This One Pan Shrimp and Pasta in Tomato Cream Sauce is not only incredibly easy to make, it comes together in just 30 minutes if your shrimp are already peeled! 
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I’m ALL ABOUT quick and easy dinners with minimal cleanup… especially this time of year when I really want to be outside working in my yard in the evenings. Oh hey, and did I mention it’s insanely delicious?
This one pan dinner is packed full of shrimp floating around in all of that creamy tomato sauce and pasta goodness. I’m so fortunate to live on the coast and have access to fresh local shrimp, which is a good thing because I only eat shrimp that are local. And I LOVE shrimp!
I’ve read that imported shrimp are okay to eat, but when you grow up in a tight-knit fishing community and see how hard the commercial fishermen work to support their families, it instills a deep-down loyalty to them. They have this proud passion about their heritage and their work that is beyond words that I can’t explain… all I know is that I want to always support it by buying local. 
HOORAY FOR ONE PAN DINNERS!
I hope you enjoy this easy recipe as much as I have. It can also be made with chicken if you’re not a fan of shrimp (recipe here).
Enjoy! 
One Pan Shrimp and Pasta in Tomato Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 pound medium or large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1–½ tablespoons butter
- 2 cups chicken broth
- 1 (24-ounce) jar pasta sauce
- 1 teaspoon Italian seasoning
- 8 ounces fettuccine pasta
- ½ cup heavy cream
- Optional: chopped fresh basil, for garnish
Instructions
- Season shrimp with salt and pepper. Melt butter over medium heat in a large skillet. Add shrimp to skillet and saute for 3-4 minutes, or until shrimp have just turned pink on both sides (stirring frequently). Transfer shrimp to a plate and set aside.
- Add chicken broth, pasta sauce and Italian seasoning to skillet and stir to combine. Increase heat to high and bring to a boil. Add pasta and return to a boil. Reduce heat to low. Cover and simmer for approximately 12 minutes, or until pasta is tender.
- Add heavy cream and stir well to combine. Add cooked shrimp and cook an additional 1-2 minutes, or until shrimp are heated.
- Season with additional salt and pepper, if desired and garnish with chopped fresh basil.
- Prep Time: 5 mins
- Cook Time: 25 mins
I made this for dinner tonight and it was really good. I did make a few substitutions by adding a few things, which I felt helped to add some more flavour. I added 1 diced onion and about 4-5 grated cloves of garlic that I sautéed in butter and avocado oil before adding my tomato sauce. I used Classico (roasted garlic) as my base sauce. I found it to be a bit tart so I added a teaspoon of brown sugar. I also used half seafood broth and chicken broth. I added about another 1-2 additional cups as the sauce was getting a bit thick. I tripled the Italian seasoning and added some cumin, paprika, cayenne pepper and garlic salt. I Seasoned my shrimp and crab meat with salt, pepper and Italian seasoning, then sautéed in butter and grated fresh garlic. It made a good serving size and there was nothing left over! Will def. make this again. Thanks for the recipe!
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I’ve never boiled noodles in pasta sauce before, is that a thing? Thanks
Hi Charlene, yes the noodles cook in the sauce. I hope you enjoy it! 🙂
So amazing! Everyone loved it, and got seconds. With the shrimp I used garlic, after the transfer I got a bag and put butter in it.
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Wondering if you could somehow use frozen cheese tortellini instead of fettucine? Maybe thaw it a bit and then cook in the broth/sauce like you would regular noodles??
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Hi Shanna, although I’ve never tried that, it sounds absolutely delicious!
I made this dish tonight and it came outdelicious. I made a few changes and added minced garlic when cooking the shrimp. After I added the heavy cream and let it cook I added some mozzarella cheese, about quarter cup to half. Will definitely be making it again the family absolutely loved it.
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That sounds delicious, Fred! Thanks so much for sharing and I’m so happy you and your family enjoyed it. 🙂
Decent recipe. Felt it was bland so I added another teaspoon of Italian herbs, 2 tablespoons of chopped up basil, 2 teaspoons of red pepper flakes, 1 tablespoon of salt and pepper each. And saluted the shrimp with some fresh garlic.
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I’d never cooked shrimp before but I gave this recipe a try and it was delicious! Very easy to make and we both ended up getting seconds. We used Newman’s Own Marinara sauce because that’s what was on sale. I am planning on making it part of our regular dinner rotation!.
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Thanks so much, Amethyst! So happy to hear you enjoyed it! 🙂
This was really good! I was thinking it would be delicious with kielbasa or smoked sausage also. Thoughts?
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Thanks, Debbie… Yes I think it would be awesome with kielbasa or smoked sausage! 🙂
I made this last night, perfection!
Can I ask which type of pasta sauce everyone uses for different pasta dishes including this ine
Hi Carol, I use the traditional pasta sauce in a can or jar. Hope you enjoy! 🙂
Have to try this for dinner this week. Yes, we all need to help our neighbors & buy LOCAL!
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Thanks so much, Sylvia! 🙂