Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There's something undeniably comforting about a big bowl of Shrimp Pasta with Creamy Tomato White Wine Sauce. The aroma of garlic and wine simmering in the pan, the way the velvety sauce clings to each strand of pasta, and the tender shrimp nestled throughout—it’s the kind of meal that feels indulgent yet easy enough for a weeknight.

this Recipe

I first made this dish on a whim, hoping to recreate something I’d tried at a coastal café during vacation. One bite of that silky, tangy, garlicky sauce and I was hooked. Now, it’s my go-to for date nights at home or when I want to impress guests without breaking a sweat.

Let’s dive into what makes this recipe a standout weeknight winner.

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

Get ready to fall in love with your new pasta night obsession. This Shrimp Pasta with Creamy Tomato White Wine Sauce combines elegance with ease in a way that’s downright addictive.

First, it’s surprisingly quick to make. From start to finish, you can have this on the table in about 30 minutes. That means less time cooking and more time enjoying a cozy dinner with family or friends.

It’s also incredibly flavorful. The sauce is built in layers, starting with sautéed garlic and shallots, then deglazed with white wine before being enriched with tomatoes and a splash of cream. It’s the perfect balance of tangy, rich, and just a little indulgent.

On top of that, it’s both impressive and accessible. Shrimp always feels a little fancy, but frozen peeled shrimp make this dish super convenient. No need to hit the seafood counter unless you want to!

And let’s not forget its versatility. You can easily swap out ingredients or add veggies depending on what you have in the fridge, making it perfect for customizing to your taste or dietary needs.

With all that going for it, this dish deserves a spot in your regular rotation.

Ingredients Notes

What makes this Shrimp Pasta with Creamy Tomato White Wine Sauce truly shine is the harmony of simple, everyday ingredients. Each one adds a layer of flavor that builds into something far more than the sum of its parts.

Shrimp is, of course, the star of the show. I prefer using medium to large shrimp, peeled and deveined, with the tails off for easy eating. Frozen shrimp work beautifully—just make sure to thaw them beforehand. They cook quickly and soak up the sauce’s flavor like little sponges.

Pasta provides the comforting base of this dish. I love using linguine or fettuccine for their ability to hold onto the sauce, but spaghetti or even penne would work in a pinch. Cook it just shy of al dente since it’ll finish cooking in the sauce, absorbing all those savory juices.

Dry white wine is essential for deglazing the pan and giving the sauce its subtle acidity. Sauvignon Blanc or Pinot Grigio work best. Don’t worry about using a fancy bottle—just something you’d enjoy drinking. The alcohol cooks off, leaving behind a delicate, fruity complexity.

Tomatoes and cream create the luscious base of the sauce. Crushed or diced canned tomatoes work well here, paired with a splash of heavy cream for richness. The result is a smooth, pink-hued sauce that’s both tangy and velvety. You can adjust the cream to your preference, using more for a richer sauce or less for a lighter version.

For tools, a large skillet or sauté pan is key—you want something wide enough to cook the shrimp evenly and toss the pasta right in the sauce. A good microplane for fresh Parmesan doesn’t hurt either!

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

Bringing this shrimp pasta together is a straightforward process that rewards you with a dish that tastes like it came from your favorite Italian restaurant.

Start by boiling a large pot of salted water for your pasta. Once the water’s ready, cook the pasta until it’s just shy of al dente—about a minute less than the package suggests. Drain and set aside, reserving about ½ cup of the pasta water in case you need to loosen the sauce later.

Meanwhile, heat a tablespoon of olive oil in a large skillet over medium-high heat. Pat your shrimp dry and season them lightly with salt and pepper. Add them to the hot skillet in a single layer and cook for about 1-2 minutes per side until they’re just pink and opaque. Don’t overcook them! Remove the shrimp and set aside.

In the same skillet, lower the heat slightly and add a bit more olive oil if needed. Toss in finely chopped shallots and garlic. Sauté until softened and fragrant, about 2-3 minutes, being careful not to let the garlic burn.

Pour in your white wine, scraping up any browned bits from the bottom of the pan—those are flavor gold. Let it simmer for a few minutes until reduced by half, then stir in the canned tomatoes along with a pinch of salt and red pepper flakes for a little heat.

Once the sauce is bubbling and slightly thickened, stir in the heavy cream. Let it all come together into a beautiful, blush-colored sauce. Now add your cooked pasta directly into the pan, tossing it with the sauce so every strand gets coated. If the sauce seems too thick, splash in a bit of reserved pasta water.

Finally, return the shrimp to the pan just to warm them through. Toss everything gently, then top with freshly grated Parmesan and chopped parsley for a burst of color and flavor.

From prep to plate, the whole process takes about 30 minutes. Expect a silky, savory, satisfying pasta that looks as good as it tastes.

Storage Options

Got leftovers? This shrimp pasta stores surprisingly well with just a few tricks.

For best results, store the pasta in an airtight container in the fridge. It will keep for up to 3 days. I like to portion it into individual servings for easy lunches throughout the week.

Avoid freezing this dish if you can—the cream-based sauce can separate when thawed and reheated, and the shrimp tend to get rubbery.

When reheating, gently warm the pasta in a skillet over medium-low heat. Add a splash of water or cream to help loosen the sauce as it warms. Microwaving works too, but use short intervals and stir often to avoid overcooking the shrimp.

This dish is best enjoyed fresh, but if you do have leftovers, a gentle reheat will still deliver big flavor.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can tailor it to your tastes or what you have on hand.

If you’re not a shrimp fan, swap in cooked chicken or scallops. They pair just as nicely with the creamy tomato wine sauce and make for an equally satisfying meal.

Looking to go meatless? Try sautéed mushrooms or zucchini instead of shrimp. They soak up the sauce beautifully and add a hearty texture that even meat lovers will enjoy.

For a dairy-free version, you can use full-fat coconut milk in place of the heavy cream. It changes the flavor slightly, but the result is still rich and creamy with a subtle sweetness that pairs well with the tomato base.

If wine’s not your thing, you can skip it entirely and deglaze the pan with chicken broth instead. You’ll lose a bit of complexity, but the sauce still turns out delicious.

And of course, feel free to add extras like spinach, sun-dried tomatoes, or chili flakes to make it your own. Cooking should be fun, so don’t be afraid to experiment and create your perfect version.

Whether you're cooking for guests or just treating yourself, this shrimp pasta brings bold flavors and satisfying comfort to the table every time.

Print