Pasta with Shrimp and Herbed Tomato Cream Sauce

by Colleen Greene on November 4, 2009 · 2 comments

Pasta and shrimp in a creamy tomato herb sauce

The decadent combination of shrimp with a rich creamy pasta sauce definitely warrants making this for special occasions, and the high calorie factor in using heavy whipping cream and wine in the sauce prevents me from making this dish frequently — I do save it for special dinners.  I first made this recipe this past December for the first New Year’s Eve that Jeff and I shared together, and I made it again recently for Jeff’s birthday  dinner in September.

This is a Giada De Laurentiis recipe, and if you read our food blog regularly, you know I am a huge fan of Giada’s dishes. Her recipes are elegant, delicious, and quite simple.  This one does not disappoint!

My pictures still do not do this fabulous dish justice. But, it’s too darn good to hold off for a third time, in hopes of better pictures.

Herbed Tomato Cream & Herb Pasta with Shrimp 1

Saute the shrimp, garlic, salt, and pepper.

Herbed Tomato Cream & Herb Pasta with Shrimp 2

Cook the tomatoes, basil, parsley, and red pepper flakes.

Herbed Tomato Cream & Herb Pasta with Shrimp 3

Add the white wine, clam juice, and heavy cream.

Herbed Tomato Cream & Herb Pasta with Shrimp 4

Simmer 7 to 8 minutes until the sauce thickens.

Add the parmesan, shrimp, pasta and herbs.

Shrimp in a creamy herb tomato sauce over penne

Does it really get any better than this?

Pasta with Shrimp and Herbed Tomato Cream Sauce
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 pound penne pasta
  • ¼ cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • ½ teaspoon kosher salt, plus extra for seasoning
  • ½ teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • ½ cup chopped fresh basil leaves
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup white wine
  • ⅓ cup clam juice
  • ¾ cup heavy whipping cream
  • ½ cup grated Parmesan
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
  2. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
  3. Add the tomatoes, ¼ cup basil, ¼ cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add ¼ cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
  4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Previous post:

Next post: