5 from 21 votes
Shrimp Pasta with Tomato Basil Cream Sauce
This Shrimp Pasta with Tomato Basil Cream Sauce combines roasted shrimp and cavatappi pasta in a rich, creamy sauce made with sun-dried tomatoes, garlic, and fresh baby spinach. The sauce blends butter, flour, vegetable broth, heavy cream, and Parmesan cheese for a velvety texture, accented by fragrant basil and a subtle tang from the tomatoes. Roasting the shrimp separately ensures they stay tender while the sauce simmers to the right consistency. This dish offers a balanced combination of creamy sauce and seafood served over textured pasta.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 3 cups cavatappi pasta
- 1 pound Shrimp peeled and deveined, medium
- 1 tablespoon olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the tomato basil cream sauce
- ¼ cup butter unsalted
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth or more, as needed
- 1 teaspoon basil dried
- ½ cup heavy cream or more, as needed
- ⅓ cup sun-dried tomatoes drained, julienned, in olive oil
- ¼ cup Parmesan Cheese freshly grated
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
- 3 cups baby spinach roughly chopped
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Place shrimp onto the prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
- To make the tomato basil cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in vegetable broth and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Stir in spinach until it begins to wilt, about 2 minutes.
- Stir in pasta and shrimp, and gently toss to combine.
- Serve immediately.
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