So creamy and flavorful, this Shrimp in Tomato Basil Cream Sauce is incredibly easy (and quick!) to prepare.
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Who else besides me likes 15 minute dinners? Not only is this recipe pretty much effortless, it can be on the table in just 15 minutes if your shrimp are already peeled and deveined.
I personally don’t mind peeling my own shrimp – I actually enjoy it (for real!). There’s just something peaceful to me about standing at my kitchen sink and peeling shrimp.
But… if you want to save a step and some time, you can purchase your shrimp already peeled and deveined.
Make this meal even heartier by serving it over your favorite pasta. Start heating your water to boil as you begin the prep work and everything should be ready right around the same time.
Looking for more easy shrimp dinner ideas?
Check out all of my shrimp recipes here!
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Shrimp in Tomato Basil Cream Sauce
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt (more or less, to taste)
- 1/2 teaspoon freshly cracked black pepper (more or less, to taste)
- 2 tablespoons unsalted butter
- 1 tablespoon freshly minced garlic
- 1 cup heavy cream
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/2 cup loosely packed chopped or julienned fresh basil
Instructions
- Rinse shrimp and pat dry with a paper towel. Season with salt and pepper.
- Melt butter in a large skillet over medium high heat. Add shrimp and cook for approximately 1-1/2 minutes on each side, or until shrimp have just turned pink on both sides. Transfer shrimp to a plate and set aside (leave any juices in the skillet).
- In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
- Add heavy cream and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
- Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
- Remove skillet from heat and add fresh basil. Stir to combine. Season cream sauce with additional salt and pepper, if desired.
- Return shrimp to skillet. Serve over your favorite cooked pasta, if desired.
Notes
Nutritional info does not include cooked pasta.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Sauté
- Cuisine: Italian
Keywords: shrimp in tomato basil cream sauce, tomato cream sauce
Dawn says
I canned yellow tomato sauce this past summer and will be including this recipe with a small basil plant for my family at Christmas this year. This was absolutely delicious.
★★★★★
Ann cotroneo says
Absolutely delicious! Definitely “restaurant quality”.
Amy says
Thank you, Ann – so glad you enjoyed it!
Kelly says
This is hands down one of my favorite meals to make! I’ve made it twice in 3 weeks and will probably make it again next week. SOOO good and easy to make!
★★★★★
Sue says
My husband thought I brought this home from a restaurant!!! Will be using this sauce in many ways
★★★★★
Amy says
Thanks so much, Sue – that makes my day! I’m so glad you and your husband enjoyed it! 🙂
Curtis says
This is quick and tasty but it was closer to a soup than a sauce. I would drain the tomatoes next time I did this and reserve the juice if needed.
★★★★
Cheryl Meisenberg says
I cooked the cream slow and added lemon zest from one lemon. Omitted the Italian seasonings. Used only fresh basil and sliced cherry tomatoes. It thickened to a delicious cream. Then added cooked pasta about a 1/4 cup of the pasta water a sprinkle of salt and fresh ground pepper. Came out perfect. I let everyone add there own Parmesan cheese. Delish.
★★★★★
Travis says
Very good.
★★★★★
Kalayna says
I made it and it’s really good. I used fire roasted diced tomatoes in mine. And I used shrimp and scallops instead of just shrimp. On top of red lentil pasta. It was very good! Didn’t need any tweaking.
★★★★★
Coleen says
Absolutely amazing recipe! I didn’t have parmesan so I used breadcrumbs toasted in olive oil and kosher salt with minced garlic as a substitution. I also used the fresh tomatoes that I had on hand instead of canned diced tomatoes. My husband and I loved this recipe so much that I will definitely make this again soon! Thanks!
★★★★★
Angela says
In the words of my daughter…and I quote. “You should open a restaurant and serve just this sauce.” Haha! We make this all the time now. It is delicious and so easy to make. It goes great with tortellini too! Thank you so much for sharing!
★★★★★
Laura in Yakima says
We loved this.easy recipe. This will be made in our kitchen often! Thank you so much for sharing.
★★★★★
melissa says
This was great! I served it over zucchini spiral noodles.
Thank you!
★★★★★
Amy @ The Blond Cook says
That sounds delicious, Melissa… thanks so much and so glad you enjoyed it! 🙂
Lisa Butler says
This is simply fantastic!
Amy @ The Blond Cook says
Thank you so much, Lisa! 🙂
Trisha says
Easy & delicious!
★★★★★
Amy @ The Blond Cook says
Thanks, Trisha… so glad you enjoyed it! 🙂
victor gutiérrez says
ECXELENTE, MUY BUENA GUÍA PARA COCINAR !!!
Amy @ The Blond Cook says
Thanks so much, Victor! 🙂