Description
A quick, creamy, and garlicky shrimp pasta cooked entirely in one pot. This recipe uses pantry staples like frozen shrimp and crushed tomatoes to create a restaurant-quality meal in just 20 minutes with minimal cleanup.
Ingredients
Scale
- 1 pound (450g) long pasta (linguine, fettuccine, or spaghetti)
- 1 pound (450g) shrimp, peeled and deveined (frozen or fresh)
- 2 tablespoons olive oil
- 6–8 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup (120ml) chicken broth (or vegetable broth for vegetarian)
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Optional: 1 handful baby spinach
- Optional: Fresh basil for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant but not browned.
- Pour in crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Add the dry pasta to the pot. Stir well to ensure every noodle is submerged in the liquid. Cook for 10-12 minutes, stirring every few minutes to prevent sticking, until the pasta is almost tender.
- Add the frozen shrimp directly to the pot. Stir them into the sauce and cook for 3-4 minutes until they turn pink and opaque. Do not overcook.
- Remove the pot from the heat. Add the heavy cream and grated Parmesan cheese. Stir gently until the cheese is melted and the sauce is smooth.
- Taste the pasta and season with salt and black pepper as needed. Garnish with fresh basil if desired and serve immediately.
Notes
Do not thaw the frozen shrimp before adding them to the pot; they cook evenly from frozen. Always remove the pot from the heat before adding cream and cheese to prevent the sauce from breaking or the cheese from seizing. If the sauce becomes too thick, add a splash of water or broth. If using fresh shrimp, pat them dry with a paper towel before adding.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the pot
- Calories: 520
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 62
- Fiber: 3
- Protein: 28
Keywords: one-pot shrimp pasta, quick dinner, weeknight meals, creamy shrimp pasta, easy pasta recipe, 20 minute dinner, family friendly