Creamy Tomato Shrimp Pasta: A 30-Minute Dream Meal

Are you on the endless quest for a weeknight dinner that feels a little bit fancy but comes together in under 30 minutes? We’ve all been there—craving something satisfying and delicious without wanting to spend hours in the kitchen. What if you could whip up a restaurant-quality dish that combines succulent shrimp, tender pasta, and a luscious, velvety sauce with minimal effort?

This Creamy Tomato Shrimp Pasta is the answer to your dinner dilemmas. It brilliantly marries the richness of Alfredo with the bright, zesty flavor of marinara to create an unforgettable pink sauce. Tossed with perfectly cooked shrimp and penne, this dish is the epitome of comfort and elegance. It’s a simple yet impressive meal that’s perfect for a cozy date night in or a quick and easy family dinner.

Ingredients for Your Pasta Masterpiece

This recipe relies on a handful of simple, accessible ingredients to create a symphony of flavor. Using refrigerated Alfredo sauce is a fantastic shortcut that delivers creamy results without any extra work.

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Timing

One of the best things about this recipe is how incredibly fast it is. You can have a gourmet-tasting pasta dish on the table in less time than it takes to order takeout!

• Preparation Time: 5 minutes
• Cooking Time: 20 minutes
• Total Time: 25 minutes (Perfect for busy weeknights!)

Step-by-Step Instructions

Follow these four simple steps to create the most delicious and creamy shrimp pasta you’ve ever had. We’ll guide you through it!

Step 1: Cook the Penne Pasta

Action: First, bring a large pot of generously salted water to a rolling boil. Add the uncooked penne pasta and cook according to the package directions until it’s al dente—tender with a slight bite.

• Tip: Don’t forget to salt your pasta water! It’s the only chance you have to season the pasta itself, and it makes a huge difference in the final flavor of the dish. A good rule of thumb is one tablespoon of salt per gallon of water.

Step 2: Sauté the Shrimp and Aromatics

Action: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp, minced garlic, and crushed red pepper flakes. Cook and stir frequently until the shrimp turn pink and opaque, which should only take about 3 to 5 minutes.

• Tip: Be very careful not to overcook the shrimp. They cook incredibly fast! The moment they are no longer translucent, they’re done. Overcooked shrimp become tough and rubbery.

Step 3: Create the Creamy Tomato Sauce

Action: Once the shrimp are perfectly cooked, stir in the pasta sauce, refrigerated Alfredo sauce, and butter. Continue to stir until the butter has melted and the sauce is smooth and heated through. Season with the salt and pepper.

• Tip: This combination of red and white sauce is often called a “pink sauce” or parma rosa. The refrigerated Alfredo sauce adds a wonderful richness that’s hard to beat.

Step 4: Combine and Serve

Action: By now, your pasta should be ready. Drain it well, but don’t rinse it. Add the drained pasta directly to the skillet with the shrimp and sauce. Toss everything together until the pasta is fully coated in that luscious, creamy sauce. Sprinkle generously with fresh parsley and serve immediately.

• Tip: Adding the hot pasta directly to the sauce helps it absorb all the delicious flavors. The starch from the pasta also helps the sauce cling to it beautifully.

Nutritional Information

Here is an estimated nutritional breakdown for one serving, assuming the recipe yields four servings. Please remember these values are approximate and can vary based on the specific products you use.

• Calories: 650 kcal
• Protein: 35 g
• Carbohydrates: 68 g
• Fat: 26 g (Saturated: 12 g)
• Sodium: 1300 mg

This dish provides a fantastic balance of protein, carbs, and fat, making it a truly satisfying and complete meal.

Healthier Alternatives

Looking to make this dish a bit lighter? It’s easy to do with a few simple ingredient swaps.

• Swap the Pasta: Use whole wheat penne or a chickpea-based pasta to increase the fiber and protein content.
• Lighten the Sauce: For a lower-fat version, you can make your own lighter cream sauce using evaporated milk or a mix of milk and cornstarch instead of the Alfredo sauce.
• Add Vegetables: Boost the nutritional value by tossing in a large handful of fresh spinach at the end of cooking, or sauté some sliced mushrooms or zucchini with the shrimp.
• Reduce Sodium: Choose a low-sodium pasta sauce and Alfredo sauce to better control the salt level.

Serving Suggestions

This creamy tomato shrimp pasta is a showstopper all on its own, but pairing it with the right sides can turn it into an unforgettable feast.

• Crusty Garlic Bread: It’s perfect for sopping up every last bit of that incredible pink sauce.
• Simple Green Salad: A fresh salad with a zesty lemon vinaigrette offers a refreshing contrast to the richness of the pasta.
• White Wine: A glass of a crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc cuts through the creaminess of the sauce beautifully.
• Extra Garnish: Offer extra grated Parmesan cheese and fresh parsley at the table for a final flourish.

Common Mistakes to Avoid

This recipe is incredibly straightforward, but here are a few things to watch out for to ensure perfect results every time.

• Overcooking the Shrimp: This is the number one pitfall. Shrimp cook in minutes, and overcooked shrimp are rubbery. Solution: Remove them from the skillet as soon as they turn pink. You can even set them aside and add them back in with the pasta at the end.
• Forgetting to Salt the Pasta Water: Unseasoned pasta can make the whole dish taste flat. Solution: Be generous with the salt in your pasta water. It should taste like the sea!
• Using a Sauce That’s Too Thin: If your sauce seems watery, it won’t coat the pasta nicely. Solution: Let the sauce simmer for a few extra minutes to thicken up before you add the pasta.

Storing Tips

While this dish is best enjoyed fresh, leftovers are still delicious!

• Refrigerating: Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Seafood is best eaten quickly.
• Reheating: To reheat, gently warm the pasta in a skillet over low heat. You may need to add a splash of milk or water to loosen the sauce and restore its creaminess. Avoid the microwave if possible, as it can make the shrimp tough.
• Freezing: We do not recommend freezing this dish, as dairy-based sauces can separate when thawed, and the texture of the shrimp can become compromised.

Conclusion

This Creamy Tomato Shrimp Pasta recipe is a true testament to the fact that you don’t need complicated ingredients or a lot of time to create an exceptionally delicious meal. In just 25 minutes, you can have a comforting, elegant, and deeply satisfying dish on the table that will have everyone asking for seconds. It’s the perfect recipe to keep in your back pocket for busy weeknights, last-minute guests, or whenever you need a little bit of delicious comfort.

We truly hope you fall in love with this simple yet stunning pasta dish. Give it a try and let us know how it turned out in the comments below! We always appreciate hearing from you. Don’t forget to rate the recipe and subscribe to our newsletter for more quick and delicious meals.

FAQs

Q1. Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work perfectly. Just make sure they are fully thawed before you start cooking. You can thaw them overnight in the refrigerator or, for a quicker method, place them in a colander under cold running water for a few minutes. Pat them completely dry with paper towels before adding them to the skillet.

Q2. What can I use if I don’t have refrigerated Alfredo sauce?

If you don’t have pre-made Alfredo sauce, you can easily substitute it. A simple option is to use ½ cup of heavy cream and ¼ cup of grated Parmesan cheese. Stir them into the pasta sauce until the cheese is melted and the sauce is creamy.

Q3. Can I use a different type of pasta?

Yes, this sauce is wonderful with many pasta shapes. While penne is a great choice because the sauce gets inside the tubes, you could also use fettuccine, linguine, rotini, or farfalle (bow ties). Just cook according to the package directions.

Creamy Tomato Shrimp Pasta: A 30-Minute Dream Meal

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• Author: Evelyn Marcella Rivera
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A fast, family‑friendly shrimp pasta in a luscious pink (tomato + Alfredo) sauce. Ready in 25 minutes and perfect for weeknights.

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Ingredients

Units USM Scale 1x2x3x

Pasta

• 2 cups uncooked penne pasta

Shrimp & Sauce

• 2 tbsp good quality olive oil
• 1 lb large shrimp (16-20 per lb), peeled & deveined
• 1 tsp freshly minced garlic
• 1/2 tsp crushed red pepper flakes
• 1 1/2 cups pasta sauce (tomato)
• 10 oz refrigerated Alfredo sauce
• 2 tbsp salted butter
• 1/4 tsp fine salt (to taste)
• 1/8 tsp freshly ground black pepper (to taste)
• 2 tbsp minced fresh parsley (for garnish)

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Instructions

1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add penne and cook until al dente per package directions. Reserve a splash of pasta water if desired, then drain (do not rinse).
2. Sauté shrimp & aromatics: Meanwhile, heat olive oil in a large skillet over medium heat. Add shrimp, minced garlic, and red pepper flakes; cook, stirring often, until shrimp are pink and opaque, 3–5 minutes. Do not overcook.
3. Make the creamy tomato sauce: Stir in pasta sauce, Alfredo sauce, and butter. Simmer gently until hot and smooth. Season with salt and black pepper.
4. Combine & serve: Add drained pasta to the skillet and toss until coated, loosening with a little reserved pasta water if needed. Sprinkle with fresh parsley and serve immediately.

Notes

Tip: Salt your pasta water (about 1 tablespoon per gallon) to season the pasta itself. Shrimp cook fast—pull them as soon as they turn opaque to keep them tender. The tomato + Alfredo blend is a classic pink sauce (parma rosa).

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Main Course, Pasta
• Cuisine: Italian-American

Nutrition

• Calories: 650
• Sodium: 1300
• Fat: 26
• Saturated Fat: 12
• Carbohydrates: 68
• Protein: 35