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Creamy tomato pasta with shrimp in a low bowl garnished with fresh parsley and two wedges of lemon on the side of the bowl.

Creamy Tomato Shrimp Pasta

  • Author: Veronika Sykorova
  • 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


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.


Units Scale
  • 500g raw shrimp (26-30 count per pound, peeled and deveined)
  • 2 tbsp avocado oil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4-1/2 tsp 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 tbsp tomato paste (or tomato sauce, see notes)
  • 140g soft goat cheese (or heavy cream)
  • 1/4 cup grated pecorino cheese (or parmesan, plus more for serving)
  • 1 lemon


  1. Wash and dry your shrimp and put them in a medium bowl.
  2. Add avocado oil and toss.
  3. Season with dried oregano, sea salt, black pepper, and red pepper flakes.
  4. 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.
  5. Heat a large pan over medium-high heat and add the shrimp.
  6. Cook for 2 mins on each side until pink and opaque.
  7. Take the shrimp out and add finely chopped onion.
  8. Add a little more oil if needed and cook the onion for 2-3 minutes until translucent. 
  9. Add chopped garlic and cook for another minute.
  10. 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.
  11. Mix everything together until the goat cheese melts and stir in pecorino. Add the shrimp back in.
  12. Reserve 1 cup of the pasta water and strain and rinse the spaghetti.
  13. Add the spaghetti to the sauce with ½ cup of the pasta water and gently toss.
  14. Add more pasta water if needed and finish with a squeeze of lemon.
  15. Serve with more grated pecorino, black pepper, and a lemon wedge.


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.


  • Serving Size: 1 bowl
  • Calories: 619
  • Sugar: 4.3 g
  • Sodium: 825.9 mg
  • Fat: 20.3 g
  • Saturated Fat: 8.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 61.6 g
  • Fiber: 3.4 g
  • Protein: 47 g

Keywords: tomato shrimp pasta, creamy tomato pasta