Across Italy · No.28 / 103
Shrimp Tomato Cream Pasta
Shrimp Tomato Cream Pasta
Shrimp meets concentrated tomato and cream. Remove the shrimp while the sauce simmers, then return it to finish.
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Cook this pasta on video
Watch the creators’ original videos for the method and finish.
Tomomi OguraShrimp tomato cream spaghettiWatch on YouTube ↗
Meet the dish
A contemporary variation documented in Japanese-language recipe material; no specific regional origin has been verified
Tomato paste gives depth while cream rounds its acidity.
Pasta shapes to use
- Spaghetti
Key ingredients
- Peeled shrimp
- Tomato paste
- Cream
- Garlic
- White wine
- Butter
- Olive oil
- Granulated stock
Follow the cooking scenes
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Step 1: Sauté the shrimp
Warm garlic in oil, lightly cook the shrimp, and remove it.
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Step 2: Make the sauce
Briefly simmer tomato paste, cream and white wine in the same pan.
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Step 3: Combine
Add butter, stock and shrimp, then toss with cooked pasta and season.
What to watch for
- Removing shrimp helps prevent overcooking.
- Taste before salting because the stock is already seasoned.
What sets it apart
Cream gives seafood tomato pasta a smooth texture and orange color.