Creamy Tomato Shrimp Pasta
Creamy Tomato Shrimp Pasta made with frozen shrimps, marinara sauce and evaporated milk. This recipe uses simple ingredients and requires very little prep. A perfect dish for busy weekday dinner.
WHY I LOVE THIS RECIPE
It uses two simple shortcuts that make prep time so convenient and the cooking time shorter.
Using frozen shrimps means not having to peel and devein which would takes ages for a non-professional cook like myself.
Jarred marinara sauce is a great lifesaver for those days when you don’t have time to make a pasta sauce from scratch.
QUICK AND EASY CREAMY TOMATO PASTA: HOW TO MAKE IT
- Stir-fry thawed shrimp in hot oil for 1 to 2 minutes and season with salt and pepper. It’s important not to overcook the shrimp to keep its texture fresh and plump. Transfer to a plate including the juices and set aside.
- In the same pan, heat the butter. Add garlic, onions, and chilies. Saute until fragrant and translucent.
- Add marinara sauce. You can use your favorite store-bought pasta sauce or even your own homemade pasta sauce.
- Pour evaporated milk. Gently stir and simmer over low heat.
- Add back the shrimp.
- Stir until it is coated with the sauce. Let it cook for 1 minute more.
- Turn off the heat then add cooked pasta.
- Gently toss until the pasta has absorbed the sauce. Serve immediately and enjoy!
Tips for Cooking Frozen Shrimps
Place frozen shrimps in a colander. Run through with tap water to thaw. Drain well. Cook for a couple of minutes in hot oil. Remove from the pan and set aside. Add back to the sauce just before it finishes cooking.
Cooking Notes:
- As this is a heavy and creamy pasta sauce, I recommend using these types of pasta: Linguine, Spaghetti, and Fettuccine.
- You can substitute evaporated milk with whole fresh milk, half and half and cooking cream.
- The chilies are totally optional but if you like some zing, don’t skip it! It’s a perfect contrast to the rich and creamy sauce. To adjust the spice, remove or reduce the seeds.
Watch How to Make Creamy Tomato Shrimp Pasta
Recipe video above: Creamy Tomato Shrimp Pasta made with frozen shrimps, marinara sauce and evaporated milk. This recipe uses simple ingredients and requires very little prep. A perfect dish for busy weekday dinner.
Ingredients
- 300 grams /10 oz pasta (cooked al dente)
- 500 grams /1 lbs frozen raw shrimp (peeled and deveined)
- 1 tbsp vegetable oil
- 1 tbsp butter
- 5 cloves garlic (finely chopped)
- 1 small onion (finely chopped)
- 2 red chilies (chopped (optional))
- 1x 500g /17 oz bottled pasta sauce
- 1/2 cup evaporated milk
- 1/4 cup pasta water (rinse the jar, add more if needed)
- 1 tsp stock powder (or half chicken bouillon)
- 1 teaspoon white sugar
- salt and pepper to taste
- green onions (sliced (optional))
Instructions
- Place frozen shrimps in a colander. Thaw with tap water. Drain well. Meanwhile, chop the garlic, onions, and chilies.
- Heat oil in a large pan over medium heat. Stir-fry thawed shrimp 1 to 2 minutes, season with salt and pepper. Transfer to a plate with the juices and set aside.
- In the same pan, heat the butter. Add garlic, onions, and chilies. Saute until fragrant and translucent. Add the pasta sauce, evaporated milk, stock powder, and sugar. Gently stir and simmer over low heat. Season with salt and pepper. Taste and adjust seasonings.
- Add back the shrimp. Stir until it is coated with the sauce. Let it cook for 1-2 minutes more. Turn off the heat then add cooked pasta. If sauce becomes too thick, add some pasta water. Gently toss until the pasta has absorbed the sauce. Sprinkle green onions. Serve immediately and enjoy!
Recipe Notes and Tips:
- Pasta Options: Linguine, Spaghetti, and Fettuccine.
- You can substitute evaporated milk with whole fresh milk, half and half and cooking cream.
- The chilies are totally optional but if you like some zing, don't skip it! It's a perfect contrast to the rich and creamy sauce. To adjust the spice, remove or reduce the seeds.
Did you make this recipe?Tag @rivertenkitchen and hashtag it #rivertenkitchen or leave a comment below!
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