Creamy Tomato Shrimp Pasta

It’s not a new hack, but this creamy tomato shrimp pasta brings what I lovingly call “pink sauce” back into the spotlight. I thought I was a genius when I was in college and started combining the last bits of two half-empty jars—one Alfredo, one marinara—to make pink sauce, a gloriously blushing blend of red and white that tastes like both a summer garden and the coziest comfort food you’ve ever had. It doesn’t pick sides. It’s not too tangy or creamy—just perfectly velvety and full of flavor.

In this creamy shrimp and tomato pasta recipe, that iconic pink sauce wraps itself around tender shrimp and penne pasta in a way that is rich without being heavy and is dreamy without being fussy. This pasta recipe is a favorite for being fast and flavorful, not to mention tasting like a restaurant-level secret.

Ingredients for Creamy Tomato Shrimp Pasta

• Penne pasta: This tubular pasta shape is ideal for catching every drop of the dreamy sauce. Cook it just shy of al dente so it finishes perfectly when you mix it all together.
• Olive oil: Olive oil helps the shrimp and garlic bloom into something beautiful. This isn’t the moment for expensive olive oil; look for the best oil for sauteing.
• Shrimp: Go for the large ones—16 to 20 per pound—for maximum plumpness and flavor. Fresh or frozen can both work, just be sure they are uncooked.
• Garlic: A small amount of minced garlic gently infuses the oil and the shrimp.
• Crushed red pepper: These little flakes add a touch of heat to balance the creamy richness. Want it spicier? Add a pinch more.
• Pasta sauce: Any favorite jarred tomato sauce will work for this shrimp pasta with creamy tomato sauce. If you have the time, you can also whip up homemade tomato sauce.
• Alfredo sauce: Look for refrigerated Alfredo sauce at the grocery store. But making your own Alfredo sauce is a real power move.
• Butter: Melted butter smooths out the flavors and gives the sauce a glossy finish. Stick with unsalted butter to better control the sodium in the dish.
• Salt and pepper: You need just enough seasoning to enhance, not overwhelm. A hint of savory salt and a subtle kick of pepper elevate the entire flavor profile. Taste as you go!
• Fresh parsley: All pasta needs a finishing touch. In this case, parsley adds a pop of color and a touch of freshness to balance the richness. Feel free to experiment with other Mediterranean herbs, such as basil!

Directions

Step 1: Cook the pasta

Cook the pasta according to package directions.

Editor’s Tip: Cook the pasta to al dente and reserve about 1/2 cup pasta water before draining. It can help loosen the sauce if needed!

Step 2: Saute the shrimp

Meanwhile, in a large skillet, heat the oil over medium heat. Add the shrimp, garlic and pepper flakes. Cook and stir until the shrimp turn pink, three to five minutes.

Editor’s Tip: Don’t walk away! Shrimp cook quickly, and overcooked shrimp get rubbery fast. You want to see the shrimp just turn pink and curl into a C shape.

Step 3: Make the sauce

Stir in the pasta sauce, Alfredo sauce, butter, salt and pepper, and heat through.

Step 4: Combine and serve

Drain the pasta and serve with the shrimp mixture. Sprinkle with parsley to finish.

ELLIE CROWLEY FOR TASTE OF HOME

Creamy Tomato Shrimp Pasta Variations

• Add veggies: Spinach, sun-dried tomatoes or even sauteed mushrooms make this dish heartier (and you can sneak in some greens!).
• Try a different protein: For a twist, use scallops, grilled chicken or plant-based sausage instead of shrimp.
• Make it spicy: Add more crushed red pepper or a dash of hot sauce to really crank up the heat.

How to Store Creamy Tomato Shrimp Pasta

To store creamy tomato shrimp pasta, let the leftovers cool to room temperature, then transfer them to an airtight container. Store the pasta in the refrigerator, but eat it within a few days for the best quality.

How long does creamy tomato shrimp pasta last?

This shrimp penne pasta with tomato sauce lasts up to three days in the fridge. After that, the shrimp’s texture may change and the sauce may separate slightly.

How do you reheat creamy tomato shrimp pasta?

Reheat this pasta gently in a skillet over low heat. Add a splash of milk or broth to loosen the sauce if it looks too thick. Shrimp have a long-standing feud with microwaves, so consider removing the shrimp from your leftovers before heating them in the microwave.

Creamy Tomato Shrimp Pasta Tips

ELLIE CROWLEY FOR TASTE OF HOME

What’s the best way to clean and devein shrimp?

Does your shrimp need to be cleaned and deveined? Fear not! Simply use a paring knife to make a shallow cut down the back of the shrimp. Then, rinse it under cold water to remove the dark vein. Pat dry before cooking.

What can you serve with creamy tomato shrimp pasta?

A fresh green salad with lemon vinaigrette, crusty garlic bread or roasted asparagus pairs beautifully with creamy tomato shrimp pasta. And if you want to go full Italian restaurant mode, serve up a quick Caprese salad or even homemade garlic knots. Pink sauce means a glass of pink wine, right? Add a bottle of rosé and white chocolate-strawberry tiramisu for pink perfection!