Home » Recipes » Easy Healthy Dinners » 30 Minute Meals » Creamy Shrimp Pasta with Blistered Tomatoes

Creamy Shrimp Pasta with Blistered Tomatoes

This creamy shrimp pasta is made with refreshing zoodles for a light dinner you can throw together in 20 minutes. You’ll devour the whole thing in one sitting because it’s filled with tangy goat cheese and juicy tomatoes.

Why You’ll Love This Creamy Shrimp Pasta Recipe

Creamy shrimp pasta is a great weeknight dinner idea if you don’t want something too hearty right before bedtime.

  • Light. A zucchini base makes this a low-carb dinner that’s light but still super wholesome.
  • Quick. Everyone has time for a 20-minute dinner.
  • Great for meal-prep. Cook 1-2 batches of this recipe and reheat it throughout the week for an easy meal.
  • Versatile. You can swap the protein and even make this pasta vegetarian.

What You’ll Need

“Zoodles” are another name for spiraled zucchini. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Shrimp Zoodles

  • Jumbo shrimp – Large to extra-shrimp can be used instead.
  • Avocado oil – Any high smoke-point oil like olive or canola oil works too.
  • Oregano – Use dried, not ground oregano.
  • Red pepper flakes – Cayenne pepper or chili oil are wonderful swaps.
  • Salt and pepper – Add them to taste.
  • Zucchini – Spiral zucchini for freshly-made zoodles.
  • Goat cheese – Use your favorite kind.

For the Blistered Tomatoes

  • Avocado oil – Olive oil and coconut oil are great swaps.
  • Cherry tomatoes – Avoid regular tomatoes because they’re too meaty.
  • Garlic – Fresh garlic is best, but garlic powder works too.
  • White cooking wine – You can use regular white wine as long as it’s dry like a Sauvignon Blanc.
  • Salt and pepper – I prefer kosher salt and freshly cracked pepper.
  • Fresh basil – Feel free to use fresh parsley.
Bowl of creamy shrimp pasta with blistered tomatoes.

How to Make Creamy Shrimp Pasta

Once you add the wine, gently scrape the bottom of the pan with a spatula to boost flavor of the tomatoes. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Season the shrimp. Toss the shrimp with oregano, red pepper flakes, salt, and pepper in a large bowl until completely coated.
  • Cook the shrimp. Add 1 tablespoon oil to a large pan over medium-high heat. Cook the shrimp for 2-3 minutes per side or until no longer translucent. Remove them from the heat and set them aside.
  • Blister the tomatoes. Add another tablespoon of oil to the pan. Stir in the tomatoes and cook them until they start to pop. Add the garlic, stir well, and cook it until fragrant. Pour in the cooking wine and cook everything for another minute. Remove the tomatoes from the heat.
  • Serve it. Add the zoodles to a serving bowl. Top it with blistered tomatoes, crumbled goat cheese, shrimp, and fresh basil. Gently stir it together, serve, and enjoy.

Tips & Variations

You can make this creamy shrimp pasta recipe with different kinds of protein or even make it vegetarian.

  • Make it cheesier. Shred 1/4 cup parmesan cheese and sprinkle it over the pasta for extra cheesy goodness.
  • Use pasta. Swap the zoodles for your favorite short pasta like fusilli or penne. You can also use fettuccine or spaghetti.
  • Add sauce. If you like saucy pastas, add 1-2 cups of your favorite alfredo sauce or tomato sauce into the dish.
  • Swap the protein. Grilled chicken, salmon, scallops, or sliced steak are easy recipe variations.
  • Use frozen. If you’re using frozen zoodles, it’s best to cook them and not serve them raw (thawed). Prepare them according to package instructions.
  • Ask the fishmonger. Save prep time by asking your fishmonger to peel and devein the shrimp for you.
  • Go vegetarian. Skip the shrimp and add sauteed mushrooms, spinach, or red peppers to make this a vegetarian dinner.
Close-up of zoodle pasta with veggies.

What to Serve with Creamy Shrimp and Pasta

This creamy shrimp pasta is a simple dinner that can also be served with simple veggie sides and soups. Try my Garlic Butter Collard Greens or Roasted Cauliflower Steaks for veggie sides. Oven Roasted Asparagus are another great option. For soup ideas, prepare my Broccoli Potato Soup or Roasted Tomato Soup.

Proper Storage

Don’t try to freeze it because the shrimp will overcook when reheated and the zoodles will soften too much when thawed.

  • Fridge: Place it in an airtight container for up to 3 days. Don’t store it longer than this because shrimp spoils very quickly.
  • To reheat it: Microwave it for up to a minute or until warm. You can also heat it in a pan over medium-high heat for 7-8 minutes, stirring occasionally.

More Easy Shrimp Recipes

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close-up of zoodle pasta with veggies.

Creamy Shrimp Pasta with Blistered Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American


This 20-minute creamy shrimp pasta recipe is loaded with fresh zoodles, goat cheese, and garlicky cherry tomatoes for a light dinner.



Shrimp Zucchini Pasta

  • 1 1/2 lbs jumbo shrimp, peeled and deveined
  • 1 tablespoon avocado oil
  • 1 teaspoon dry oregano
  • 1/8 teaspoon red pepper flakes
  • salt & pepper to taste
  • 3 large zucchini, spiralized
  • 2 oz. goat cheese, crumbled

Blistered Tomatoes:

  • 1 tablespoon avocado oil
  • 2 cups cherry tomatoes
  • 4 garlic cloves, minced
  • 2 tablespoons white cooking wine
  • salt & pepper to taste
  • 1/4 cup fresh basil, chiffoned


  1. Add prepared shrimp to a large bowl. Season with oregano, red pepper flakes, salt and pepper. Toss to coat.
  2. Heat a large skillet to medium-high heat. Add 1 tablespoon of avocado oil and shrimp to the pan. Cook the shrimp 2-3 minutes per side. Remove the shrimp from the pan and place on a plate.
  3. Next, add 1 tablespoon of avocado to the same skillet you just cooked the shrimp in. Add cherry tomatoes to the pan and cook until they are slightly charred and start to blister (pop), about 4-5 minutes. Stirring throughout. Then add the minced garlic to the pan, cook for 30 seconds to 1 minute (stirring the entire time), just until the garlic starts to become fragrant but not burn.
  4. Immediately add white cooking wine and stir everything around. Cook for 1 minute and remove from the heat.
  5. To a large bowl add zucchini noodles, top with blistered tomato mixture, crumbled goat cheese, pan seared shrimp and fresh basil. Gently toss everything together and serve.


  • Serving Size: 1 1/2 cups
  • Calories: 355
  • Sugar: 5 g
  • Sodium: 360 mg
  • Fat: 17 g
  • Saturated Fat: 3 g
  • Carbohydrates: 8 g
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 265 mg

Filed Under: