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tomato and shrimp pasta in a white bowl

Tomato and Shrimp Pasta

Sean
Fettuccini with tomatoes and shrimp in a garlic cream sauce.
5 from 8 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 765 kcal

Equipment

  • Pot
  • Sauté pan
  • Tongs
  • Colander
  • Bowl
  • Foil
  • Tongs

Ingredients
 
 

  • pounds shrimp large, raw, peeled, and deveined
  • 1 pint cherry tomatoes halved or quartered depending on the size
  • 12 ounces fettuccini dry
  • ½ cup parmesan cheese fresh grated
  • ½ cup heavy cream
  • ½ cup shallot chopped
  • ¼ cup parsley finely chopped
  • 3 tablespoons olive oil divided
  • 1 tablespoon garlic minced about 3 cloves
  • ½ tablespoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • 1 cup pasta water

Instructions
 

  • Bring a pot of salted water to a boil and cook the pasta according to the package instructions to make sure it is al dente. Do not overcook the pasta. Reserve 1 cup of pasta water before draining the pasta.
  • While the pasta is cooking in a sauté pan, on medium high heat, and 2 tablespoons of olive oil, shrimp, paprika, salt, pepper, and onion powder and cook until opaque but not over cooked, about 3-5 minutes. Transfer to a bowl and cover with foil to keep warm.
  • Place the pan back on stove and on medium high heat add a tablespoon of olive oil and the shallots. Cook until they have softened and become translucent, about 3 minutes. Then add the tomatoes and cook for another 2-3 minutes. Finally add the garlic and cook for another minute.
  • Add ¼ cup of the pasta water and the heavy cream and reduce the heat. Add the drained pasta and shrimp and toss to coat evenly. Add the parmesan cheese and additional water to evenly coat all of the pasta.
  • Top with the parsley and serve.

Notes

You don't want to overcook the pasta, follow the cooking time on the box for al dente pasta.
Save the pasta water to thin the sauce
If you want to reduce the fat remove the cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1servingCalories: 765kcalCarbohydrates: 73gProtein: 54gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 387mgSodium: 627mgPotassium: 1099mgFiber: 5gSugar: 8gVitamin A: 1526IUVitamin C: 37mgCalcium: 346mgIron: 4mg
Nutrition Disclaimer*
Keyword 30 min meals, Cream Sauce, Fettuccini
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