Saying your pasta has a rosè sauce sounds so fancy, but let me tell you a secret—it’s not hard to pull off at all. This Bowtie Pasta with Shrimp & Creamy Rosè sounds like something you’d order from a restaurant but it can be on your table at home in under 40 minutes with not too much effort. If you’re cooking for Mother’s Day then it’s the perfect time for a recipe that looks and sounds impressive, but doesn’t turn the kitchen into a disaster zone.

The hardest part of this whole dish is just being a little patient while the tomato sauce does its thing. Let it simmer low and slow for 20 minutes before the cream goes in—that’s what cooks out the sharp, acidic edge and builds the depth that makes this sauce taste like it took all day. Once the heavy cream hits the pan, it all comes together into that rich, blush-colored rosè you’re after in about five more minutes. Serve it with a glass of wine and some good bread and your mom is not going to know what hit her. Want more pasta ideas? Try my Caramelized Onion Pasta or Spicy Pasta Alla Vodka with Pesto.

😍 Why You’ll Love This Creamy Shrimp Pasta

A sauce worth making from scratch: letting the crushed tomatoes simmer low and slow for 20 minutes before you add the cream makes all the difference—you get a depth of flavor that shortcuts just can’t replicate.
One pan for the sauce: everything happens in a single skillet, which means less washing up and more time actually enjoying dinner.
Shrimp done right: pulling the shrimp out after searing and adding them back at the end means they never get rubbery.
Weeknight-friendly: the ingredient list is short and the steps are simple.

🍤 Ingredients You’ll Need to Make This Bowtie Pasta with Shrimp & Creamy Rosè

Farfalle pasta: also known as bowtie pasta, the little folds and ruffled edges hold onto a creamy sauce better than something smooth.
Shrimp: pat them really dry before they hit the oil—moisture is the enemy of a good sear.
Olive oil: to sauté the aromatics and get a nice color on the shrimp.
Shallot: milder and a little sweeter than a regular onion, which suits a delicate rosè sauce well.

Garlic: with the shallot so it softens without burning.
Canned crushed tomatoes: letting these simmer for 20 minutes cooks out the raw, acidic edge and turns them really rich and mellow.
Heavy cream: enough to turn the tomato sauce into that signature blush-pink rosè you’re after without making it heavy.
Fresh basil: infuses the sauce gently. Save a little extra for garnishing at the end.
Parmesan cheese: totally optional, but a little freshly grated parmesan on top right before serving adds a salty, nutty finish that rounds everything out nicely.

✔️ How to Make Bowtie Pasta with Shrimp & Creamy Rosè

Begin by chopping your shallot and garlic then set aside until ready to use. Pat the shrimp to dry (on both sides) using paper towels.

Bring a large frying pan to medium heat. Add the olive oil and once warm, add the shallot and garlic. Sauté for 1–2 minutes, just until fragrant.

Add the shrimp and season with salt and pepper then fry for 1–2 minutes per side, until pink and cooked through. Remove shrimp from the pan and set aside.

Add the canned crushed tomatoes and the whole leaves of fresh basil.

🤝 Sammy’s Tip for This Creamy Shrimp Pasta:

• Add about 2 tablespoons of water to the can, swirl, and pour into the pan to get all of the remaining tomatoes out.

Bring to a low simmer and let cook for about 20 minutes.

While the tomatoes simmer, cook the rigatoni according to package instructions in heavily salted water. If the pasta is ready early, toss with a drizzle of olive oil to prevent sticking.

After 20 minutes of simmering, add the heavy cream and simmer for an additional 5 minutes. Add salt to taste.

Return shrimp to the pan and let simmer briefly until reheated. Add the cooked pasta to the sauce, toss to combine. Garnish with fresh basil and parmesan cheese, if desired.

🗒 Variations

Spicy rosè: a pinch of red pepper flakes added with the tomatoes gives the sauce a gentle kick.
No shrimp: scallops work nicely here with the same sear-then-rest method, or skip the protein entirely and add a handful of cherry tomatoes in with the crushed tomatoes for a vegetarian version.

🗒 Substitutions

Pasta shape: farfalle is the obvious choice but rigatoni, penne, or even a short fusilli all work well — you want something with texture and surface area to hold the sauce.
Crushed tomatoes: if you only have whole canned tomatoes, just crush them up with your hands or a spoon before adding them.
Heavy cream: half-and-half will give you a lighter sauce — still good, just less rich. Full heavy cream gives you the best result though.
Fresh basil: dried basil works if you’re out of fresh, use about half a teaspoon. The flavor won’t be quite as bright but the sauce will still be great.

🍴 Leftovers? Lucky You.

Store any leftovers in an airtight container in the fridge for up to two days. The pasta will absorb more sauce as it sits, so when you reheat it — microwave in 30-second bursts, or warm it in a pan over low heat with a small splash of water or cream to loosen things up. The shrimp reheat quickly so don’t overdo it.

🤔 FAQs

👩‍🍳 Hungry For More?

If you loved this creamy shrimp pasta with rose sauce, here are a few more recipes you might want to try next:

• Spicy Penne Rosé with Sausage & Spinach
• Spicy Pasta Alla Vodka with Pesto
• Salmon Pasta with Lemon Cream Sauce
• Creamy Boursin & Tomato Pasta
• Marry Me Chicken Pasta
• Caramelized Onion Pasta
• Creamy Lemon Pasta

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Bowtie Pasta with Shrimp & Creamy Rosè recipe (or any recipe of mine) don’t forget to leave a review.