Creamy Shrimp & Tomato Pasta

Kathy Williams


You can use a breaded white fish, clams, or any sefood. Serve with salad and crusty french bread.


☆☆☆☆☆ 0 votes

30 Min
20 Min
Stove Top



  • 1 lb
    medium shrimp, peeled and deviened. save shells
  • 2 clove
    garlic smashed
  • 1 tsp
    old bay seasoning
  • 1/2 tsp
  • 2 c

  • 1 Tbsp
    olive oil
  • 2 Tbsp
  • 3 Tbsp
  • 2 clove
  • 1 medium
    shallot, chopped
  • 1/8 tsp
    red pepper flakes
  • 1/2 c
    vermouth, dry
  • 2 c
    shrimp stock
  • 1 tsp
    tarragon, dried
  • 1 tsp
    oregano, dried
  • 1 can(s)
    28 oz diced tomatos, drained
  • ·
    splash of red wine vinegar
  • ·
    farfalle pasta, cooked and drained
  • ·
    smoked paprika
  • ·
    parmigiano-reggiano, grated
  • ·
    fresh basil

How to Make Creamy Shrimp & Tomato Pasta


  1. For the stock bring water, shrimp shells, garlic, salt, and old bay seasoning to a boil. lower heat and simmer while the farfalle is cooking or 20 minutes. Strain and set aside.
  2. For the sauce, heat olive oil, and butter in a suace pan over medium heat. Add garlic, shallots and pepper flakes, cook for 1 or 2 minutes and stir in flour and cook for a minute longer.
  3. Stirring constantly add vermouth and shrimp stock. Add tarragon, and oregano. Stir until thickens and turn the heat to low. Stir in heavy cream.
  4. In a skillet heat 2 tablespoons butter add shrimp and diced tomatos. Cook until just done. Add a splash of red wine vinegar.
  5. In a large warm serving bowl combine, sauce, shrimp mixture and pasta together. Sprinkle with a little of smoked paprika and grated parmigiano reggiano. Garnish with fresh basil.

Printable Recipe Card

About Creamy Shrimp & Tomato Pasta

Course/Dish: Fish Seafood
Main Ingredient: Seafood
Regional Style: American

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