My parents are still getting a lot of tomatoes out of their garden and recently they went out of town and gifted me with a lot of tomatoes that they were not going to use because they were going to be out of town. One of the dishes I made with them was this creamy tomato shrimp with bow tie pasta. It was absolutely delicious and pretty quick and very easy. So, if you are still getting tomatoes this is a must try, and if not it is definitely tasty enough to use some of your canned or frozen tomatoes. Since it is cooked, even grocery store tomatoes would do quite well. It also used some of my basil that I want to get the most out of before the first frost.
Creamy Tomato Shrimp with Bow Tie Pasta
- 3 or 4 large tomatoes, peeled and chopped (You need about 2 cups after they are chopped.
- 1/4 cup fresh basil, chopped, plus more for garnish
- 4 cloves garlic minced
- 2 Tbsps. olive oil
- 1 pound medium shrimp, peeled and deveined (I bought mine already peeled and deveined, which saved a lot time.)
- 1/4 cup half-and-half
- 1 cup shredded Parmesan cheese, plus more for serving
- 1/2 cup grated Parmesan cheese (Use the powdery type because you will need it to thicken the sauce.
- Salt and pepper to taste
- 12 oz. bow tie pasta cooked using the package directions
- Add olive oil, tomatoes, basil, and garlic to a large skillet. Cook over medium heat until liquid from tomatoes is reduced by half.
- Add shrimp and cook until almost done.
- Add half-and-half and both types of Parmesan cheese. Cook until cheese is melted and shrimp are cooked through.
- Season with salt and pepper to taste.
- Serve over pasta.