Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There's something magical about the way shrimp and pasta come together in a velvety, wine-kissed tomato cream sauce. This dish brings restaurant-level flavor straight to your home kitchen – with juicy, tender shrimp, al dente pasta, and a sauce that’s silky, tangy, and just rich enough to feel indulgent without going overboard.

I first made this shrimp pasta on a night when I needed something special but didn’t want to spend hours cooking. It’s been a weeknight staple ever since – quick enough for Tuesday dinner, fancy enough for Friday date night.

This creamy shrimp pasta is your new go-to comfort food. Let’s dive in.

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

Get ready to fall in love with a pasta dish that hits all the right notes – creamy, zesty, comforting, and irresistibly easy.

First of all, this recipe comes together fast. From prep to plate, you’re looking at just about 30 minutes. That means less time cooking and more time enjoying your evening – whether that’s with family, friends, or a quiet glass of wine.

It’s also totally doable with pantry staples. You likely already have most of the ingredients on hand – pasta, canned tomatoes, cream, garlic, and a splash of white wine. Add a bag of frozen shrimp and dinner is practically done.

Let’s talk flavor – the sauce is where the magic happens. A dry white wine adds brightness and depth, balancing out the richness of the cream and tang of the tomatoes. It’s elegant, but still cozy and satisfying.

And finally, this dish is endlessly adaptable. Whether you’re cutting back on dairy, avoiding gluten, or just using up what’s in your fridge, there’s plenty of room to make it your own. More on that later!

Now, let’s take a closer look at the ingredients that bring this dish to life.

Ingredients Notes

The magic of this Shrimp Pasta with Creamy Tomato White Wine Sauce lies in its harmonious mix of flavors and textures. Each ingredient adds its own unique character to the final dish.

Shrimp are the star of the show here. I like to use large peeled and deveined shrimp (look for 21-25 count per pound), which cook up quickly and stay juicy. Fresh is great if you can find it, but frozen shrimp work beautifully – just make sure to thaw and pat them dry before cooking to get a nice sear.

Pasta serves as the perfect base for this luscious sauce. I usually reach for linguine or fettuccine – the long strands do a great job of holding onto the creamy tomato sauce. But honestly, any shape will do in a pinch, from penne to spaghetti.

Canned crushed tomatoes bring acidity and richness to the sauce. I prefer San Marzano tomatoes for their sweetness and low acidity, but use what you have. You could also swap in diced tomatoes for a chunkier texture, or tomato passata for a smoother sauce.

Dry white wine is essential here. It deglazes the pan and adds a complex brightness that elevates the entire dish. Sauvignon Blanc, Pinot Grigio, or even Chardonnay (unoaked) are great choices. If you don’t cook with wine, a splash of seafood broth or chicken broth with a squeeze of lemon juice works in a pinch.

Heavy cream rounds out the sauce, creating that luscious, silky finish. It balances the acidity of the tomatoes and pairs beautifully with the shrimp. You can sub in half-and-half for a lighter version, though the sauce won’t be quite as thick or rich.

You’ll also want a large sauté pan or skillet with high sides to build the sauce and toss everything together. Tongs are helpful for mixing the pasta evenly with the shrimp and sauce.

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

Creating this pasta dish is easier than it looks – just a few key steps, and you’ll have a restaurant-worthy meal on the table.

Start by boiling a large pot of well-salted water. Cook your pasta until just shy of al dente – it will finish cooking in the sauce. Reserve about a cup of pasta water before draining to help thin the sauce later, if needed.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sear them for about 1-2 minutes per side, just until pink and opaque. Don’t overcook – they’ll go back into the sauce later. Transfer the shrimp to a plate and set aside.

In the same skillet, reduce the heat slightly and add a touch more oil if needed. Sauté minced garlic and a pinch of red pepper flakes until fragrant, about 30 seconds. Carefully pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes to reduce slightly.

Next, stir in your crushed tomatoes and bring the mixture to a gentle simmer. Let it bubble away for about 5 minutes to thicken and concentrate the flavors. Then, pour in the cream and stir to combine. Taste and adjust with salt and pepper as needed.

Add the cooked pasta and shrimp back into the pan, tossing everything together until the noodles are coated and the shrimp are heated through. If the sauce is too thick, splash in some reserved pasta water until it reaches your desired consistency.

From start to finish, the whole process takes around 30 minutes. What you’ll end up with is a rich, comforting, and seriously satisfying bowl of pasta that tastes like it came from your favorite Italian bistro.

Storage Options

Leftovers of this shrimp pasta are surprisingly delicious, even the next day. Just be sure to store them properly.

Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Because the dish contains seafood and cream, I don’t recommend storing it longer than that.

If you need to freeze it, do so without the pasta. The sauce and shrimp can be frozen for up to one month. Thaw overnight in the fridge and reheat gently on the stove, then add freshly cooked pasta when ready to serve.

To reheat, warm individual portions in the microwave with a splash of milk or cream to loosen the sauce. You can also reheat the whole batch in a saucepan over low heat, stirring occasionally until warmed through.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can easily tweak it based on what you have or what you’re craving.

Not a fan of shrimp? No problem – this sauce works beautifully with chicken, scallops, or even Italian sausage. You could also keep it vegetarian by sautéing mushrooms or zucchini instead.

Looking for a lighter version? Try swapping heavy cream with Greek yogurt or coconut milk. Both will give you a creamy texture with fewer calories, though the flavor will be slightly different.

Want to make it gluten-free? Simply use your favorite gluten-free pasta. Brown rice pasta and chickpea pasta both hold up well in creamy sauces like this.

For a spicy kick, add a pinch more red pepper flakes or stir in a spoonful of Calabrian chili paste. It adds heat and depth without overpowering the other flavors.

And of course, feel free to stir in extras like spinach, peas, or sun-dried tomatoes. This dish is a great canvas for whatever you have in your fridge or pantry.

However you choose to make it, this shrimp pasta is all about flavor, flexibility, and ease. So grab your favorite skillet and a glass of white wine – it’s time to get cooking.

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