Creamy Blistered-Tomato Shrimp Pasta (Stovetop)
Fast, saucy shrimp pasta with a creamy tomato-rose finish—made with blistered grape tomatoes, garlic, and a touch of cream (or Greek yogurt). Weeknight-friendly and very seafood-forward.
Back to full listIngredients
- Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $7.00 sale
- Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $4.79
- Pasta (penne/rigatoni/spaghetti) 6 oz (dry)
- Garlic 4 cloves, minced
- Olive oil 1 1/2 tbsp
- Butter (optional) 1 tbsp
- Tomato paste (optional but helpful) 1 tbsp
- Cream, half-and-half, or plain Greek yogurt 1/4 cup
- Red pepper flakes Pinch
- Salt For pasta water + 1/2 tsp for shrimp
- Black pepper 1/2 tsp
- Lemon (optional) 1 tsp juice to finish
- Spinach (optional) 2 cups
Instructions
- Cook pasta: Boil in well-salted water until al dente. Reserve 1 cup pasta water; drain.
- Season shrimp: Pat shrimp dry. Toss with 1/2 tsp salt and black pepper.
- Sear shrimp: Heat a large skillet over medium-high. Add olive oil. Cook shrimp 60–90 seconds per side until just pink; remove to a plate.
- Blister tomatoes: Lower heat to medium. Add butter (optional). Add tomatoes and cook 4–6 minutes, stirring occasionally, until skins burst and juices release. Add garlic and red pepper flakes; cook 30 seconds.
- Build sauce: Stir in tomato paste (if using) and cook 1 minute. Add 1/2 cup pasta water and simmer 2 minutes. Lower heat and stir in cream (or yogurt off heat to prevent curdling).
- Combine: Add pasta (and spinach if using) and toss, adding more pasta water as needed to make it silky. Return shrimp and any juices; toss 30 seconds to warm through. Finish with lemon juice if desired.
- Serve: Divide between 2 bowls; add extra pepper on top.
Health notes: Good protein; adjust richness by using half-and-half or yogurt instead of heavy cream. Add spinach for extra veg.
Drink pairing: WA Pinot Gris or sparkling water with a squeeze of lime.