Creamy Tomato-Garlic Shrimp Pasta with Herbs
A vibrant, weeknight-friendly Italian-style dish featuring shrimp, canned tomatoes, and a creamy garlic sauce. The herbs brighten the sauce while a hint of lemon adds freshness. It’s a complete plate with pasta, protein, and a simple veg on the side.
- Prep Time: 10 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 tablespoons olive oil
- ½ pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- ½ (28-ounce) can crushed tomatoes
- ½ 1/2 cup heavy cream
- ½ 1/4 cup grated Parmesan cheese
- ½ 1/4 teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ½ 1/2 teaspoon salt
- ½ 1/4 teaspoon black pepper
- 4 ounces linguine or spaghetti
- 1 tablespoons chopped fresh parsley
- ½ tablespoon lemon juice
Instructions
- Cook pasta in salted boiling water until al dente, reserve 1/2 cup pasta water, drain.
- Warm oil in a skillet over medium heat; add shrimp and cook 2–3 minutes until pink, then remove.
- In the same skillet, sauté garlic 30 seconds, add crushed tomatoes, oregano, red pepper flakes, salt, and pepper; simmer 6 minutes.
- Stir in cream, Parmesan, lemon juice, and reserved pasta water to loosen sauce; return shrimp and heat through 2 minutes.
- Toss pasta with sauce and shrimp, finish with parsley and extra Parmesan if desired.
Chef’s Pro Tips
- Add a splash of white wine with the tomatoes for depth.
- Brown the shrimp lightly for texture contrast.
- Use fresh parsley for brightness.
Serving Suggestions
Serve with a simple green salad and warm garlic bread for a complete plate.
Storage Instructions
Cool fully and store leftovers in an airtight container up to 2 days in the fridge.
Nutritional Estimates
Per serving · 2 servings total
| calories | 640 |
|---|---|
| protein | 29 |
| carbs | 74 |
| fat | 22 |
| fiber | 4 |
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