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Shrimp Pasta with Creamy Tomato Basil Sauce

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 6 - 8
  • Course: Main Dish

Popular blogger Ali from Gimme Some Oven loves to make this pasta in big batches for a night in with her friends. She sends them all home with leftovers in our new heat & eat containers because she never has to worry about getting a dish back!

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Make a big batch and save it for later! Reynolds heat & eat containers allow you to store individual portions for a delicious lunch the next day or to send your friends and family home with leftovers.


  • 12 ounces dried pasta, like penne
  • 2 Tablespoons extra-virgin olive oil
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 teaspoon sea salt, divided
  • 1 teaspoon freshly-ground black pepper, divided
  • 1 cup diced white onion (about 1 small onion)
  • 6 garlic cloves, minced
  • 1 (14-ounce) can crushed tomatoes
  • 1 (14-ounce) can diced fire-roasted tomatoes, drained
  • 3 Tablespoons julienned or chopped fresh basil leaves
  • 1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling
  • 1/4 teaspoon dried oregano
  • Pinch of granulated sugar (optional)
  • 1/3 cup heavy cream
  • Optional toppings: freshly-grated Parmesan cheese, extra fresh basil, extra crushed red pepper flakes


Step 1

Cook pasta al dente in a large stockpot of generously-salted boiling water according to package instructions. Drain and set aside.

Step 2

Meanwhile, as the pasta water is heating, heat 1 Tablespoon olive oil in a large saute pan over medium heat. Add shrimp and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Then saute for 4-6 minutes, flipping once or twice, until the shrimp are cooked through and pink and no longer translucent. Transfer the shrimp to a separate plate and set aside.

Step 3

Return the saute pan to the stove and increase heat to medium-high. Add the remaining 1 Tablespoon olive oil, then add the onion and give it a stir to coat it evenly with the olive oil.

Step 4

Saute for 4-5 minutes until the onion is soft and translucent, stirring occasionally. Then stir in the garlic, and saute for an additional 1-2 minutes or until the garlic is fragrant, stirring occasionally.

Step 5

Add in the crushed and diced tomatoes, basil, crushed red pepper flakes, oregano, sugar, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and stir to combine.

Step 6

Bring the mixture to a simmer, then reduce heat to medium and simmer (uncovered) for 8-10 minutes, or until the mixture is reduced and is fairly thick. Stir in the heavy cream until combined.

Step 7

Then once the pasta is cooked and drained, combine it with the creamy tomato basil sauce and the cooked shrimp, and toss until combined.

Step 8

Serve immediately, with the optional toppings if desired. Or transfer to a sealed container (such as Reynolds Heat & Eat Containers) and refrigerate for up to 3 days, or freeze for up to 3 months.

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