Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Cuisine
Italian-American
Calories
590
The Story
Why this recipe belongs in your week
This creamy tomato basil shrimp pasta is built for nights when dinner needs to feel polished without taking over the evening. Searing the shrimp separately keeps it juicy, while tomato paste and burst cherry tomatoes create a concentrated base for the cream sauce.
The result is rich but still bright from fresh basil and lemon. It is a useful recipe to keep in Cubby Cookbook because the method is easy to repeat with another pasta shape, spinach, or the herbs already in your fridge.
Ingredients
4 servings
- 12 ounces spaghetti or linguine
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan
- 1/2 cup reserved pasta water
- 1 packed cup fresh basil leaves, torn
- 1 tablespoon lemon juice
Instructions
Cook the recipe
Step 1
Boil the pasta
Cook the pasta in well-salted water until just shy of al dente. Reserve 1/2 cup pasta water, then drain.
Step 2
Sear the shrimp
Pat the shrimp dry, season with half the salt and pepper, and sear in olive oil over medium-high heat for 1 to 2 minutes per side. Transfer to a plate.
Step 3
Build the tomato base
Lower the heat to medium. Add garlic, cherry tomatoes, tomato paste, and red pepper flakes; cook until the tomatoes soften and become jammy, about 4 minutes.
Step 4
Make it creamy
Stir in the cream and Parmesan. Add reserved pasta water a splash at a time until the sauce is glossy and coats the pasta.
Step 5
Finish and serve
Fold in the pasta, shrimp, basil, and lemon juice. Toss for 1 minute, taste for salt, and serve immediately.
Save it before it disappears
Cook this from Cubby tonight.
Send the recipe to Cubby, add it to your meal plan, check what you already have, and turn the rest into a grocery list.
Chef's Tips
Dry shrimp thoroughly before searing so it browns instead of steaming.
Keep the pasta slightly firm before adding it to the sauce; it will finish cooking in the skillet.
Add pasta water gradually. The starch helps the Parmesan and cream form a smooth sauce.
FAQ
Can I use frozen shrimp?
Yes. Thaw completely, drain well, and pat dry before seasoning and searing.
Can I make the sauce without heavy cream?
Use half-and-half for a lighter sauce, but simmer gently and add extra pasta water as needed.
What pasta shape works best?
Spaghetti, linguine, fettuccine, rigatoni, or penne all work. Choose a shape that holds the creamy sauce.
How do I keep shrimp from turning rubbery?
Sear only until opaque, remove it from the pan, and return it during the final minute.
What can I serve with it?
A lemony green salad, roasted asparagus, broccoli, or garlic bread balances the creamy pasta.
Nutrition
calories
590
protein
34g
carbohydrates
68g
fat
20g
fiber
5g
sugar
8g
sodium
780mg
Nutrition note
Protein and portions
The nutrition estimate provides about 34 grams of protein per serving when divided into four portions. Shrimp size, pasta brand, Parmesan, and exact serving size will change the final numbers.
Storage & meal prep
Make the leftovers work
Refrigerate cooled leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water or milk so the sauce loosens without overcooking the shrimp. Seafood pasta is best fresh and is not ideal for freezing.
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