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Creamy Shrimp Pasta with Tomatoes and Arugula | Delish D'Lites

Creamy Shrimp Pasta with Tomatoes and Arugula

Course Main Course
Cuisine Italian
Keyword shrimp pasta
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Delish D'Lites


  • 8 oz Modern Table® Penne 1 box
  • 2 tbsp olive oil
  • 6 cloves fresh garlic, peeled and sliced
  • 3/4 lb 16-20 count shrimp, peeled and deveined
  • 1 pint cherry tomatoes about 1 1/2 cups
  • 1/4 cup dry white wine or chicken broth
  • 1 cup whipping or heavy cream
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 cups baby arugula, washed
  • salt and pepper, to taste


  1. Prepare the pasta per package instructions, but cook it for 8 minutes instead of 11, since you're gonna finish cooking the pasta in the garlic cream sauce. Once the pasta is done, drain it and set it aside (don't rinse!)

  2. In a large sauce pan, add the olive oil and sliced garlic. Cook on medium low heat, until the garlic is fragrant (about 3 minutes).

  3. Season the shrimp with salt and pepper, then add the shrimp to the pan with the garlic. Cook for 2 minutes, or until the shrimp just turns pink. Remove the shrimp and set aside.

  4. Add the tomatoes and white wine to the pan. Cook for 5 minutes, until the wine reduces by half.

  5. Stir in the cream and grated Parm. Taste the sauce for salt, season if needed.

  6. Toss the pasta into the pan, then stir gently to combine.

  7. Add the shrimp and arugula into the pasta. Toss gently, until the arugula is slightly wilted. Serve hot, with extra parm!

Recipe Notes

Like spice? Add some red pepper flakes to the pan when you saute the garlic. Like citrus? Add some lemon zest and/or lemon juice into the pan before stirring in the cream.