Creamy Marinara Shrimp Pasta Recipe

Bring a large pot of water to a rapid boil. Add 1 tablespoon kosher salt. Add 12 oz dried spaghetti or linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and toss with 1 teaspoon olive oil to keep strands separate. Set aside.

Pat 1 lb large shrimp dry with paper towels. Mince 3 garlic cloves and toss with the shrimp in a bowl along with 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Let marinate briefly while you start the sauce (5–10 minutes).

Heat a large skillet over medium-high heat. When hot, add the marinated shrimp in a single layer and sear 1–2 minutes per side until just pink and opaque. Do not overcook. Transfer shrimp to a plate and cover loosely; keep any juices in the pan for extra flavor.

In the same large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When the butter foams, add 1/2 cup finely diced onion and sauté 4–5 minutes until softened and translucent.

Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring constantly so the garlic doesn’t brown.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen the flavor.

Pour in 14.5 oz crushed tomatoes and 1/2 cup low-sodium chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

Add 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon granulated sugar (optional), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Simmer gently 6–8 minutes to meld flavors and slightly thicken.

Lower the heat and stir in 1/2 cup heavy cream, 1/4 cup chopped fresh basil, and 1/4 cup grated Parmesan. Cook 2–3 minutes more until the sauce is creamy and glossy. Taste and adjust seasoning with salt or red pepper flakes as desired.

Return the cooked shrimp and any collected juices to the skillet with the sauce. Stir to coat and warm the shrimp through 1–2 minutes.

Add the drained pasta to the skillet. Toss gently to combine, adding up to 1/2 cup reserved pasta cooking water a few tablespoons at a time to loosen the sauce and help it cling to the pasta. Cook together 1–2 minutes so the pasta absorbs some sauce.

Stir in 2 tablespoons chopped fresh parsley. If the sauce needs more creaminess or salt, add a splash more cream or a pinch of salt and 1–2 tablespoons grated Parmesan.

Serve immediately, garnishing with extra grated Parmesan and chopped parsley. Offer lemon wedges on the side for squeezing over each portion.