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–+ servings
A closeup shot of creamy penne noodles with shrimp and tomatoes

Creamy Parmesan Shrimp Pasta

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Michelle Goth
A deliciously simple shrimp pasta with fresh tomatoes and a white wine and cream sauce.
4.98 from 45 ratings
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Ingredients
 

  • 16 ounces penne pasta or angel hair pasta
  • 2 tablespoons olive oil
  • 1 pound medium raw shrimp, peeled, thawed, de-veined
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

For the sauce:

  • 1 cup grape tomatoes
  • 1 cup dry white wine or white cooking wine
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon Italian seasoning
  • 1 cup heavy whipping cream
  • ½ cup grated Parmesan

Optional garnish:

  • chopped fresh herbs, fresh basil or fresh parsley

Instructions
 

  • Prepare a large pot with boiling water and a pinch of salt. Cook the pasta to al dente, following package instructions.
  • Prepare the shrimp by patting them dry with paper towels. Sprinkle the shrimp with garlic powder, salt and pepper.
  • In a large sauté pan, heat olive oil over medium-high heat. Add the shrimp in a single layer and sauté for 2-3 minutes, until the shrimp begin to turn opaque. Remove the shrimp from the skillet and allow them to rest in a bowl while you make the sauce.
  • To the uncleaned skillet, add wine, tomatoes, red pepper flakes and Italian seasoning. Scrape the bottom of the pan with a wooden spoon to lift up any leftover bits of garlic or shrimp. Simmer the wine and tomatoes on medium-high heat for about 5 minutes, until the wine is reduced and the tomatoes start to soften.
  • Next, reduce the heat to medium-low. Add heavy cream and simmer for an additional 3-4 minutes, until the mixture is thick and bubbly.
  • Add Parmesan cheese, cooked shrimp and cooked pasta. Toss together until all ingredients are coated with the sauce.
  • Sprinkle additional Parmesan cheese and fresh herbs on top, serve warm.

Notes

  • You can prick tomatoes with a fork prior to adding them to the skillet to help their juices release while cooking.
  • Save up to a cup of the pasta water to add to the sauce, incase it is too thick.
  • I love garlic, so I tend to add lots of garlic (fresh chopped cloves) to this dish.
Serving: 1, Calories: 957kcal, Carbohydrates: 73g, Protein: 40g, Fat: 46g, Saturated Fat: 23g, Polyunsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 294mg, Sodium: 1365mg, Fiber: 4g, Sugar: 6g
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