Shrimp Pasta with Red Sauce

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This shrimp pasta in a bright red tomato sauce is a weeknight winner. It comes together quickly, leans on pantry staples, and balances sweet roasted tomatoes with a touch of cream so the sauce hugs every piece of penne. The shrimp cook fast, so timing matters, but the steps are straightforward.

I keep this recipe on repeat when I want something familiar but elevated: roasted diced tomatoes for smoky depth, a spoonful of tomato paste for body, and a splash of cream to round the acidity. Fresh basil and a final dusting of Parmesan finish it without fuss.

Ingredient Breakdown

1 pound medium shrimp, peeled deveined — Main protein; cooks quickly so add last to avoid toughness.

2 tablespoons unsalted butter — Adds richness and helps brown the shrimp.

2 tablespoons olive oil, divided — Use one tablespoon with butter for searing shrimp and the rest for sautéing vegetables.

1/4 tsp EACH salt, pepper — Base seasoning for shrimp; adjust throughout cooking.

1 lb. penne — Sturdy pasta to hold the chunky sauce; cook to al dente.

1/2 yellow onion, diced — Builds savory sweetness in the sauce.

2 bell peppers (orange or yellow), chopped — Add color and mild sweetness; sauté until slightly tender.

1 small zucchini sliced 1/4-inch thick into half moons — Provides texture and lightness; quick-cooking vegetable.

6-8 garlic cloves, minced — Brings aromatic depth; add late in the sauté to avoid burning.

pinch-1/4 teaspoon red chili pepper flakes — Gives a gentle heat; adjust to taste.

1 14 oz. can crushed tomatoes in puree (no salt/seasonings added) — Base of the red sauce; choose good-quality puree for smoothness.

1 14.5 oz. can fire roasted diced tomatoes (not drained) — Adds smoky, chunky texture and bright tomato flavor.

1 tablespoon tomato paste — Intensifies tomato flavor and thickens the sauce.

1/2 teaspoon sugar, more or less to taste — Balances acidity from the tomatoes.

1 teaspoon chicken bouillon — Concentrated savory boost; dissolves into the sauce for deeper flavor.

1 tsp EACH dried oregano, dried parsley — Italian herb backbone for the sauce.

1/2 tsp EACH dried thyme, salt, pepper — Additional seasoning layers; salt here seasons the whole sauce.

3/4 cup heavy cream — Smooths the sauce and gives a silky finish.

1/2 cup fresh basil, roughly chopped (may substitute 1 tablespoon dried) — Bright finishing herb; add at the end for freshness.

Shrimp Pasta with Red Sauce, Made Easy

Bring a large pot of salted water to a boil and cook 1 lb. penne according to package directions until al dente. Drain, return to the pot, toss with a drizzle of olive oil (reserve remaining sauce for combining), and set aside.

While the pasta cooks, heat a large heavy-bottomed pan over medium-high. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil until the butter melts and foams.

Add 1 pound medium shrimp (peeled and deveined) to the pan and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook shrimp about 2–3 minutes per side, just until opaque. Remove shrimp from the skillet and set aside to cool slightly. If desired, chop off tails once cool enough to handle.

Do not clean out the pan; return it to medium-high heat and add the remaining 1 tablespoon olive oil.

Add 1/2 yellow onion, diced, to the pan and sauté for about 3 minutes until softened and translucent.

Add 2 chopped bell peppers and sauté an additional 2 minutes until they begin to soften.

Add 1 small zucchini (sliced into 1/4-inch half moons), 6–8 minced garlic cloves, and a pinch to 1/4 teaspoon red chili flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Stir in 1 (14 oz.) can crushed tomatoes, 1 (14.5 oz.) can fire roasted diced tomatoes (do not drain), 1 tablespoon tomato paste, 1/2 teaspoon sugar, and 1 teaspoon chicken bouillon. Add 1 teaspoon dried oregano, 1 teaspoon dried parsley, and 1/2 teaspoon each dried thyme, salt, and pepper.

Bring the sauce to a gentle simmer, reduce heat slightly, and simmer uncovered for 8–10 minutes, stirring occasionally to meld flavors and thicken slightly.

Stir in 3/4 cup heavy cream and 1/2 cup roughly chopped fresh basil. Warm through for a minute or two so the sauce is homogenous and creamy.

Return the cooked shrimp and the drained penne to the pan. Gently toss or stir to combine, warming everything through and coating the pasta evenly with sauce.

Taste and adjust seasoning with additional salt, pepper, red pepper flakes, or a pinch more sugar if needed. Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired.

The Upside of Shrimp Pasta with Red Sauce

This dish cooks fast and uses mostly pantry staples with one fresh shopping item—the shrimp. It’s versatile: the roasted diced tomatoes add a smoky note so you get a complex sauce without long simmering. The cream tames acidity and makes it family-friendly while the red pepper flakes let you dial up the heat for adults. It presents well for casual dinners and feels special enough for guests.

Smart Substitutions

Shrimp — Use scallops or chunks of firm white fish if you prefer; adjust cooking time to avoid overcooking.

Pasta — Any short pasta (rigatoni, ziti, fusilli) will work similarly.

Fire roasted diced tomatoes — Regular diced tomatoes can be used, but you’ll lose the smoky depth; add a teaspoon of smoked paprika to compensate.

Heavy cream — For a lighter option, try half-and-half, though the sauce will be less rich.

Fresh basil — If using dried, reduce quantity to about 1 tablespoon and add earlier so it rehydrates in the sauce.

Tools of the Trade

Large heavy-bottomed skillet or sauté pan — Even heat distribution for searing shrimp and building the sauce.

Large pot for pasta — Big enough for a rapid boil and to cook penne al dente.

Wooden spoon or silicone spatula — For stirring the sauce and combining ingredients without scratching.

Colander — To drain the pasta well.

Sharp chef’s knife — For quick prep of vegetables and herbs.

Watch Outs & How to Fix

Overcooked shrimp — Shrimp turn opaque and curl when done; remove them as soon as they’re opaque to avoid rubberiness. If overcooked, fold them in at the very end and serve immediately to minimize further cooking.

Watery sauce — If your sauce seems thin, simmer a few minutes longer uncovered to reduce. Alternatively stir in an extra tablespoon of tomato paste to thicken quickly.

Too acidic — Add another 1/4–1/2 teaspoon sugar or a small pat of butter to soften sharp acidity.

Too salty — Add a splash of cream or a handful of cooked pasta to dilute the salt; you can also add a peeled, halved potato to the sauce while it simmers and remove it later (optional and time-consuming).

Smart Substitutions

Butter — Swap for olive oil if you need dairy-free; the flavor will be slightly different but still good.

Chicken bouillon — Use a teaspoon of vegetable bouillon or a splash of low-sodium chicken stock instead.

Dried herbs — If you only have an Italian seasoning blend, use 1 1/2 teaspoons as a replacement for the separate dried herbs.

Testing Timeline

0–10 minutes: Prep and bring a large pot of salted water to a boil; dice vegetables and mince garlic.

10–20 minutes: Cook penne to al dente; while pasta cooks, sear shrimp (about 4–6 minutes total) and set aside.

20–30 minutes: Sauté onions and peppers, add zucchini and garlic, then build the tomato sauce with crushed tomatoes, diced tomatoes, tomato paste, bouillon, sugar, and dried herbs.

30–40 minutes: Simmer sauce 8–10 minutes, finish with cream and basil, then combine with pasta and shrimp and warm through. Total active cook time is about 30–40 minutes.

Store, Freeze & Reheat

Store — Cool completely, transfer to an airtight container, and refrigerate for up to 3 days.

Freeze — The cream and shrimp don’t freeze beautifully together. For best results, freeze the sauce (without shrimp) in airtight containers for up to 3 months. Freeze cooked shrimp separately if desired and add after reheating the sauce and pasta.

Reheat — Gently reheat on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. If reheating in the microwave, use 30–45 second bursts and stir between heating to prevent uneven reheating. Add shrimp last and warm just until heated through.

Quick Q&A

Can I use frozen shrimp? — Yes. Thaw completely, pat dry, and proceed with searing. Excess moisture prevents a good sear.

Can I make this spicy? — Increase the red pepper flakes to taste or add a dash of hot sauce.

Is the cream necessary? — It mellows the tomatoes and gives a silky mouthfeel. You can omit for a brighter, leaner sauce but expect higher acidity.

Ready, Set, Cook

Pull out your largest skillet and a big pot. Start the pasta water before you touch the shrimp—timing is everything. Sear the shrimp quickly, build the sauce in the same pan to capture every bit of flavor, finish with cream and basil, then toss with penne. Serve immediately with Parmesan and a simple green salad if you want a full meal. Enjoy—this one’s reliably delicious and fast enough for a busy evening.

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