This creamy tomato garlic shrimp tagliatelle brings wide ribbons of pasta and juicy shrimp together in a silky, homemade tomato cream sauce. Ripe plum tomatoes, garlic, heavy cream, and finely grated Parmigiano-Reggiano make a blush-pink sauce that clings to the pasta, while fresh parsley keeps each bite bright.
It is a cozy seafood pasta for a relaxed dinner, and the sauce comes together in the same skillet used for the tomatoes. Have the shrimp cooked separately and their garlic-butter pan juices ready before you begin; the supplied method uses them to finish the dish.
A rich tomato-cream sauce: Fresh plum tomatoes make a rustic base that turns smooth and creamy with heavy cream and Parmesan.
Pasta that holds the sauce: Tagliatelle’s broad ribbons catch the glossy sauce instead of letting it pool underneath.
Savory shrimp in every serving: Cooked shrimp and their garlic-butter pan juices bring seafood flavor through the whole skillet.
A comforting skillet finish: The tomato sauce and pasta come together in one pan, with parsley for a fresh finish.
Ingredients Needed
The shrimp, pasta, tomatoes, aromatics, cream, Parmesan, and parsley used for tomato garlic shrimp tagliatelle.
1 pound large shrimp, cooked separately (inferred amount)
12 ounces tagliatelle pasta (inferred amount)
6 medium ripe plum tomatoes, halved lengthwise (inferred amount)
½ medium white onion, finely chopped (inferred amount)
3 cloves fresh garlic, minced (inferred amount)
2 tablespoons extra virgin olive oil, divided (inferred amount)
1 cup heavy cream (inferred amount)
½ cup finely grated Parmigiano-Reggiano (inferred amount)
¼ cup chopped fresh parsley, plus more to finish (inferred amount)
Salt, to taste
Freshly cracked black pepper, to taste
All garlic-butter pan juices reserved from cooking the shrimp
Ingredient Notes
Plum tomatoes: Ripe plum tomatoes soften into a concentrated, lightly sweet sauce. Blistering them first makes the skins easier to remove and gives the sauce its rustic tomato base.
Tagliatelle: Fresh or dried tagliatelle both work. Cook it just to al dente so it can finish briefly in the sauce without turning soft.
Parmigiano-Reggiano: Finely grate the cheese so it melts evenly into the warm cream and tomato base. Add it over gentle heat for the smoothest sauce.
Shrimp and pan juices: The provided recipe calls for sautéed garlic-glazed shrimp and garlic-butter pan juices but does not specify the shrimp-cooking steps or how much butter is used. Cook the shrimp separately according to your usual method, reserve all the flavorful pan juices, and add them at the end as directed. The shrimp amount is an estimate based on comparable recipes; the amount of pan juices depends on the separate shrimp preparation.
How to Make Creamy Tomato Garlic Shrimp Tagliatelle
Soften and mash the tomatoes, stir in cream and Parmesan, then toss the sauce with tagliatelle and shrimp.
1. Soften the tomatoes, onion, and garlic
Heat some of the olive oil in a cast-iron skillet. Place the plum tomatoes cut-side down, then add the chopped onion and minced garlic. Cover and cook until the tomatoes soften and their skins blister.
2. Make the rustic tomato base
Carefully remove the tomato skins. Season the softened tomatoes with black pepper, then mash them in the skillet until they form a thick, rustic sauce.
3. Make the tomato cream sauce
Pour the heavy cream into the bubbling tomato base. Add the grated Parmigiano-Reggiano and chopped parsley, then stir gently until the cheese melts and the sauce looks smooth and blush pink.
4. Cook and add the tagliatelle
Meanwhile, cook the tagliatelle in salted boiling water until al dente. Transfer it directly into the simmering rosa sauce and toss to begin coating the ribbons.
5. Finish with shrimp and pan juices
Drizzle the pasta with the remaining olive oil. Add the separately cooked garlic-glazed shrimp and all their reserved garlic-butter pan juices. Toss and fold gently until the thick, glossy tomato cream sauce coats the tagliatelle.
6. Garnish and serve
Finish with fresh parsley and serve immediately while the sauce is hot and clinging to the pasta.
How to Keep the Tomato Cream Sauce Smooth
Once the cream and Parmesan go into the tomato base, keep the skillet at a gentle simmer. A hard boil can make a dairy sauce look grainy or separate. Finely grated cheese melts more readily, so stir steadily and add the pasta while the sauce is still warm and fluid.
How to Keep Shrimp Tender
The shrimp are added at the end in the supplied method, which helps keep them from cooking for too long in the hot cream sauce. Cook them separately until firm, pearly, and opaque, then fold them in with their pan juices just long enough to warm through. The FDA seafood safety guidance describes firm, pearly, opaque flesh as a visual cue for cooked shrimp.
Tips for the Best Tomato Garlic Shrimp Tagliatelle
Use ripe tomatoes so they soften quickly and give the sauce a naturally sweet tomato flavor.
Remove the skins after blistering, as directed, for a smoother sauce without losing its rustic texture.
Salt the pasta water, then transfer the tagliatelle straight into the sauce while hot.
Grate the Parmigiano-Reggiano finely so it incorporates without clumping.
Add the shrimp and reserved pan juices at the end and fold gently to keep the shrimp intact.
Serve as soon as the pasta is coated; the cream sauce thickens as it stands.
What to Serve with Shrimp Tagliatelle
Pair this rich pasta with a crisp green salad or simple roasted vegetables. A piece of crusty bread is handy for the extra tomato cream sauce. For another creamy seafood dinner, try creamy garlic shrimp fettuccine Alfredo or Marry Me shrimp pasta. You can also serve creamy garlic Parmesan shrimp with bread or vegetables when you want a pasta-free option.
Storage and Reheating
Refrigerate leftovers promptly in a covered container. USDA leftovers guidance recommends refrigerating cooked food within two hours and using refrigerated leftovers within three to four days.
Warm the pasta gently in a covered skillet over low heat, stirring occasionally until hot. The sauce will thicken as it cools, and gentle heat helps loosen it without toughening the shrimp.
Frequently Asked Questions
Can I use another pasta instead of tagliatelle?
Yes. Another long pasta can work, though tagliatelle’s broad ribbons are especially good at holding the creamy tomato sauce.
Can I use canned tomatoes?
The supplied recipe uses ripe plum tomatoes, which are blistered, peeled, and mashed. Canned tomatoes would change that method and texture, so fresh plum tomatoes are the closest match to the recipe as written.
How do I know when shrimp are cooked?
Cooked shrimp should be firm, pearly, and opaque. Avoid leaving them in the sauce longer than needed to warm through.
Can I make the sauce ahead?
The sauce is best combined with the pasta shortly before serving. You can prepare the tomato base ahead and refrigerate it, then reheat it gently and stir in the cream and cheese before adding the pasta and shrimp.
Why did my cream sauce turn grainy?
A hard boil or cheese added over high heat can make a cream sauce look grainy. Keep it at a gentle simmer and stir in finely grated Parmigiano-Reggiano until melted.
How long do leftovers keep?
Refrigerated leftovers should be used within three to four days. Store them promptly in a covered container and reheat gently.
Ultra-Creamy Tomato Garlic Shrimp Tagliatelle
Juicy garlic-glazed shrimp and silky tagliatelle tossed in a rich homemade tomato cream sauce with Parmigiano-Reggiano and fresh parsley.
all garlic-butter pan juices from the cooked shrimpamount varies
Method
Heat olive oil in a cast-iron skillet. Add the plum tomatoes cut-side down, then add the chopped onion and minced garlic.
Cover and cook until the tomatoes soften and their skins blister. Remove the skins, season with black pepper, then mash the tomatoes into a thick rustic sauce.
Pour heavy cream into the bubbling tomato base. Add grated Parmigiano-Reggiano and chopped parsley, then stir until the sauce becomes smooth, creamy, and blush pink.
Cook the tagliatelle in salted boiling water until al dente, then transfer it directly into the simmering rosa sauce.
Drizzle the pasta with olive oil, then add the separately cooked garlic-glazed shrimp along with their reserved pan juices.
Toss and fold everything together until the tagliatelle is completely coated in the thick, glossy, cheesy tomato cream sauce.
Finish with fresh parsley and serve immediately while the sauce is hot, creamy, and clinging to every ribbon.
Notes
Chef’s tip: Toss the tagliatelle directly in the simmering sauce before serving so the creamy Parmesan sauce clings to every ribbon.Recipe note: The supplied directions add sautéed garlic-glazed shrimp and their garlic-butter pan juices at the end, but do not include separate shrimp-cooking instructions. Have the cooked shrimp and reserved pan juices ready. Ingredient amounts were estimated because the source recipe did not provide measurements.
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
Hi, I’m the creator of YumEasyMeals, where comfort meets creativity in the kitchen! I share simple, delicious recipes that bring joy to everyday cooking
