Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There's something magical about the combination of juicy shrimp, silky pasta, and a luscious creamy tomato white wine sauce. The rich aroma of garlic sautéing in butter, the gentle sizzle of shrimp hitting the hot pan, and the sweet tang of tomatoes melding with white wine create a symphony of flavor that’s hard to resist.

I first whipped this up on a Friday night when I wanted something that felt indulgent without a ton of effort. It’s since become a go-to for date nights at home and dinner parties alike. Quick, elegant, and oh-so-satisfying, this dish ticks all the boxes.

It’s the kind of pasta that feels like restaurant-quality but is secretly weeknight-friendly. Let’s get into why you’re going to love it.

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

Get ready to fall head over heels for this elevated but approachable shrimp pasta dish. It’s not just rich and flavorful—it’s also incredibly doable, even on a busy evening.

First and foremost, it’s fast and fuss-free. From prep to plate in about 30 minutes, it’s ideal for nights when you want something impressive without the stress.

It’s also elegant enough for entertaining. Whether you’re cooking for a partner or hosting friends, this dish looks and tastes like it came from a fancy Italian bistro.

Budget-friendly seafood? Yes, please. Shrimp offers that luxurious feel without breaking the bank, especially if you buy frozen and defrost them yourself.

And finally, it’s customizable to the max. Toss in spinach, switch the pasta, or bump up the spice—this is a recipe that plays well with whatever’s in your fridge.

Ready to make it your own? Let’s talk ingredients.

Ingredients Notes

The beauty of this shrimp pasta is in its well-balanced, pantry-friendly ingredient list. Each element brings something unique to the table, creating a sauce that’s creamy yet light, bold but not overwhelming.

Let’s start with the shrimp. You’ll want medium to large shrimp, peeled and deveined. I usually opt for tail-off for easier eating, but tail-on adds a nice presentation if you're hosting. Fresh or frozen both work—just make sure they’re thawed and patted dry.

Next, the pasta. I love using linguine or fettuccine here, as their long strands catch the sauce beautifully. But honestly, you could use penne, spaghetti, or whatever shape you love most.

The star of the sauce is a tomato-white wine blend. I recommend using a dry white wine like Sauvignon Blanc or Pinot Grigio. It adds brightness and depth, balancing the acidity of the crushed tomatoes and enriching the flavor profile.

Heavy cream is what gives this sauce its silky finish. Just a half cup brings richness without weighing the dish down. If you want to go lighter, half-and-half will work, though the sauce won’t be quite as luscious.

You’ll also need aromatics: garlic, onion, a pinch of red pepper flakes, and a handful of chopped parsley. These tie the whole dish together and add fresh, vibrant notes.

One piece of equipment you’ll want on hand is a large sauté pan or deep skillet—big enough to hold the sauce and pasta together for that final toss.

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

Making this dish is all about building flavor in layers. Don’t rush—each step adds complexity to the final bite.

Start by boiling a large pot of salted water and cooking your pasta until just al dente. You want it slightly underdone so it can finish cooking in the sauce later, soaking up all that flavor.

Meanwhile, heat olive oil and a tablespoon of butter in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until just pink. Remove them from the pan and set aside—you’ll add them back at the end so they don’t overcook.

In the same skillet, add a bit more butter and sauté your finely diced onion until translucent. Stir in the minced garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.

Pour in the white wine and let it simmer for a few minutes to cook off the alcohol. Then add the crushed tomatoes and bring everything to a gentle simmer. Season with salt, pepper, and a pinch of sugar if needed to balance the acidity.

Reduce the heat and stir in the cream. Once the sauce is smooth and bubbling, return the shrimp to the pan along with your drained pasta. Toss everything together until the pasta is well coated and the shrimp are heated through.

From start to finish, expect the whole process to take around 30–35 minutes. You’ll end up with tender shrimp, silky sauce, and perfectly coated pasta.

Storage Options

If you happen to have leftovers (lucky you!), they’ll keep well for up to 3 days in an airtight container in the fridge.

To store, make sure the pasta is cooled before sealing it in a container. Glass or BPA-free plastic containers are best for keeping things fresh.

Freezing isn’t recommended for this one—creamy sauces tend to separate when reheated from frozen, which could ruin the texture.

When reheating, a splash of cream or broth in the pan helps loosen the sauce back up. Gently warm over medium-low heat, stirring frequently to avoid overcooking the shrimp.

Variations and Substitutions

One of the best parts about this recipe is how easily it adapts to your preferences or pantry situation.

Try switching out the protein—scallops, chicken, or even chunks of salmon work beautifully here if shrimp isn’t your thing.

You can also make this vegetarian by omitting the shrimp and adding mushrooms, zucchini, or baby spinach instead. These veggies complement the sauce and add great texture.

Not a fan of white wine? You can substitute it with chicken broth and a splash of lemon juice for brightness—same tangy depth, no alcohol.

For a spicy kick, bump up the red pepper flakes or stir in a spoonful of Calabrian chili paste. It brings heat and a hint of smokiness.

And if you’re dairy-free, use coconut milk or a dairy-free cream alternative. It changes the flavor slightly but still delivers a creamy mouthfeel.

Don’t be afraid to make this dish your own. Whether you’re serving it on a date night or meal-prepping lunches for the week, Shrimp Pasta With Creamy Tomato White Wine Sauce is guaranteed to impress.

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