1. Bring a large pot of salted water to a boil and cook the penne according to package directions, but drain it about 1 minute early. Before draining, scoop out about 1 cup of that starchy pasta water and set it aside—you’ll need this later.
2. While the pasta cooks, pat your shrimp completely dry with paper towels and season them lightly with salt and pepper. Heat the olive oil in a large skillet over medium heat.
3. Add the shrimp to the hot skillet in a single layer (work in batches if needed—don’t crowd them). Cook for about 2-3 minutes per side until they’re pink and just cooked through. They should curl into a C-shape, not tight O’s. Remove the shrimp from the skillet and set aside.
4. In the same skillet (keeping all those flavorful bits), add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant but before the garlic browns—watch it closely.
5. Toss in the cherry tomatoes and sun-dried tomatoes. Cook for 2-3 minutes, stirring occasionally, until the cherry tomatoes start to soften and burst a little.
6. Pour in the heavy cream and bring everything to a gentle simmer. Reduce heat to medium-low and stir in the Parmesan cheese until it melts into a smooth, creamy sauce.
7. Taste and season generously with salt and pepper. Add the cooked pasta and shrimp back to the skillet, tossing everything together until well coated. If the sauce seems too thick, add reserved pasta water a little at a time until you get the perfect consistency.
8. Tear fresh basil leaves over the top and serve immediately while it’s hot and creamy.

Nutrition Information (Per Serving):

• Calories: 485
• Carbohydrates: 48g
• Protein: 32g
• Fat: 18g
• Fiber: 3g
• Sodium: 420mg
• Vitamin A: 15% DV
• Vitamin C: 25% DV
• Calcium: 20% DV
• Iron: 18% DV

This dish provides excellent protein from the shrimp, calcium from the Parmesan, and vitamins from the tomatoes.

Notes:

• Seriously, pat those shrimp dry before cooking—wet shrimp steam instead of searing.
• Don’t overcook the shrimp! They’re done the second they turn pink. Overcooked shrimp are rubbery and sad.
• Use freshly grated Parmesan from a block. Pre-shredded cheese has anti-caking agents that make the sauce grainy.
• That reserved pasta water is magic—it helps the sauce cling to the pasta perfectly.
• Every stove runs differently, so trust your eyes over the timer, especially with the shrimp.

Storage Tips:

• Refrigerate leftovers in an airtight container for up to 2 days.
• Reheat gently in a skillet over low heat with a splash of cream or pasta water—this takes about 5 minutes and maintains the texture better than the microwave.
• If microwaving, use 30-second intervals at 50% power, stirring between each, and add a little liquid to prevent drying out.
• Don’t freeze this dish—cream sauces separate and get grainy when thawed, and the shrimp texture suffers.

Serving Suggestions:

• With crusty garlic bread: Perfect for soaking up every bit of that creamy sauce
• Alongside a simple Caesar salad: The crisp, tangy salad balances the rich pasta beautifully
• With roasted asparagus: Adds a fresh, green element to the plate
• With a crisp white wine: Pinot Grigio or Sauvignon Blanc complement the garlic and cream perfectly

Mix It Up (Recipe Variations):

• Creamy Shrimp Pasta with Greens: Add 2 cups baby spinach or arugula in the last minute of cooking for extra nutrients and color
• Cajun Shrimp Pasta: Season shrimp with Cajun spices before cooking and double the red pepper flakes for a spicy kick
• Luxe Lobster Pasta: Swap shrimp for lobster tail meat for a special occasion version
• Lighter Creamy Pasta: Use half-and-half instead of heavy cream and add extra cherry tomatoes for a less indulgent option

What Makes This Recipe Special:

This creamy shrimp pasta recipe uses the one-pan technique of cooking the shrimp first, then building the sauce in the same skillet to capture all those flavorful browned bits. The combination of bright cherry tomatoes and concentrated sun-dried tomatoes creates a complex flavor profile that sets this apart from standard cream sauces. It’s a restaurant-quality dish that comes together in just 30 minutes, making it perfect for both impressive dinner parties and easy weeknight meals when you want something special.