Shrimp Pasta with Creamy Tomato Basil Sauce
Shrimp Pasta with Creamy Tomato Basil Sauce delivers 24g protein and 383 calories per serving, working as a moderate dinner option that won't dominate your daily intake. Six servings batch-cook quickly on the stovetop, extending your meal prep efficiency across multiple days. Useful when you're balancing protein targets with lighter dinners that leave room for additional meals.
Ingredients
- •Pasta, Penne, White, Dry(340g)
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Shrimp(454g)
- •1 Teaspoon Sea Salt, Divided
- •1 Teaspoon Freshly-Ground Black Pepper, Divided
- •Yellow Onion(240g)
- •Garlic
- •Tomato, Canned, Crushed
- •Canned Diced Tomatoes
- •Basil, Fresh(45g)
- •Red pepper flakes(1g)
- •Oregano, Dried(1g)
- •Sugar, Granulated White
- •Cream, Heavy Whipping(80g)
Instructions
- 1Cook pasta al dente in a large stockpot of generously-salted boiling water according to package instructions. Drain and set aside.
- 2Meanwhile, as the pasta water is heating, heat 1 Tablespoon olive oil in a large saute pan over medium heat. Add shrimp and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Then saute for 4-6 minutes, flipping once or twice, until the shrimp are cooked through and pink and no longer translucent. Transfer the shrimp to a separate plate and set aside.
- 3Return the saute pan to the stove and increase heat to medium-high. Add the remaining 1 Tablespoon olive oil, then add the onion and give it a stir to coat it evenly with the olive oil. Saute for 4-5 minutes until the onion is soft and translucent, stirring occasionally. Then stir in the garlic, and saute for an additional 1-2 minutes or until the garlic is fragrant, stirring occasionally. Add in the crushed and diced tomatoes, basil, crushed red pepper flakes, oregano, sugar, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and stir to combine. Bring the mixture to a simmer, then reduce heat to medium and simmer (uncovered) for 8-10 minutes, or until the mixture is reduced and is fairly thick. Stir in the heavy cream until combined.
- 4Then once the pasta is cooked and drained, combine it with the creamy tomato basil sauce and the cooked shrimp, and toss until combined.
- 5Serve immediately, with the optional toppings if desired. Or transfer to a sealed container (such as Reynolds Heat & Eat Containers) and refrigerate for up to 3 days, or freeze for up to 3 months.
Nutrition — Per Serving
383
calories
24g
protein
11g
fat
- Carbohydrates
- 47g
- Saturated fat
- 3.9g
- Sodium
- 99 mg
- Dietary fiber
- 2.7g
6 servings per batch · ~199g each
Macro data sourced from USDA FoodData Central
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How much protein does Shrimp Pasta with Creamy Tomato Basil Sauce have per serving?
Each serving contains 24g of protein and 383 calories with a macro split of 11g fat and 47g carbs. The carb-forward profile makes this solid for post-workout meals when you need glycogen replenishment alongside moderate protein.
How long does Shrimp Pasta with Creamy Tomato Basil Sauce take to prep?
This recipe qualifies as quick prep and yields 6 servings in one batch on the stovetop. You can have a full week of dinners prepped in under 30 minutes total.
Is Shrimp Pasta with Creamy Tomato Basil Sauce good for fat loss?
At 383 calories per serving with 24g protein, this recipe fits a fat loss phase where you need nutrient-dense meals under 400 calories. The pasta and sauce combination keeps you satiated without excess calories from added fats.
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