Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There's nothing quite like the comforting aroma of shrimp sizzling in a creamy tomato and white wine sauce filling your kitchen. This luscious pasta dish strikes the perfect balance of rich, savory flavors with a pop of brightness from the wine, making it feel both indulgent and refreshingly light.

this Recipe

I first created this recipe after a seaside vacation where fresh shrimp and simple pasta dishes were the stars of every menu. It quickly became a weeknight favorite at home because it’s quick, easy, and fancy enough to impress guests without any stress. Trust me, once you taste the luxurious sauce clinging to every twirl of pasta, you’ll understand why it’s become a staple in our meal rotation.

Let’s dive right in and discover why you’ll want to make this Shrimp Pasta With Creamy Tomato White Wine Sauce again and again.

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

Get ready to fall head over heels for this stunning pasta dish. It's not only rich and flavorful but also incredibly easy to prepare, even on your busiest days.

First, the flavor is absolutely irresistible. The combination of juicy shrimp, tangy tomatoes, creamy sauce, and a whisper of white wine creates a symphony of tastes that feels both sophisticated and comforting.

This recipe is wonderfully quick and stress-free. In less than 30 minutes, you can have a restaurant-quality dinner on the table, making it ideal for hectic weeknights or last-minute entertaining.

It’s surprisingly budget-friendly too. Using a small amount of white wine and pantry staples like canned tomatoes means you get maximum flavor without blowing your grocery budget.

Finally, it’s endlessly versatile. You can swap the shrimp for chicken or scallops, add a handful of spinach for extra greens, or spice it up with a pinch of red pepper flakes. This pasta is your canvas for creativity.

Now, let’s talk about what you’ll need to bring this creamy shrimp pasta to life.

Ingredients Notes

The beauty of Shrimp Pasta With Creamy Tomato White Wine Sauce lies in the thoughtful selection of ingredients that each add depth and richness to the final dish.

The shrimp are the true stars here. Opt for large, raw shrimp—preferably peeled and deveined—for the best texture. I like to leave the tails on for presentation, but you can remove them if you prefer. Fresh or frozen shrimp both work beautifully, just be sure to thaw completely if frozen.

For the pasta, linguine or fettuccine are my top choices. Their long strands soak up the sauce perfectly, ensuring every bite is coated in that creamy, tomatoey goodness. If you're in a pinch, spaghetti will also do the trick nicely.

The tomatoes form the heart of the sauce. I recommend using crushed canned tomatoes for a smooth yet hearty texture. They offer consistent flavor year-round, unlike fresh tomatoes, which can vary depending on the season.

The white wine is what gives this sauce its distinctive brightness. Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. The wine deglazes the pan after sautéing the shrimp, lifting all those flavorful bits into the sauce. Don’t worry—the alcohol cooks off, leaving just a subtle, delicious flavor.

You’ll also want a good heavy cream to finish the sauce. It rounds out the acidity of the tomatoes and wine, creating a silky-smooth finish that makes every forkful a little slice of heaven. A sturdy skillet and a large pot for the pasta are the only special equipment you’ll need.

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

Bringing this decadent pasta dish to life is simpler than you might think. Here’s exactly how to do it, step by step.

Start by bringing a large pot of salted water to a boil. While the water heats up, pat your shrimp dry with paper towels and season them lightly with salt and pepper. Dry shrimp sear better and develop a beautiful golden color.

Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer. Let them cook undisturbed for about 2 minutes per side, just until pink and opaque. Remove the shrimp and set them aside—you’ll return them to the sauce later.

In the same skillet, add a bit more olive oil if needed, and sauté minced garlic until fragrant, about 30 seconds. Quickly pour in the white wine to deglaze the pan, scraping up any browned bits that hold incredible flavor. Let the wine simmer for a minute or two to reduce slightly.

Add your crushed tomatoes to the skillet along with a pinch of salt, black pepper, and a little Italian seasoning. Let the sauce simmer gently for about 5 minutes to meld the flavors. Then, stir in the heavy cream, blending it into the tomato sauce until it becomes luxuriously pink and creamy.

Meanwhile, cook your pasta according to package directions until al dente. Reserve about a half cup of pasta water before draining, just in case you need to loosen the sauce later.

Return the shrimp to the skillet, nestling them into the sauce. Toss in the drained pasta and stir gently to coat everything evenly. If the sauce feels too thick, a splash of reserved pasta water will bring it to the perfect consistency. In just about 30 minutes, you’ll have a dreamy, creamy shrimp pasta ready to devour.

Storage Options

If you happen to have leftovers, this shrimp pasta keeps surprisingly well. Store any extra portions in an airtight container in the refrigerator for up to 2 days. Keep in mind that seafood is best enjoyed sooner rather than later for peak flavor and texture.

When reheating, do so gently over low heat in a skillet with a splash of water or cream to loosen the sauce. Be careful not to overcook the shrimp, as they can become rubbery with too much heat.

I don't recommend freezing this dish, as cream-based sauces tend to separate and shrimp can lose their tender texture once thawed. For best results, enjoy this dish fresh or within a couple of days.

Variations and Substitutions

One of the joys of this creamy shrimp pasta is how easily it can adapt to what you have on hand or your particular cravings.

If you're not a shrimp fan, you can easily swap in diced chicken breast or tender scallops. Just adjust the cooking time accordingly to ensure your protein is cooked through without becoming dry.

For a dairy-free version, you can replace the heavy cream with full-fat coconut milk. It’ll add a subtle tropical note that pairs surprisingly well with the tomato and wine flavors.

Looking to sneak in some veggies? A handful of baby spinach stirred in at the end wilts beautifully into the sauce, adding a pop of color and nutrients.

If you like a little heat, sprinkle some red pepper flakes into the sauce along with the garlic. Just a pinch will add a gentle warmth without overpowering the delicate shrimp.

Don't have white wine on hand? You can substitute with chicken broth for a different kind of richness, though the final sauce will miss that bright, acidic lift the wine brings.

However you tweak it, don’t be afraid to experiment and make it your own. This Shrimp Pasta With Creamy Tomato White Wine Sauce is a forgiving, feel-good recipe you’ll love to revisit.

Print