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Rolling Sauce

One-Pot Shrimp Pasta With Creamy Tomato Sauce

Shrimp, garlic, and pasta cooked together in a creamy tomato sauce — all in one pot, ready in about 30 minutes, with optional roasted cherry tomatoes on top.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

Shrimp Pasta
  • - 12 oz 340 g linguine or spaghetti
  • - 1 lb 450 g shrimp, peeled and deveined
  • - 7 cloves garlic minced
  • - 5 tablespoons olive oil
  • - 2 teaspoons tomato paste
  • - 2 cups 500 ml passata (strained tomatoes)
  • - 2 cups 480 ml chicken or vegetable broth
  • - ½ cup 120 ml heavy cream
  • - 1 teaspoon balsamic vinegar
  • - 1 bunch fresh basil stems and leaves separated and chopped
  • - salt and pepper to taste
  • - red pepper flakes optional
Roasted Cherry Tomatoes
  • - 8.8 oz 250 g cherry tomatoes, halved
  • - 2 tablespoons olive oil
  • - 1 tablespoon balsamic vinegar
  • - salt and pepper
For Serving
  • - toasted baguette slices optional

Method
 

  1. If making the roasted cherry tomatoes, preheat the oven to 340°F (170°C). Halve the cherry tomatoes and toss on a parchment-lined baking sheet with olive oil, balsamic vinegar, salt, and pepper. Roast for about 20 minutes.
  2. Heat the olive oil in a large, deep pot over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Stir in the tomato paste and cook for about a minute until it darkens slightly.
  4. Pour in the passata and broth. Add the balsamic vinegar, chopped basil stems, salt, pepper, and red pepper flakes if using. Bring to a simmer.
  5. Add the pasta directly to the pot, mostly submerged in the liquid. Cover and simmer for about 10 minutes, stirring every couple of minutes to prevent sticking.
  6. Once the pasta is nearly al dente, stir in the heavy cream. Add the shrimp and cook uncovered for 4-5 minutes, until the shrimp are pink and opaque and the pasta is fully cooked.
  7. Remove from heat, stir in the chopped basil leaves. Top with roasted cherry tomatoes if using, and serve with toasted baguette.

Notes

  • Storage: Keeps in the fridge for up to 2 days. Reheat gently with a splash of broth or cream to loosen the sauce.
  • Make ahead: The tomato base (steps 2-4) can be made a day ahead and reheated before adding the pasta. The roasted cherry tomatoes can also be made ahead and reheated or served at room temperature.
  • Swap: Any long pasta shape works (spaghetti, fettuccine). Swap heavy cream for half-and-half for a lighter sauce. Add a handful of grated parmesan with the cream for extra richness.