Creamy Shrimp Pasta In Tomato Basil Sauce
There are some recipes that feel like a warm hug on a plate, and this creamy shrimp pasta in tomato basil sauce is exactly that. I’ve been making this for over 10 years, and it never disappoints — it’s the kind of meal that makes a Tuesday night feel just a little bit special. Let’s get straight to it, because I know you’re here for the recipe.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Medium
Why You’ll Love This Creamy Shrimp Pasta in Tomato Basil Sauce
- A Balanced Sauce That’s Neither Too Heavy Nor Too Thin: The cream melds with the tomato and basil without overwhelming the delicate shrimp, creating a sauce that clings beautifully to every strand of pasta.
- Restaurant-Quality Flavour at Home: Using simple, fresh ingredients, you can achieve a depth of flavour that tastes like it came from a proper Italian trattoria.
- Quick Enough for a Weeknight Meal: From start to finish, this dish comes together in about 35 minutes, making it a realistic option for a satisfying dinner after a busy day.
- Uses Pantry Staples and Fresh Ingredients: Most of the ingredients are things you likely already have, with just a few fresh additions that make all the difference.
- Naturally Elegant for Guests: It looks and tastes impressive enough to serve at a dinner party, yet it’s straightforward enough that you won’t be stressed in the kitchen.
Ingredients You’ll Need
- 400g dried linguine or spaghetti
- 500g raw king prawns, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1 small onion, finely diced
- 400g can of chopped tomatoes
- 200ml double cream
- 120ml chicken stock
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a gentle warmth)
- Salt and freshly ground black pepper, to taste
- Large handful of fresh basil leaves, roughly chopped, plus extra for garnish
- 50g freshly grated Parmesan cheese
Tip: For the best flavour, use the best-quality tinned tomatoes you can find — San Marzano are wonderful if you can get them. Also, avoid pre-grated Parmesan; grating it yourself from a block makes a real difference in how it melts into the sauce.
How to Make Creamy Shrimp Pasta in Tomato Basil Sauce
- Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente — you want it to have a slight resistance when you bite into it. Just before draining, reserve about 200ml of the starchy pasta water. You’ll see it turn a milky, cloudy colour; that’s liquid gold for your sauce. Drain the pasta in a colander and set aside.
- Season and sear the prawns. While the pasta cooks, pat the prawns dry with kitchen paper. Season them lightly with salt and pepper. In a large frying pan, heat 1 tablespoon of the olive oil over medium-high heat until it shimmers. Add the prawns in a single layer — you should hear a satisfying sizzle. Cook for 1-2 minutes per side until they turn a vibrant pink with a slight golden-brown crust and curl into a loose ‘C’ shape. The smell will be sweet and briny. Remove the prawns to a plate and set aside.
- Sauté the aromatics. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pan. Add the diced onion and cook, stirring occasionally, until it becomes translucent and soft — about 4-5 minutes. The kitchen will fill with a gentle, sweet fragrance. Add the minced garlic and cook for a further 30 seconds until fragrant, but do not let it brown, as burnt garlic turns bitter.
- Build the tomato base. Pour in the chopped tomatoes and chicken stock, scraping the bottom of the pan with a wooden spoon to lift any browned bits (that’s where so much flavour lives). Stir in the dried oregano and red pepper flakes if using. Bring the sauce to a gentle simmer — you’ll see small bubbles breaking across the surface, not a vigorous boil. Let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly and darkens to a deeper red colour.
- Add the cream and basil. Reduce the heat to low and slowly pour in the double cream, stirring continuously. Watch as the sauce transforms into a beautiful, pale coral colour with a silky sheen. Stir in the chopped fresh basil and let it wilt into the sauce for about 1 minute. Taste the sauce and adjust the seasoning with salt and pepper.
- Combine everything. Add the drained pasta to the sauce along with the cooked prawns and a splash of the reserved pasta water. Use tongs to toss everything together gently for about 2 minutes, allowing the sauce to coat each strand of pasta. The sauce should cling to the pasta rather than pool at the bottom; if it seems too thick, add a little more pasta water until it reaches a luscious, creamy consistency. The aroma at this point is deeply savoury with a hint of sweetness from the tomatoes and a floral note from the basil.
- Finish and serve. Remove the pan from the heat. Sprinkle the grated Parmesan over the pasta and toss once more. The cheese will melt into the warm sauce, adding a final layer of richness. Serve immediately, garnished with extra fresh basil leaves and a grind of black pepper.
Tips From My Kitchen
- Don’t Overcook the Prawns: This is the most common mistake. Prawns cook very quickly — in just 1-2 minutes per side. They should be just opaque and slightly firm to the touch when you remove them. They will finish cooking when you toss them back into the hot sauce at the end. Overcooked prawns become rubbery and lose their sweet, juicy texture.
- Reserve That Pasta Water: I cannot stress this enough. The starchy water is essential for creating a sauce that clings to the pasta rather than sliding off. It also helps emulsify the sauce, making it silky and cohesive. Always reserve a cup before draining, even if you think you won’t need it.
- Use Freshly Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly, leaving your sauce with a grainy texture. Grating your own from a block ensures it melts into a velvety, creamy finish that elevates the entire dish.
- Control the Heat When Adding Cream: When you pour the double cream into the tomato sauce, keep the heat on low. High heat can cause the cream to split or curdle, resulting in a grainy, unappealing sauce. A gentle stir over low heat keeps everything smooth and luscious.
- Cook Pasta to Just Under Al Dente: Because you’ll be tossing the pasta in the hot sauce for a couple of minutes, it will continue to cook. If you cook it to fully al dente in the water, it may become too soft in the sauce. Aim for it to be just slightly firmer than you want the final texture.
- Don’t Skip the Resting Time for the Sauce: After adding the cream and basil, letting the sauce simmer gently for that extra minute allows the flavours to meld together. The raw tomato taste mellows, the basil infuses, and the cream rounds everything out. Patience here pays off.
Equipment You’ll Need
- Large pot for boiling
- Colander
- Large frying pan
- Tongs or pasta fork
- Wooden spoon
- Chef’s knife and chopping board
- Measuring cups and spoons
What to Serve With Creamy Shrimp Pasta in Tomato Basil Sauce
- A simple green salad with a lemon vinaigrette to cut through the richness of the sauce.
- Crusty garlic bread or a fresh baguette for sopping up any remaining sauce on the plate.
- Steamed green beans or asparagus, lightly seasoned, for a touch of colour and crunch.
Frequently Asked Questions
Can I use frozen prawns for this recipe?
Absolutely, frozen prawns work very well. The key is to thaw them completely before cooking — place them in a bowl of cold water for about 10-15 minutes, then drain and pat them thoroughly dry with kitchen paper. Excess water will prevent them from searing properly and can make the sauce watery.
Can I make this dish dairy-free?
Yes, you can. Substitute the double cream with a good-quality full-fat coconut cream for a dairy-free version. The coconut flavour is mild and complements the tomato and basil nicely. For the Parmesan, use a dairy-free grated alternative, though the flavour and melt will be slightly different.
What type of pasta works best with this sauce?
Long, flat pasta shapes like linguine, spaghetti, or fettuccine are ideal because the creamy sauce clings beautifully to their surface. However, short pasta like penne or rigatoni also works well, as the sauce gets trapped inside the tubes. Use whatever you have on hand.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the pasta in a frying pan over low heat with a splash of milk or stock to loosen the sauce, as it will thicken when chilled. Stir gently until heated through — avoid the microwave, which can make the prawns rubbery.
Can I add vegetables to this dish?
Certainly. This recipe is quite adaptable. Sautéed mushrooms, spinach, or halved cherry tomatoes all make wonderful additions. If adding spinach, stir it in after the cream and let it wilt for a minute. For mushrooms, sauté them with the onion at the beginning for extra depth of flavour.
Creamy Shrimp Pasta in Tomato Basil Sauce
A rich and creamy pasta dish featuring succulent king prawns in a luscious tomato basil sauce, finished with Parmesan cheese and fresh basil.
Ingredients
Method
- Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente — you want it to have a slight resistance when you bite into it. Just before draining, reserve about 200ml of the starchy pasta water. You'll see it turn a milky, cloudy colour; that's liquid gold for your sauce. Drain the pasta in a colander and set aside.
- Season and sear the prawns. While the pasta cooks, pat the prawns dry with kitchen paper. Season them lightly with salt and pepper. In a large frying pan, heat 1 tablespoon of the olive oil over medium-high heat until it shimmers. Add the prawns in a single layer — you should hear a satisfying sizzle. Cook for 1-2 minutes per side until they turn a vibrant pink with a slight golden-brown crust and curl into a loose 'C' shape. The smell will be sweet and briny. Remove the prawns to a plate and set aside.
- Sauté the aromatics. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pan. Add the diced onion and cook, stirring occasionally, until it becomes translucent and soft — about 4-5 minutes. The kitchen will fill with a gentle, sweet fragrance. Add the minced garlic and cook for a further 30 seconds until fragrant, but do not let it brown, as burnt garlic turns bitter.
- Build the tomato base. Pour in the chopped tomatoes and chicken stock, scraping the bottom of the pan with a wooden spoon to lift any browned bits (that's where so much flavour lives). Stir in the dried oregano and red pepper flakes if using. Bring the sauce to a gentle simmer — you'll see small bubbles breaking across the surface, not a vigorous boil. Let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly and darkens to a deeper red colour.
- Add the cream and basil. Reduce the heat to low and slowly pour in the double cream, stirring continuously. Watch as the sauce transforms into a beautiful, pale coral colour with a silky sheen. Stir in the chopped fresh basil and let it wilt into the sauce for about 1 minute. Taste the sauce and adjust the seasoning with salt and pepper.
- Combine everything. Add the drained pasta to the sauce along with the cooked prawns and a splash of the reserved pasta water. Use tongs to toss everything together gently for about 2 minutes, allowing the sauce to coat each strand of pasta. The sauce should cling to the pasta rather than pool at the bottom; if it seems too thick, add a little more pasta water until it reaches a luscious, creamy consistency. The aroma at this point is deeply savoury with a hint of sweetness from the tomatoes and a floral note from the basil.
- Finish and serve. Remove the pan from the heat. Sprinkle the grated Parmesan over the pasta and toss once more. The cheese will melt into the warm sauce, adding a final layer of richness. Serve immediately, garnished with extra fresh basil leaves and a grind of black pepper.
Notes
Reserve pasta water to adjust sauce consistency; red pepper flakes are optional for a gentle warmth.
I stumbled upon this combination by accident one evening when I had a half-empty carton of cream and a tin of tomatoes, and it’s been a hit ever since. I truly hope you enjoy making this creamy shrimp pasta in tomato basil sauce as much as I do. If you give it a try, I’d love to hear how it turned out — please leave a comment below and share your experience. For more weeknight dinner inspiration, have a look at my Dinner collection, or try the Ground Beef And Zucchini Skillet Low Carb for something completely different. Happy cooking!
