When it comes to comfort food, nothing beats a creamy garlic shrimp pasta recipe that combines rich flavors with a touch of elegance. This dish brings together juicy shrimp, a creamy sauce made with heavy cream and parmesan cheese, and penne pasta cooked to al dente perfection. Whether you’re hosting guests at the dinner table or just need an easy dinner idea for a busy weeknight, this recipe is guaranteed to be a hit.
This creamy garlic shrimp pasta in pink sauce is truly a pasta lovers’ dream. Whether it’s for a cozy night in or to impress your guests, this dish is sure to become your new favorite.
Why This Recipe Works
Rave Reviews: With its delicious flavor and satisfying texture, this dish is sure to earn rave reviews from your family and friends.
Versatile: Swap out the shrimp for chicken or another protein if desired.
Perfect Balance of Flavors: The creamy sauce pairs beautifully with the sweetness of cherry tomatoes and the brininess of shrimp.
Versatile: This shrimp recipe can be easily adapted with different proteins like chicken or tofu.
Easy to Make: This is a great recipe for both beginners and seasoned cooks, making it a perfect weeknight dinner.
Creamy Garlic Shrimp Pasta in Pink Sauce Video
If you enjoyed this video for Creamy Garlic Shrimp Pasta in Pink Sauce Video, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
Creamy Garlic Shrimp Pasta Ingredients
Full recipe, instructions, and photos in recipe card at the end of this post
sauce
- 1 package penne pasta
- 2 tbsp tomato paste
- 1 cup freshly grated parmesan cheese (reserve 1/4 cup for topping)
- 1/2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional for a bit of heat)
- 4 garlic cloves, crushed
- 1 shallot, diced
- 1 cup San Marzano or cherry tomatoes
- 3/4 cup heavy cream
- 1/2 cup reserved pasta water
- 2 tbsp butter
- 1/2 cup basil, thinly sliced (reserve some for garnish)
- Salt and pepper to taste
shrimp
- 1 lb shrimp, peeled and deveined
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1 garlic clove, crushed
- 1/2 tbsp butter
Instructions
Full recipe, instructions, and photos in recipe card at the end of this post
Cook the Pasta: Start by bringing a large pot of lightly salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta water.
Season & Sauté the Shrimp: In a large skillet over medium-high heat, add 1 tsp olive oil and the butter. Season the shrimp with smoked paprika, salt, black pepper, and onion powder. Sauté the raw shrimp for about a minute per side until the fresh shrimp turns pink and becomes cooked shrimp. Remove from the skillet and set aside.
Prepare the Aromatics: In the same large skillet, melt 2 tbsp butter over medium heat. Add the diced shallot and fresh garlic, sautéing until fragrant. This is the best way to build a flavorful base for the sauce.
Make the Sauce: Stir in the tomato paste and cook for 1 minute. Add in the heavy cream until combined. Add in the San Marzano or cherry tomatoes, onion powder, Italian seasoning, and smoked paprika. Cook until the tomatoes begin to break down, about 3-5 minutes. Turn the heat off or on low and add in the freshly grated Paremsan cheese.
Add the Shrimp: Return the juicy shrimp to the skillet, gently mixing it with the sauce.
Combine Pasta and Sauce: Add the cooked penne pasta back to the skillet, tossing to coat in the creamy sauce. Stir in the freshly cut basil, saving some for garnish.
Season and Serve: Adjust seasoning with salt and black pepper to taste. Serve immediately, garnished with fresh basil, parmesan cheese, and a splash of lemon juice for a bright finish.
Substitutions
Parmesan Cheese: Substitute with Pecorino Romano or Asiago cheese for a similar sharp and nutty flavor. Use nutritional yeast for a cheesy flavor without the dairy.
Heavy Cream: Half-and-half or whole milk if you prefer a lighter sauce. Use cashew cream for a non dairy creamy texture.
Penne Pasta: Use Rigatoni, farfalle, or angel hair pasta for a different shape but similar cooking time.
Shrimp: Chicken breast or thighs, cut into bite-sized pieces, or even tofu for a different protein that still pairs well with the sauce. Use sautéed mushrooms or roasted vegetables like zucchini or bell peppers for a vegan option.
Serving Suggestions
- Pair this creamy pastas dish with a simple side salad or a Artisan Crusty Bread to soak up the garlic-infused cream sauce.
Tips For Success
Don’t Overcook the Pasta: Cooking the pasta al dente ensures it holds up well when mixed with the sauce.
Use Fresh Ingredients: Fresh garlic cloves, basil, and high-quality parmesan cheese will elevate the flavor.
Adjust Spice Level: The red pepper flakes are optional and can be adjusted to your taste preference.
Creamy Garlic Shrimp Pasta in Pink Sauce
Ingredients
Sauce
- 1 package penne pasta
- 2 tbsp tomato paste
- 1 cup freshly grated parmesan cheese reserve 1/4 cup for topping
- 1/2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional for a bit of heat
- 4 garlic cloves crushed
- 1 shallot diced
- 1 cup San Marzano cherry or cherry tomatoes
- 3/4 cup heavy cream
- 1/2 cup reserved pasta water
- 2 tbsp butter
- 1/2 cup basil thinly sliced (reserve some for garnish)
- Salt and pepper to taste
Shrimp
- 1 lb shrimp peeled and deveined
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1 garlic clove crushed
- 1/2 tbsp butter
Instructions
Cook the Pasta
- Start by bringing a large pot of lightly salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta water.
Season & Sauté the Shrimp
- In a large skillet over medium-high heat, add 1 tsp olive oil and the butter. Season the shrimp with smoked paprika, salt, black pepper, and onion powder. Sauté the raw shrimp for about a minute per side until the fresh shrimp turns pink and becomes cooked shrimp. Remove from the skillet and set aside.
Prepare the Aromatics
- In the same large skillet, melt 2 tbsp butter over medium heat. Add the diced shallot and fresh garlic, sautéing until fragrant. This is the best way to build a flavorful base for the sauce.
Make the Sauce
- Stir in the tomato paste and cook for 1 minute. Add in the heavy cream until combined. Add in the San Marzano or cherry tomatoes, onion powder, Italian seasoning, and smoked paprika. Cook until the tomatoes begin to break down, about 3-5 minutes. Turn the heat off or on low and add in the freshly grated Paremsan cheese.
Add the Shrimp
- Return the juicy shrimp to the skillet, gently mixing it with the sauce.
Combine Pasta and Sauce
- Add the cooked penne pasta back to the skillet, tossing to coat in the creamy sauce. Stir in the freshly cut basil, saving some for garnish.
Season and Serve
- Adjust seasoning with salt and black pepper to taste. Serve immediately, garnished with fresh basil, parmesan cheese, and a splash of lemon juice for a bright finish.
Love this dish!