Creamy Shrimp & Tomato Pasta

Kathy Williams


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


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30 Min
20 Min
Stove Top


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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


  • 1For 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.
  • 2For 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.
  • 3Stirring constantly add vermouth and shrimp stock. Add tarragon, and oregano. Stir until thickens and turn the heat to low. Stir in heavy cream.
  • 4In a skillet heat 2 tablespoons butter add shrimp and diced tomatos. Cook until just done. Add a splash of red wine vinegar.
  • 5In 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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