This recipe is my go-to for turning a quick seafood dinner into a nostalgic reminder of seaside summers, even when I’m landlocked. I love how the sweet, briny shrimp balance with the rich cream and tangy tomatoes, all coming together in one pan. It’s my small ritual for a cozy, yet vibrant meal after busy days.
There’s something about the way the shrimp’s slight chew and the creamy sauce soak into the pasta that makes me feel transported. It’s simple enough for weeknights but special enough to serve to friends. Plus, it’s forgiving—adjust the cream and tomatoes for a brighter or richer finish, depending on what I have on hand.
This recipe is my go-to for turning a quick seafood dinner into a nostalgic reminder of seaside summers, even when I’m landlocked. I love how the sweet, briny shrimp balance with the rich cream and tangy tomatoes, all coming together in one pan. It’s my small ritual for a cozy, yet vibrant meal after busy days.
Seaside nostalgia in every bite
- Cooking this dish always takes me back to seaside trips, where the air smells of salt and grilled shrimp.
- I love how the tomatoes burst with a sweet acidity that wakes up the creamy sauce—such a simple, bright flavor.
- There’s a quiet pride in mastering a quick sauce that feels indulgent but is honestly so easy to throw together after a long day.
Seaside nostalgia in every bite
- This dish came together one busy weeknight when I had a handful of shrimp, some ripe tomatoes, and a splash of cream that needed using. I wanted something quick, comforting, but with a touch of elegance that made me feel like I was at a seaside café. The simple act of tossing everything in one pan turned into a little ritual I look forward to.
- Cooking this always reminds me of those spontaneous dinners that turn into small celebrations, even if just with myself. It’s a reminder that sometimes, the best meals come from improvising with what’s in the fridge, trusting the process, and savoring the little moments.
- heading: Seaside nostalgia in every bite
Seafood Pasta with Mediterranean Roots
- This dish has roots in coastal Italian regions where fresh seafood and tomatoes are staples, blending land and sea flavors.
- The creamy tomato sauce echoes traditional Mediterranean recipes that evolved from simple peasant dishes into celebrated pasta classics.
- In some coastal towns, similar recipes are served with a squeeze of lemon or a drizzle of olive oil, highlighting regional twists.
Ingredient breakdown: key components
- Shrimp: I prefer deveined, tail-on shrimp for that satisfying bite and ease of handling—plus, they look pretty in the dish. Swap for scallops if you want a richer seafood flavor.
- Fresh tomatoes: The ripe, juicy tomatoes give a tangy brightness that cuts through the cream. Canned diced tomatoes work in a pinch, just choose the best quality for that vibrant, oozy burst.
- Cream: Heavy cream makes the sauce luxuriously smooth, but Greek yogurt can be a lighter alternative—just add it off the heat to prevent curdling and keep that silky texture.
- Garlic: Minced garlic infuses the sauce with a warm, aromatic punch. If you only have garlic powder, use half as much—fresh really wakes up the sauce’s flavor.
- Olive oil: A good splash of olive oil helps sauté the garlic and shrimp, adding a fruity, smoky note. Skip it if you’re dairy-free, but consider a splash of broth for flavor.
- Pasta: I usually go for spaghetti or linguine, but penne or rigatoni hold the sauce nicely. Cook until just al dente—overcooked pasta turns mushy fast.
- Herbs: Fresh basil or parsley brightens everything up, especially sprinkled right before serving. Dried herbs can work in a pinch, just use less and add earlier in cooking.
Spotlight on key ingredients
Shrimp and Tomatoes:
- Shrimp: I prefer deveined, tail-on shrimp for that satisfying bite and ease of handling—plus, they look pretty in the dish. Swap for scallops if you want a richer seafood flavor.
- Fresh tomatoes: The ripe, juicy tomatoes give a tangy brightness that cuts through the cream. Canned diced tomatoes work in a pinch, just choose the best quality for that vibrant, oozy burst.
Notes for ingredient swaps
- Dairy-Free: Swap heavy cream for coconut milk or cashew cream. Keeps the sauce rich but with a tropical or nutty note.
- Vegan: Use sautéed tofu or tempeh instead of shrimp. Add a splash of soy sauce or smoked paprika for depth.
- Gluten-Free: Replace pasta with rice noodles or gluten-free spaghetti. Be mindful of cooking times and texture differences.
- Lower Fat: Use Greek yogurt instead of cream, adding it at the end to keep the sauce silky without the heaviness.
- Extra Tang: Mix in a splash of lemon juice or vinegar to brighten the sauce, especially if skipping cream.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce when sautéing garlic for a subtle heat that balances the sweetness of tomatoes.
- Herb Variations: Incorporate fresh oregano or thyme if basil isn’t available. They bring a different aromatic punch.
Equipment & Tools
- Large skillet: Cook shrimp and sauce in one pan for flavor blending.
- Pot: Boil pasta efficiently, salted for flavor.
- Knife & Cutting Board: Prep garlic and tomatoes quickly and safely.
- Tongs: Toss and serve pasta without breaking it.
Step-by-step guide to shrimp pasta
- Equipment & Tools: Gather a large skillet (24cm/9in), a sharp knife, a cutting board, and tongs. The skillet is your stage for sauce and shrimp, so choose one that heats evenly.
- Bring a large pot of salted water to a rolling boil—about 100°C/212°F. Cook pasta until just shy of al dente, about 1 minute less than package instructions. Drain, reserving a cup of pasta water.
- While pasta cooks, heat 2 tbsp olive oil in the skillet over medium heat (around 160°C/320°F). Add 3-4 minced garlic cloves. Sizzle until fragrant, about 30 seconds. Avoid burning—lower heat if garlic browns too quickly.
- Add 1 lb (450g) peeled, deveined shrimp to the skillet. Cook until they turn pink and opaque, about 2-3 minutes per side. They should have a slight curl and a bright sheen. If they start to curl too tightly or turn grey, turn down the heat.
- Toss in 2 cups chopped ripe tomatoes and cook until they start releasing juices, about 2 minutes. The mixture should smell sweet and tomato-y, with a little sizzle. If tomatoes stick or scorch, add a splash of pasta water or broth.
- Pour in ½ cup heavy cream, stirring to create a silky sauce. Bring to a gentle simmer for 2-3 minutes, allowing flavors to meld and sauce to thicken slightly. If too thick, loosen with reserved pasta water.
- Add cooked pasta to the skillet. Toss everything together over low heat (around 80°C/175°F), letting the pasta soak up the sauce. Adjust consistency with a splash more pasta water if needed. Check for seasoning—salt and pepper as needed.
- Finish with a handful of fresh basil or parsley. Toss briefly, allowing herbs to release aroma and flavor. Remove from heat, taste again, and adjust salt or acid (a squeeze of lemon) if desired.
- Rest & Plate: Let the pasta sit for 2 minutes off heat. Plate generously, spooning sauce and shrimp over the pasta. Finish with extra herbs or a drizzle of olive oil. Serve hot, with a side of crusty bread if you like.
- Checkpoints & Doneness: Shrimp should be pink and slightly firm. Pasta should be al dente, with a slight bite. Sauce should coat the noodles smoothly. Tomato chunks should be vibrant and tender.
Let the pasta rest for 2 minutes off heat to settle flavors. Garnish with herbs and a drizzle of olive oil. Serve immediately for best texture and aroma.
How to Know It’s Done
- Shrimp: pink, opaque, slightly firm to touch.
- Pasta: al dente, with a slight chew, not mushy.
- Sauce: smooth, coats pasta without pooling excessively.
Seafood Pasta with Tomato and Cream
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente, about 1 minute less than package instructions. Drain and set aside, reserving a little pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds—the oil should shimmer and smell inviting.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until they turn pink and slightly opaque, with a gentle sizzle and a firm texture when pressed.
- Stir in the chopped tomatoes and cook until they release their juices, about 2 minutes. The mixture should bubble gently, and the tomatoes will look soft and glossy.
- Pour in the heavy cream and stir to combine, letting the sauce simmer gently for 2-3 minutes until it thickens slightly and becomes silky. Loosen with a splash of reserved pasta water if needed.
- Add the cooked pasta to the skillet, tossing gently to coat the noodles with the sauce. Let everything cook together over low heat for a minute to absorb flavors, adjusting seasoning with salt and pepper.
- Remove from heat and stir in chopped fresh herbs and a squeeze of lemon juice if desired. The herbs should brighten the dish, and the lemon adds a fresh tang.
- Serve immediately, garnished with additional herbs if you like. Enjoy the vibrant, creamy seafood pasta while hot, with a side of crusty bread for dipping.
Pro tips for perfect shrimp pasta
- Use high heat when sautéing garlic to release a fragrant aroma quickly without burning.
- Add shrimp to hot oil and sear until they turn pink and develop a slight golden edge—don’t overcrowd the pan.
- When cooking tomatoes, let them soften and release juices—this boosts the sauce’s natural sweetness and acidity.
- Stir in cream off the heat once the sauce thickens—this prevents curdling and keeps it silky smooth.
- Toss pasta into the sauce just off the boil—this allows it to absorb flavors and finish cooking in the sauce’s warmth.
- Finish with fresh herbs right before serving—this preserves their bright aroma and vibrant flavor.
Common mistakes and how to fix them
- FORGOT to adjust heat, resulting in burnt garlic—lower and stir to fix.
- DUMPED all the pasta water at once—reserve some for sauce consistency.
- OVER-TORCHED the shrimp—remove early and lower heat to prevent rubbery texture.
- MISSED the sauce thickening—let it simmer longer or add a bit of pasta water.
Quick Fixes and Pantry Swaps
- When sauce is too thick, splash in warm pasta water and stir to loosen.
- If shrimp turn rubbery, quickly splash with lemon juice and cook briefly again.
- DUMPED too much oil? Blot with paper towels before continuing to prevent greasiness.
- When tomatoes are bland, add a pinch of sugar or a dash of vinegar for brightness.
- Splash a bit of broth or water if sauce shimmers too much and starts to crackle.
Prep, store, and reheat tips
- Prep the shrimp: peel and devein ahead, kept in the fridge for up to 24 hours, ensuring they stay firm and fresh with no off smell.
- Chop tomatoes and garlic in advance; store separately in airtight containers for up to 1 day to keep their bright, juicy texture.
- Make the sauce partially or fully ahead: keep in a sealed jar or container in the fridge for up to 2 days; reheats smoothly with a gentle stir.
- Cook the pasta just shy of al dente, then toss with a bit of olive oil, and store in the fridge for up to 1 day. Reheat in boiling water or microwave, watching for that slight bounce in texture.
- Reheating tip: warm gently on the stove over low heat, adding a splash of pasta water or cream to revive the sauce’s velvety texture and prevent separation.
Top questions about shrimp pasta
1. Can I use frozen shrimp?
Use fresh or frozen shrimp, deveined for quick prep and better texture. Frozen works fine if thawed properly.
2. Can I substitute canned tomatoes?
Yes, canned tomatoes work well. Just drain excess juice and choose a good-quality brand for vibrant flavor.
3. Can I make this dairy-free?
Heavy cream gives the sauce richness, but Greek yogurt adds creaminess with less fat—add it off heat.
4. How should I cook the pasta?
Cook pasta until just shy of al dente, about 1 minute less than package instructions, to prevent mush.
5. How do I know when shrimp are done?
Shrimp turn pink and firm when cooked properly. Overcooked shrimp become rubbery and dull in color.
6. How do I season the dish properly?
Adjust seasoning with salt and pepper at the end. Add lemon juice or vinegar for brightness if needed.
7. When should I add herbs?
Add fresh herbs just before serving to preserve their bright aroma and flavor. Dried herbs can be added earlier.
8. How do I reheat the pasta?
Reheat leftovers gently on the stove over low heat, adding a splash of pasta water or cream to keep it silky.
9. How do I get perfectly seared shrimp?
Use high heat to sear shrimp quickly and develop a golden exterior. Avoid overcrowding the pan.
10. What if the sauce gets too thick?
If the sauce thickens too much, loosen it with reserved pasta water or broth until it coats the pasta smoothly.
This dish isn’t just about the flavors; it’s about the memories and small moments that come with cooking it. Every time I make this pasta, I feel a little closer to those seaside trips and lazy summer evenings.
Sharing this meal has become a way for me to reconnect with simple pleasures—good food, honest cooking, and a bit of nostalgia. It’s a reminder that sometimes, the best dishes are the imperfect ones, made with love and a little bit of chaos.