Creamy Tomato Garlic Butter Shrimp

Ingredients

• 283 g (10 oz)linguine, dry, or any pasta
• 1 mediumyellow onion, diced
• 28 g (2 tablespoons)butter or olive oil
• 6 clovesgarlic, minced
• 454 g (1 lb)raw jumbo prawns, peeled and deveined
• 2 teaspoonsdried basil
• 1 teaspoon, dividedsalt
• 710 ml (3 cups)passata or marinara sauce
• ½ cubechicken stock cube, crushed, or 1 teaspoon stock powder
• 2 tablespoonsfresh parsley
• 1 teaspoon, dividedground black pepper
• 1 pinchgranulated sugar
• 160 ml (⅔ cup)milk, half-and-half or double cream
• 1 handfulParmesan, grated, to serve
• 1 pinchfresh parsley, to serve

Instructions

1. 1

   Cook the pasta

   Boil the linguine until al dente, following the packet instructions. Drain and set aside; prepare the prawn sauce while the pasta cooks.

2. 2

   Fry the aromatics

   Melt the butter in a large frying pan over medium heat. Add the onion and cook until transparent, then stir in the garlic and fry until fragrant, about 30 seconds. Add the prawns, dried basil and ½ teaspoon of the salt. Sauté for 2 minutes on one side, turn, then cook for a further minute.

3. 3

   Finish the sauce

   Quickly add the passata, crushed stock cube or stock powder, parsley, pepper, sugar and remaining salt. Heat the sauce through for 1 minute, then add the milk or cream. Cook for a further minute, or until the prawns are cooked through.

4. 4

   Toss and serve

   Stir the drained pasta through the creamy tomato sauce and toss to combine. Add extra salt if desired.

What is creamy tomato garlic butter shrimp?

This is an Italian-inspired pasta dish of linguine and prawns coated in a tomato sauce softened with milk or cream. The recipe pairs familiar pasta ingredients with a quick-cooking seafood sauce.

Its appeal is the contrast between bright tomato, savoury garlic and buttery richness. Basil and parsley add herbal notes, while grated Parmesan brings a salty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 442 calories, 27g protein, 61g carbs, 9g fat.

The linguine and passata provide most of the carbohydrates, while butter and the milk or cream contribute much of the fat. Prawns supply the protein, with Parmesan adding a smaller amount. Serve with a green salad or vegetables for a fresh contrast to the pasta.

Choosing the key ingredients

Pasta: Linguine gives the sauce plenty of strands to cling to, though the recipe allows any pasta. Cook it al dente so it holds its shape when tossed with the sauce.

Prawns: Use raw, peeled and deveined prawns so they can cook directly in the pan. Jumbo prawns are called for, but keep an eye on them because size affects how quickly they cook.

Tomato base: Passata makes a smooth sauce, while marinara can bring extra seasoning and texture. The stock cube adds savoury depth to either option.

Build flavour in the pan

Onion: Cook it in the butter until transparent before adding the garlic. This gives the onion time to soften without letting the garlic burn.

Garlic: Thirty seconds is enough to release its aroma. Stir it as it cooks, then add the prawns promptly.

Seasoning: The recipe divides the salt between the prawns and sauce. Since stock cubes and marinara can already be salty, taste before adding any extra.

Keep the prawns tender

Initial cooking: Sauté the prawns for 2 minutes on the first side and 1 minute after turning, as directed. They will continue cooking when the hot sauce is added.

Doneness: Look for prawns that have turned opaque and are cooked through. Avoid cooking them for much longer than needed, or they can become firm.

Get the sauce consistency right

Tomato first: Let the passata, stock, herbs and seasonings heat through for 1 minute before adding the dairy. This warms the base and combines the flavours.

Dairy finish: Add the milk or cream and cook for a further minute, or until the prawns are cooked through. Tossing the pasta directly in the pan helps coat it evenly.

Plan the cooking sequence

Pasta timing: Start boiling the pasta and prepare the sauce while it cooks, as the method suggests. Check the packet for the pasta's cooking time rather than relying on the short time stated in the description.

Final toss: Drain the pasta when it is al dente and combine it with the sauce straight away. If the sauce has thickened while you wait, a small splash of pasta water can help loosen it.

What to serve with it

Greens: A simple green salad or steamed vegetables make a fresh side alongside the creamy pasta.

Finish: Add the grated Parmesan and pinch of parsley at the table. Serve promptly so the pasta stays well coated and the prawns remain tender.

Recipe notes & tips

• Have the onion, garlic and seasonings ready before heating the pan so the prawns do not wait while you measure.
• Use a large pan so the prawns can sit in a single layer while they sauté.
• Start checking the pasta near the minimum cooking time on its packet.
• Choose milk, half-and-half or double cream according to how rich you want the sauce.
• Taste the sauce before adding extra salt, particularly if using stock powder or marinara.
• Grate the Parmesan shortly before serving for the best texture.

Variations

• Use another pasta: Swap linguine for a shape such as penne and cook it al dente according to its packet.
• Choose olive oil: Use the listed olive oil option in place of butter for frying the onion and garlic.
• Make it richer: Choose double cream instead of milk for a fuller sauce.
• Add chilli: Stir chilli flakes into the garlic for a little heat.
• Use fresh basil: Replace the dried basil with chopped fresh basil, adding it near the end of cooking.
• Add greens: Stir in a handful of spinach as the sauce finishes cooking.

Common mistakes to avoid

• Burning the garlic: Cook it for about 30 seconds until fragrant, then add the prawns.
• Overcooking the prawns: Follow the brief sauté and sauce-cooking stages, checking that they are just cooked through.
• Soft pasta: Cook to al dente using the packet directions and drain promptly.
• Over-salting the sauce: Stock cubes and marinara can be salty, so taste before adding extra salt.
• Leaving the pasta plain: Toss the drained linguine through the sauce so the strands are coated.
• Cooking in a crowded pan: Use a large skillet so the prawns have space to sauté.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, adding a splash of water or milk if the sauce has thickened; avoid prolonged heating, which can toughen the prawns.

Frequently asked questions