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A vibrant bowl of garlic shrimp and tomato cream pasta, garnished with fresh basil.

Classic Garlic Shrimp and Tomato Cream Pasta

This classic garlic shrimp and tomato cream pasta is a delicious and satisfying meal. It features succulent shrimp, a rich tomato cream sauce, and perfectly cooked linguine, making it an ideal dish for a weeknight dinner or a special occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz Linguine (or spaghetti)
Shrimp
  • 0.5 lb Large raw shrimp, peeled & deveined
Sauce
  • 2 Tbsp Olive oil
  • 2 Tbsp Unsalted butter
  • 4-5 Garlic cloves, minced
  • 1 small Shallot, finely diced
  • 0.25 tsp Crushed red pepper flakes (optional)
  • 0.5 cup Dry white wine (preferably Italian)
  • 14 oz Canned whole San Marzano tomatoes
  • 0.75 cup Heavy cream
  • 0.5 cup Fresh Parmesan, grated
  • 0.25 cup Fresh basil leaves, torn
  • 1 tsp Lemon zest
  • Salt & freshly cracked black pepper to taste
Garnish (Optional)
  • 2 Tbsp toasted pine nuts or crushed walnuts

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Spatula/Tongs

Method
 

Cooking Pasta & Shrimp
  1. Cook linguine according to package directions, reserving 1 cup of pasta water before draining. Pat shrimp dry with paper towels and season with salt and pepper.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink; remove and set aside.
Building the Sauce
  1. Add remaining 1 tablespoon butter to the skillet, then sauté minced garlic, diced shallot, and red pepper flakes for 1 minute until fragrant.
  2. Pour in white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
  3. Add San Marzano tomatoes, crushing them with a spoon. Bring to a simmer and cook for 5-7 minutes until slightly thickened.
  4. Stir in heavy cream and Parmesan cheese, simmering for 2-3 minutes until the sauce is creamy.
Combining Everything
  1. Add cooked linguine and shrimp back to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
  2. Stir in fresh basil and lemon zest. Taste and adjust seasoning with salt and pepper as needed.
  3. Serve warm, garnished with toasted pine nuts or crushed walnuts, if desired.

Notes

For extra flavor, you can marinate the shrimp for 15 minutes in a little olive oil, garlic powder, and paprika before cooking. Serve with a side salad and crusty bread to complete the meal.