Tomato Cream Rotini with Shrimp

This Tomato Cream Rotini with Shrimp is a simple yet flavor-packed pasta dish that combines juicy shrimp with a luscious tomato cream sauce. Sautéed shrimp are cooked in butter and garlic until perfectly pink, then set aside while cherry tomatoes are blistered and smashed to create the base of the sauce. Tomato paste and heavy cream add depth and richness, while mozzarella and Parmesan melt in for extra creaminess. Tossed with al dente rotini and topped with fresh basil, this dish is light, creamy, and irresistibly delicious.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,192 kcal per serving

Ingredients

½ lb - rotini pasta
1 tbsp - olive oil
2 tablespoons - butter
2 cloves - garlic
1 cup - shrimp
Salt
Black pepper
½ tsp - garlic powder
½ tsp - paprika
2 cups - cherry tomatoes
2 tablespoons - tomato paste
¾ cup - heavy cream
½ cup - shredded mozzarella cheese
½ cup - grated Parmesan cheese
handful - fresh basil
Reserved pasta water

Instructions

Cook rotini in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
Heat olive oil and butter in a large pan over medium heat. Add garlic and shrimp, and season with salt, pepper, garlic powder, and paprika.
Cook shrimp until pink and opaque. Remove and set aside.
In the same pan, add cherry tomatoes and cook until softened. Smash with a spoon.
Add tomato paste and cook for a few minutes until deepened in color.
Pour in heavy cream and stir. Simmer for a few minutes.
Add mozzarella, Parmesan, and basil. Stir until melted and smooth.
Return shrimp to the pan and stir to coat.
Add cooked pasta and a splash of pasta water. Toss to combine and coat evenly.
Serve hot, topped with extra cheese and basil if desired.

Nutrition