This Creamy Tomato Shrimp Pasta is hearty, delicious, and packed with flavor! Sauteed shrimp get tossed with a creamy tomato goat cheese sauce and spaghetti for a delicious restaurant-worthy meal. It comes together in just 30 minutes and it's always a hit.
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Why You'll Love This Shrimp Pasta
Simple and easy - You only need one pan to cook the shrimp, onions, garlic, and sauce and a large pot to cook your spaghetti. The finished pasta looks and tastes restaurant-worthy but the recipe is really easy to follow and straightforward! All you need are a few pantry staples, shrimp, goat cheese, and tomato sauce.
Creamy without heavy cream - The recipe uses soft goat cheese instead of heavy cream. It gives the sauce that same creamy and rich consistency and slightly different flavor. This is great when you can't eat cow's dairy or don't agree with lactose. You can use heavy cream as well but I highly recommend giving soft goat cheese a try here if you never have! It's my favorite ingredient for any creamy sauce and it's SO delicious!
Rich but not heavy - The goat cheese makes the sauce creamy without making it overly heavy. It's a filling, comforting pasta dish perfect for colder months while still keeping things nutritious and healthy. There are no heavily processed sauces or bad oils. Just simple fresh ingredients that are easily available in most grocery stores!
Great for the whole family - This dish can be ready in just 30 minutes and it's something the whole family will enjoy! The recipe can be easily doubled or tripled (if you have a big enough pan) if you're making dinner for a larger group of people. Just click the 2x or 3x buttons in the recipe card for exact measurements.
Ingredients
- Spaghetti - I used spaghetti for this recipe but you can use any pasta shape you prefer and have. Gluten-free pasta also works great if you're trying to stay away from gluten.
- Raw shrimp - 26-30 count per pound is the ideal size for this recipe but you can use any size shrimp you have available. Make sure they're deveined and peeled. I like keeping the tails on because they add more flavor to the dish as they cook but you can remove them as well. I recommend buying frozen raw shrimp because they tend to be better quality than the refrigerated (defrosted) ones unless you live close to the ocean.
- Cooking oil - Avocado oil is a great option for sauteeing and roasting anything at higher temperatures but you can also use olive oil or any other cooking oil you prefer. Be careful with extra virgin olive oil as it doesn't have a very high smoke point.
- Onion and garlic - Yellow or red onion works great. You can also use shallots if that's what you have. You can slice or mince your garlic based on your preference. The smaller you dice it, the more flavor it will add!
- Seasonings - The pasta is only seasoned with garlic powder, oregano, sea salt, pepper, and red pepper flakes. You can add Italian seasoning instead of just oregano if you prefer.
- Soft goat cheese - This is what makes the sauce creamy. I don't eat cow's dairy so I use soft goat cheese in my pasta sauces. It works the same way as heavy cream. If you use heavy cream, you may not need to add as much pasta water as it has a looser consistency.
- Tomato sauce - I use an 8 oz can of tomato sauce by the 365 Whole Foods brand. It's made with tomato puree, red bell pepper, and sea salt. It gives the sauce more volume and more flavor than just plain tomato puree. See below for substitutes.
- Pecorino cheese - You can use pecorino or parmesan cheese interchangeably. Pecorino cheese is traditionally made with sheep cheese or goat cheese and it's saltier with a stronger flavor than parmesan.
Variations and Substitutions
- Tomato puree or tomato paste - If you don't have Whole Foods close by, you can use 8 oz of pure tomato puree or 2-3 tablespoon of tomato paste instead.
- Heavy cream - You can use heavy cream for the sauce instead of soft goat cheese if you prefer. You might need to add less pasta water to the sauce as heavy cream has a looser consistency.
- Different protein - You could make this pasta with salmon or chicken instead of shrimp. Keep in mind that cooking time will vary based on the protein you add and how small the pieces of meat are. Alternatively, you can also use tofu. I'd recommend making crispy tofu instead of just cooking it in a pan plain.
- Spaghetti squash - If you want to stay away from grains completely, you can use cooked spaghetti squash instead of spaghetti for an even healthier and much lighter dinner!
More Shrimp Recipes
If you're craving even more shrimp recipes, try the four below! When I don't know what to make with shrimp, the shrimp salad sandwich is always my go-to!
- Cajun Shrimp Crostini - the most delicious appetizer
- Pesto Orzo with Lemon Garlic Shrimp - perfect for spring
- Shrimp Salad Sandwich - great for summer
- Spicy Shrimp Tacos with Creamy Cilantro Sauce - flavorful dinner and easier than it sounds!
Step-by-Step Instructions
- Wash and dry your shrimp and put them in a medium bowl.
- Add avocado oil and toss.
- Season with dried oregano, sea salt, black pepper, and red pepper flakes.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions (approx. 10-15 minutes) while you cook the shrimp.
- Heat a large skillet over medium-high heat and add the shrimp.
- Cook for 2 mins on each side until pink and opaque.
- Take the shrimp out and add finely chopped onion.
- Add a little more oil if needed and cook the onion for 2-3 minutes until translucent.
- Add chopped garlic and cook for another minute.
- Deglaze the pan with a splash of water and add tomato paste or tomato sauce and soft goat cheese. Lower the heat so it doesn’t burn.
- Mix everything together until the goat cheese melts and stir in pecorino.
- Add the shrimp back in.
- Reserve 1 cup of the pasta water and strain and rinse the spaghetti.
- Add the spaghetti to the sauce with ½ cup of the pasta water and gently toss.
- Add more pasta water if needed and finish with a squeeze of lemon.
- Serve with more grated pecorino, black pepper, and a lemon wedge.
Serving Suggestions
The pasta is best served right away while it's still steaming hot. It will absorb more of the sauce as it sits.
Serve it with a squeeze of lemon or a lemon wedge on the side and an extra sprinkle of pecorino or parmesan cheese and fresh herbs like parsley or chives.
Storing and Reheating
Storing: Store any leftovers in an airtight container in the fridge for 1-2 days.
Reheating: Warm up the pasta on the stove in a saucepan with a splash of water over medium heat. Cook until shrimp are thoroughly warmed through.
FAQs
I haven't had any bad experience with this sauce and the goat cheese curdling but make sure your pan isn't overly hot so you don't burn the cheese when you add it. Soft goat cheese is very thick and will curdle less than regular whole milk would. The acidity of the tomatoes or things like lemon juice or vinegar is what may curdle milk but I haven't come across this issue here.
Milk is much thinner so it's not ideal but it works if necessary. Adjust the amount of pasta water you add as you won't need as much as you would with the goat cheese. You can use whole milk or dairy-free milk like cashew milk.
I don't recommend it, spaghetti won't keep its shape after defrosting and reheating.
Similar Pasta Recipes
If you're looking for other creamy pasta dishes, with fish and seafood or without, check out the five recipes linked below! Head to Pasta Recipes for all the latest ones.
- Creamy Canned Salmon Pasta
- Creme Fraiche Salmon Pasta
- Creamy Broccoli Pasta
- Spinach Green Pasta Sauce
- Creamy Sun-Dried Tomato Pasta with Capers and Dill
📖 Recipe
Creamy Tomato Shrimp Pasta
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 3-4 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Tomato Shrimp Pasta is hearty, packed with flavor, and totally restaurant-worthy! It comes together in just 30 minutes and it's always a hit.
Ingredients
- 500g raw shrimp (26-30 count per pound, peeled and deveined)
- 2 tbsp avocado oil
- 1 tsp dried oregano
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ¼-½ teaspoon crushed red pepper flakes
- 300g spaghetti (regular or gluten-free)
- 1 medium yellow or red onion, finely chopped
- 2-3 cloves garlic, finely chopped
- 2-3 tablespoon tomato paste (or tomato sauce, see notes)
- 140g soft goat cheese (or heavy cream)
- ¼ cup grated pecorino cheese (or parmesan, plus more for serving)
- 1 lemon
Instructions
- Wash and dry your shrimp and put them in a medium bowl.
- Add avocado oil and toss.
- Season with dried oregano, sea salt, black pepper, and red pepper flakes.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instruction (approx. 10-15 minutes) while you cook the shrimp.
- Heat a large pan over medium-high heat and add the shrimp.
- Cook for 2 mins on each side until pink and opaque.
- Take the shrimp out and add finely chopped onion.
- Add a little more oil if needed and cook the onion for 2-3 minutes until translucent.
- Add chopped garlic and cook for another minute.
- Deglaze the pan with a splash of water and add tomato paste or tomato sauce and soft goat cheese. Lower the heat so it doesn’t burn.
- Mix everything together until the goat cheese melts and stir in pecorino. Add the shrimp back in.
- Reserve 1 cup of the pasta water and strain and rinse the spaghetti.
- Add the spaghetti to the sauce with ½ cup of the pasta water and gently toss.
- Add more pasta water if needed and finish with a squeeze of lemon.
- Serve with more grated pecorino, black pepper, and a lemon wedge.
Notes
Tomato sauce: I used a Whole Foods brand tomato sauce in an 8oz (227ml) can (see ingredients photo). It’s a mix of tomatoes and bell peppers which adds a really good flavor to the sauce but if you don’t have Whole Foods where you live, you can just use tomato paste instead.
Storing: Store any leftover pasta in an airtight container in the fridge for 1-2 days.
Reheating: Reheat the pasta on the stove in a saucepan with a splash of water until the shrimp are thoroughly warmed through.
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Bernice says
I couldn't resist a bowl of pasta and shrimp like this... and I love that it's made with goat cheese, not heavy cream. The flavour is outstanding and I'll be making it again soon!
Vicky says
Ohh, this looks so delicious! I LOVE goat cheese and one of my son's loves shrimp! Can't wait to make it!
DK says
The shrimp and the goat cheese really makes this recipe shine! Creamy pasta and chewy noodles with shrimp and goat cheese - it's a perfect bowl of pasta!
Noelle says
You are so talented!! This creamy tomato shrimp pasta recipe is incredible! The step by step photos and tips are super helpful. Thanks for the recipe!
Jacqueline Debono says
You had me at creamy. This is just my kind of pasta recipe. Easy to make and superlicious!
Molly Kumar says
Shrimp pasta are my weakness and this came out soooo creamy and delicious. Loved the easy to follow recipe and perfect for family meal.
Erin says
This pasta was so tasty! I love how creamy it was, and so easy, too! Thanks a ton.
Loreto and Nicoletta says
This is one good looking plate of pasta. What a great idea to use the soft goat cheese to make that sauce so creamy. Definitely a mouthwatering dish, and so easy to make! Perfect for a weeknight meal! Well done! ❤️ 👍 😍
Hayley Dhanecha says
This creamy pasta is simply amazing. Love how easy and well explained the recipe is. Can't wait to make it again.
Sandhya Ramakrishnan says
Love these one-pot meals for dinner. This pasta recipe is so easy to make and love the creaminess from the goat cheese.