Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There's something irresistible about the aroma of shrimp sizzling in garlic butter, mingling with a tangy tomato sauce and a splash of white wine. This Shrimp Pasta With Creamy Tomato White Wine Sauce brings together elegant flavors in a cozy, approachable way that feels just as right for a date night as it does for a weeknight dinner.

this Recipe

I first created this dish on a chilly Friday evening when I wanted something indulgent but not too heavy. The result? A comforting pasta with juicy shrimp, velvety tomato sauce, and just enough cream to make it luxurious without being overly rich.

This recipe has quickly become a staple in our household, loved for how easy it is to make and how restaurant-worthy it tastes. It’s fast, flavorful, and guaranteed to impress.

Let’s dive into why this shrimp pasta should be your next go-to meal.

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

Get ready to fall head over heels for your new favorite pasta dish. This Shrimp Pasta With Creamy Tomato White Wine Sauce isn’t just delicious – it checks all the boxes for weeknight ease and weekend indulgence.

Fast and fuss-free – You can have this dish on the table in just 30 minutes. From boiling the pasta to sautéing the shrimp and finishing the sauce, it all moves quickly, making it ideal for busy nights.

Sophisticated flavor without the hassle – Thanks to the white wine and tomato base, the sauce has a depth of flavor that feels like it came from a high-end kitchen – but it's made with pantry staples.

Impresses every time – Whether you're hosting dinner guests or treating yourself to something special, this pasta delivers big on both taste and presentation.

Easy to customize – Not a fan of shrimp? Swap in scallops or chicken. Prefer it spicy? Add red pepper flakes. The base recipe is flexible enough to suit your cravings and what you have on hand.

Once you’ve tried this dish, don’t be surprised if it becomes a part of your regular rotation. Let’s talk about what goes into making it taste so amazing.

Ingredients Notes

The beauty of this recipe is in the harmony of simple, fresh ingredients. Each one brings something unique to the table, coming together in a sauce that’s creamy, tangy, and subtly sweet.

Shrimp is the star of the show. Go for large or extra-large peeled and deveined shrimp for ease. Frozen shrimp work well too – just be sure to thaw and pat them dry before cooking. Their natural sweetness pairs beautifully with the acidity of the tomatoes and the brightness of the wine.

Garlic and onion provide the foundational flavor. You'll sauté them gently until fragrant, releasing their aromatic oils and creating the base for the sauce. Don’t rush this step – it's where the depth starts.

Canned crushed tomatoes are the workhorse here. They offer a rich, slightly sweet tomato flavor without the chunkiness of diced tomatoes. If you like a bit more texture, you can blend half and leave the rest whole.

Dry white wine, like Pinot Grigio or Sauvignon Blanc, adds a delicate acidity that elevates the dish. Don’t worry – most of the alcohol cooks off, leaving just the flavor behind. If you prefer to skip the wine, a splash of chicken or seafood broth with a squeeze of lemon works nicely.

Heavy cream is what gives the sauce its luscious finish. It mellows out the acidity of the tomatoes and rounds everything together. You can substitute with half-and-half, though the sauce will be slightly thinner.

You'll also need a large skillet, a pot for the pasta, and a colander for draining. A wooden spoon or silicone spatula works best for stirring the sauce as it simmers.

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

Creating this flavorful shrimp pasta is easier than you think. You’ll build layers of flavor, all in under an hour from start to finish.

Start by bringing a large pot of salted water to a boil. While that's heating up, clean and prep your shrimp. Pat them dry with paper towels, and season with salt and a pinch of black pepper.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until they turn pink and start to curl. Remove them from the skillet and set aside – they’ll finish cooking later in the sauce.

In the same skillet, add a touch more oil if needed and sauté the chopped onion until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly, then stir in the crushed tomatoes. Let the sauce bubble gently for about 10 minutes, allowing the flavors to meld.

Reduce the heat to low, stir in the heavy cream, and return the shrimp to the skillet. Simmer everything together for another 2-3 minutes – just until the shrimp are fully cooked through and the sauce is rich and cohesive.

Meanwhile, cook your pasta until al dente, then drain and reserve about ½ cup of the pasta water. Add the pasta directly into the sauce, tossing to coat. If the sauce seems too thick, loosen it with a splash of the reserved pasta water.

From start to finish, the entire dish takes about 30–35 minutes. The result is a glossy, saucy pasta that’s comforting and bursting with flavor.

Storage Options

Leftovers? Lucky you! This shrimp pasta stores beautifully and makes for a quick lunch the next day.

For refrigeration, transfer the pasta into an airtight container within two hours of cooking. It will stay fresh in the fridge for up to 3 days. Just be sure to store the shrimp and pasta together so the sauce stays evenly distributed.

If you’d like to freeze it, remove the shrimp first, as they can become rubbery when reheated from frozen. Freeze the sauce and pasta separately in airtight containers for up to 2 months.

To reheat, place the pasta and sauce in a skillet over medium heat. Add a splash of cream or broth to revive the sauce, and gently warm until heated through. If reheating frozen portions, thaw overnight in the fridge first for best texture.

Variations and Substitutions

One of the best things about this shrimp pasta recipe is how adaptable it is. Whether you want to mix up the protein or play with the spice level, here are some fun ideas to make it your own.

Try it with scallops or chicken instead of shrimp. Just sear them the same way you would the shrimp and adjust cooking time accordingly.

Want to sneak in more veggies? Stir in a handful of baby spinach, chopped zucchini, or mushrooms right after adding the tomatoes. They'll cook down beautifully and blend into the sauce.

If you're dairy-free, substitute the cream with coconut milk or a splash of cashew cream. The flavor profile will shift slightly, but it still works wonderfully with shrimp and tomato.

For a spicier version, add red pepper flakes when you sauté the garlic, or swirl in a spoonful of Calabrian chili paste for a smoky heat.

Gluten-free? Use your favorite gluten-free pasta – just be sure to watch the cook time, as some brands can overcook quickly.

Feel free to get creative and make this dish your own. Once you have the base down, the variations are endless.

Print