Shrimps in Tomato Cream Sauce

There’s something undeniably cozy about shrimp simmered in a velvety tomato cream sauce. The way the sauce clings to each tender piece, the slight zing from the tomatoes, and the rich, smooth creaminess that wraps around your taste buds it’s comfort food with a touch of elegance. Whether it’s a weeknight dinner or a casual get-together, this dish hits the perfect balance between indulgent and light. Trust me, you’re going to love this one.

Behind the Recipe

This recipe was born on a chilly evening when I wanted something comforting but not too heavy. I had a bag of frozen shrimp, some leftover tomato purée, and a splash of cream in the fridge and from that, this gem came to life. Over time, it’s become one of my favorite quick meals to whip up, especially when I want something satisfying without much effort.

Recipe Origin or Trivia

Shrimp in tomato-based sauces is a classic in Mediterranean cuisine, particularly Italian and Spanish kitchens. The idea of marrying seafood with tomato has long roots along the Mediterranean coast, where fishermen’s stews often feature similar flavor profiles. Cream, though, adds a modern twist likely influenced by French cooking creating a smooth, luxurious finish that elevates this humble dish.

Why You’ll Love Shrimps in Tomato Cream Sauce

This dish has a little something for everyone. Here’s why it’ll win you over:

Versatile: Serve it over pasta, rice, or crusty bread, or enjoy it solo as a light entrée.
Budget-Friendly: A few simple ingredients turn into a restaurant-worthy meal.
Quick and Easy: From pan to plate in under 30 minutes perfect for busy nights.
Customizable: Adjust spice levels, add fresh herbs, or toss in veggies to suit your mood.
Crowd-Pleasing: It’s rich and flavorful but not too heavy, making it a favorite for gatherings.
Make-Ahead Friendly: The sauce can be made in advance and reheated with fresh shrimp.
Great for Leftovers: Reheats beautifully and pairs with different sides for a second-day twist.

Chef’s Pro Tips for Perfect Results

To help you nail this dish every time, here are some go-to secrets:

1. Don’t Overcook the Shrimp: They cook fast usually in 3 to 4 minutes. Once they curl and turn opaque, they’re done.
2. Use Heavy Cream: It blends more smoothly with tomato sauce and doesn’t curdle like lighter options.
3. Deglaze with White Wine or Broth: Adds depth to the sauce and lifts all those flavorful bits off the pan.
4. Simmer the Sauce Gently: Letting it bubble too hard can break the cream. Keep it at a low simmer for the best texture.
5. Finish with Fresh Herbs and Lemon: A sprinkle of parsley and squeeze of lemon brightens everything up right at the end.

Kitchen Tools You’ll Need

Just a few tools stand between you and this saucy seafood masterpiece:

Large Skillet: For sautéing the shrimp and simmering the sauce.
Wooden Spoon or Silicone Spatula: Ideal for stirring the sauce without scratching your pan.
Tongs: Helps turn the shrimp quickly and cleanly.
Measuring Cups and Spoons: To get the sauce just right.
Small Bowl: For mixing spices or holding prepared ingredients.

Ingredients in Shrimps in Tomato Cream Sauce

Each ingredient plays a special role, bringing balance and flavor to the dish. Here’s what you’ll need:

1. Shrimp (peeled and deveined): 1 pound – The star of the dish, tender and quick-cooking.
2. Olive Oil: 2 tablespoons – For sautéing the garlic and shrimp.
3. Garlic (minced): 3 cloves – Adds aromatic depth and savory punch.
4. Tomato Paste: 2 tablespoons – Intensifies the tomato flavor and thickens the sauce.
5. Crushed Tomatoes: 1 cup – The base of the sauce, rich and slightly tangy.
6. Heavy Cream: ½ cup – Adds smooth, rich texture and balances acidity.
7. Paprika: ½ teaspoon – For subtle warmth and color.
8. Chili Flakes (optional): ¼ teaspoon – Adds a bit of heat if you like it spicy.
9. Salt: ½ teaspoon – Enhances overall flavor.
10. Black Pepper: ¼ teaspoon – Adds a little kick.
11. Lemon Juice: 1 tablespoon – Brightens the sauce and balances richness.
12. Fresh Parsley (chopped): 2 tablespoons – For garnish and freshness.

Ingredient Substitutions

Want to tweak the recipe a bit? Here are some easy swaps:

Heavy Cream: Use coconut cream or half-and-half.
Crushed Tomatoes: Tomato purée or even canned diced tomatoes (blended) will do.
Olive Oil: Avocado oil or butter works well.
Shrimp: Substitute with scallops or chunks of firm white fish.

Ingredient Spotlight

Shrimp: These little guys cook fast and soak up the sauce beautifully, making them ideal for a quick but flavorful meal.

Tomato Paste: Don’t skip it. It adds a deep, umami-rich flavor that thickens and anchors the sauce.

Instructions for Making Shrimps in Tomato Cream Sauce

Let’s walk through this together step-by-step. It’s quick, easy, and totally doable even on your busiest nights.

1. Preheat Your Equipment:
   Heat a large skillet over medium heat. Add olive oil and let it warm up.
2. Combine Ingredients:
   Add garlic to the pan and sauté for 30 seconds until fragrant. Stir in tomato paste and let it caramelize slightly, about 1 minute. Then add crushed tomatoes, paprika, chili flakes, salt, and pepper.
3. Prepare Your Cooking Vessel:
   Let the tomato mixture simmer gently for 5 minutes to meld the flavors and thicken slightly.
4. Assemble the Dish:
   Stir in the heavy cream and let it blend into the tomato base. Add the shrimp to the pan in a single layer.
5. Cook to Perfection:
   Cook the shrimp for 3 to 4 minutes, flipping halfway, until they turn pink and firm up.
6. Finishing Touches:
   Squeeze in the lemon juice and sprinkle with fresh parsley.
7. Serve and Enjoy:
   Plate it up immediately while warm. Enjoy over rice, pasta, or with a chunk of crusty bread.

Texture & Flavor Secrets

You’re going to love how the creamy sauce contrasts with the tender bite of shrimp. The sweetness of the tomatoes, richness of cream, and brightness from the lemon come together like magic. It’s savory, slightly spicy, creamy, and fresh all in one.

Cooking Tips & Tricks

Here are a few helpful notes to keep things smooth:

• Let the sauce simmer low and slow to avoid curdling.
• If your shrimp release too much liquid, remove them briefly and reduce the sauce, then add them back in.
• Add more chili flakes at the end if you like a bigger kick.

What to Avoid

Don’t worry, we’ve got your back. Here’s what to steer clear of:

• Overcooking the shrimp: They’ll turn rubbery fast.
• Boiling the cream: This can cause it to separate and lose its silky texture.
• Skipping the tomato paste: It adds crucial depth to the sauce.

Nutrition Facts

Servings: 4
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can prepare the tomato cream sauce ahead and store it in the fridge for up to 3 days. When ready to serve, reheat gently and add the shrimp fresh. Leftovers keep well in an airtight container for up to 2 days. Reheat on the stove over low heat.

How to Serve Shrimps in Tomato Cream Sauce

This dish loves a good pairing. Try it with:

• Linguine or spaghetti
• Steamed jasmine rice
• Crusty artisan bread
• Roasted vegetables on the side

Creative Leftover Transformations

Got some leftovers? Let’s make them shine:

• Toss with cooked pasta for shrimp pasta
• Serve in a toasted sandwich with arugula
• Spoon over creamy polenta
• Use as a topping for baked potatoes

Additional Tips

For even more flavor and finesse:

• Try adding a splash of broth if your sauce is too thick.
• Use fresh lemon zest for added citrusy fragrance.
• Keep some shrimp tails on for presentation if you like that look.

Make It a Showstopper

Garnish with lemon wedges, fresh parsley, and a light drizzle of olive oil. Serve in a wide, shallow bowl for visual appeal. A sprinkle of red pepper flakes or paprika can give it a lovely pop of color.

Variations to Try

• Spicy Cajun Version: Add Cajun seasoning and swap cream for coconut milk.
• Garlic Butter Twist: Replace tomato with more garlic and butter, omit cream.
• Mediterranean Style: Add olives, capers, and sun-dried tomatoes.
• Low-Carb Version: Serve over zucchini noodles or cauliflower rice.
• Seafood Medley: Mix shrimp with scallops and calamari.

FAQ’s

Q1: Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

Q2: What type of cream should I use?

Heavy cream works best, but half-and-half can be used in a pinch.

Q3: Can I make it dairy-free?

Yes, coconut cream is a great substitute for heavy cream.

Q4: Is it spicy?

Only mildly. Add more chili flakes if you want heat.

Q5: Can I add veggies?

Absolutely. Spinach, zucchini, or mushrooms go great.

Q6: What’s the best pasta for this dish?

Linguine, spaghetti, or fettuccine pair perfectly.

Q7: Can I freeze the sauce?

Yes, but freeze the sauce alone. Add shrimp fresh when reheating.

Q8: How do I know shrimp is cooked?

They turn pink and curl into a C-shape when done.

Q9: Can I use tomato sauce instead of crushed tomatoes?

Yes, just reduce salt slightly as it may already be seasoned.

Q10: How do I thicken the sauce more?

Simmer a bit longer or add a small spoon of tomato paste.

Conclusion

Shrimps in tomato cream sauce is the kind of dish that makes any evening feel special without demanding much from you. It’s vibrant, cozy, and comes together in a flash. Give it a try you’ll be surprised just how simple and satisfying it can be.

Print