Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There's something undeniably cozy about a skillet full of Shrimp Pasta with Creamy Tomato White Wine Sauce bubbling away on the stove. The scent of garlic, white wine, and fresh basil fills the air as plump shrimp simmer gently in a velvety sauce that clings beautifully to al dente pasta.

this Recipe

I first fell in love with this dish during a trip to the Amalfi Coast, where seafood and tomatoes are practically their own food group. Since then, I’ve recreated my own version at home – and let me tell you, it’s now on heavy rotation. It’s quick enough for a weeknight and elegant enough for guests.

Whether you’re cooking for one or feeding a crowd, this shrimp pasta is a true crowd-pleaser. Let’s dive into why you’ll fall head over heels for it.

Why You'll Love This Shrimp Pasta With Creamy Tomato White Wine Sauce

Get ready to discover your new favorite pasta dish. This creamy shrimp pasta has it all – rich flavor, satisfying textures, and a gourmet vibe with zero stress in the kitchen.

First off, it’s lightning-fast to make. From prep to plate, this entire recipe comes together in just about 30 minutes. That makes it perfect for busy weeknights when you still want something homemade and impressive.

It’s also incredibly easy to pull off, even for beginner cooks. No complicated techniques here – just simple steps that layer flavor in the most delicious way.

And let’s not forget how budget-friendly this one is. Shrimp is often more affordable than you’d expect, especially if you buy it frozen and in bulk. Combine that with pantry staples like pasta, canned tomatoes, and garlic, and you've got a classy meal on a dime.

Lastly, this recipe is super customizable. Not a fan of shrimp? Swap in chicken or scallops. Want to make it dairy-free? Use coconut milk instead of cream. It’s one of those magical recipes that adapts to whatever you’ve got in the fridge.

All in all, it’s the kind of dish you’ll come back to again and again – both for the flavor and the ease.

Ingredients Notes

This dish gets its magic from a few thoughtfully chosen ingredients that work together in perfect harmony. Here's what makes it shine:

The shrimp are the star here, bringing a naturally sweet, briny flavor to the sauce. I recommend using large or extra-large shrimp, peeled and deveined. If you're working with frozen shrimp, be sure to thaw them completely before cooking for best texture.

The tomatoes are the soul of the sauce. A can of crushed tomatoes works beautifully to add body and depth. For a touch of sweetness and brightness, I like to stir in a spoonful of tomato paste or even a splash of marinara if that’s what you have on hand.

Next comes the white wine – and don’t skip it! It adds a delicate acidity and helps deglaze the pan, lifting all those flavorful bits left from sautéing the shrimp. Choose a dry wine like Sauvignon Blanc or Pinot Grigio – nothing too sweet.

Heavy cream takes the edge off the acidity and transforms the sauce into something dreamy and rich. You don’t need a ton – just enough to soften the tomato's sharpness and add silkiness.

Finally, garlic, shallots, and fresh herbs (like basil and parsley) bring this dish to life. They layer in that unmistakable Italian-style aroma and round out the dish with freshness.

Special equipment? Nothing fancy! A large skillet and a pot for boiling pasta are all you need.

How To Make This Shrimp Pasta With Creamy Tomato White Wine Sauce

Cooking this dish is just as satisfying as eating it – and it’s practically foolproof. Here’s how to bring it all together:

Start by boiling a large pot of salted water. While that's heating up, prep your shrimp and mince your garlic and shallots. You’ll want everything ready before the sauce comes together.

In a wide skillet, heat some olive oil over medium-high heat. Once shimmering, add the shrimp in a single layer. Cook for 1-2 minutes per side, just until pink and opaque – don’t overcook! Remove them from the pan and set aside.

Add a bit more oil if needed, then toss in the minced garlic and shallots. Sauté for 2-3 minutes, scraping up any browned bits from the shrimp. This is where the flavor starts building.

Pour in the white wine and let it simmer for a minute or two to reduce slightly. Then stir in your crushed tomatoes, tomato paste, salt, pepper, and red pepper flakes if you want some heat. Let the sauce bubble gently for about 10 minutes.

Next, stir in the heavy cream and return the shrimp to the pan. Simmer just until everything is warmed through and the flavors have mingled. Toss the cooked pasta directly into the sauce, adding a splash of pasta water to loosen things up if needed.

Serve hot, garnished with fresh herbs and maybe a sprinkle of grated Parmesan if you like.

From start to finish, expect this dish to take about 30 minutes total – and every second is worth it.

Storage Options

If you’re lucky enough to have leftovers, they store beautifully. Place the pasta in an airtight container and refrigerate for up to 3 days.

To freeze, skip the cream in the initial cook and stir it in after reheating – dairy tends to separate when frozen. Store the tomato-wine sauce and shrimp separately for best results, up to 1 month in the freezer.

When reheating, use the stovetop if possible. Add a splash of cream or broth to loosen the sauce, and heat over medium-low until warmed through. The microwave works too, but do it in short bursts to avoid overcooking the shrimp.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are a few ideas to make it your own:

Swap the protein. Try scallops, chicken, or even mussels for a different spin. The sauce works beautifully with all kinds of seafood.

Make it dairy-free. Use coconut milk or a dairy-free cream alternative to keep that velvety texture without the lactose.

Go gluten-free. Sub in your favorite gluten-free pasta or even zucchini noodles for a lighter version.

Add veggies. Spinach, peas, or roasted red peppers add a pop of color and nutrition. Just stir them in at the end with the shrimp.

Turn up the heat. Add extra red pepper flakes or a dash of cayenne if you like it spicy. A few sun-dried tomatoes can also add a bold, tangy kick.

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