pappardelle, or fusilli lunghi bucati like in my Creamy Calabrian Chili Pasta. Short-cut pasta shapes can be used if that’s what you have on hand, but noodles carry the sauce best.
• Baby Spinach: For some greenery and nutrients. Substitute with baby kale or arugula (rocket) instead if desired.
• Parmigiano Reggiano Cheese (or Parmesan): Helps thicken our creamy tomato pasta sauce and adds savory, nutty flavors. Freshly grated from a block will melt more evenly and taste much better than pre-grated/shredded parmesan.
• Fresh Basil: To finish and add a sweet and fragrant herbaceous note like in my Spicy Vodka Pasta.

Variations

• Use canned cherry tomatoes. They will work in a pinch if you don’t have any fresh ones on hand.
• Adjust the spice level. Reduce or omit the fresh chilies, ground cayenne and crushed red pepper flakes for a milder dish. You can also swap the cayenne for mild and sweet ground paprika.
• Switch up the protein. Instead of shrimp, air fryer salmon fillets (or pan-fried salmon fillets), pan-fried cod or other white fish, or slices of juicy air-fryer chicken breast would pair well with this creamy pink sauce pasta! If you prefer seafood, seared scallops, steamed mussels or clams, calamari, or an assortment of seafood like in my Cream Sauce Seafood Pasta would taste great.

How to Make Creamy Tomato Pasta with Shrimp – Step-by-Step

Cook the linguini al dente in a large pot of boiling salted water according to package instructions. Reserve some pasta water, then drain and set aside (image 1).

In a medium-sized pan, cook the shrimp in extra virgin olive oil and season with kosher salt and black pepper (image 2). Transfer to a clean bowl using tongs, leaving any extra oil behind. Add unsalted butter to the pan and sauté the shallots, garlic and chilies (image 3) until fragrant.

Add the cherry tomatoes (image 4) and stir briefly until they just start to soften and release their juices. Add the oyster sauce and low sodium light soy sauce (image 5). Mix to combine.

Add the all-purpose flour and mix gently to combine, taking care not to break down the cherry tomatoes completely.

Lower the heat and gradually pour in the milk. Add all of the spices and seasonings (image 6) and mix well to combine. Add most of the Parmigiano Reggiano cheese (image 7) and mix to combine until fully melted.

Add the cooked shrimp and linguini (image 8) and mix and toss until everything is evenly coated in the sauce. Add the baby spinach and most of the sliced basil (image 9). Mix until the baby spinach starts to wilt and the creamy tomato butter sauce is coating everything. Divide evenly onto plates and garnish with the reserved grated Parmigiano Reggiano cheese (plus more if desired!) and sliced fresh basil.

Serving Suggestions

This is a filling meal on it’s own but a side of a simple salad and garlic bread or salted baguette slices would pair well with it.

Storing and Reheating Leftovers

• Storing: Store any leftovers in a sealed airtight container in the fridge for up to 3 days.

• Reheating: Reheat on high in the microwave for 2 minutes, stirring halfway through, until warm throughout. Alternatively, reheat in a pan on the stovetop over medium heat, adding a splash of water or chicken broth if the sauce needs loosening.

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