Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There's nothing quite like the smell of garlic and white wine bubbling in a pan, mingling with juicy shrimp and a creamy tomato sauce. This Shrimp Pasta with Creamy Tomato White Wine Sauce is the kind of dinner that feels elegant but is secretly super simple.

I came up with this recipe on a night when I wanted something indulgent without spending hours at the stove. It’s now my go-to for date nights in or when I want to impress guests without the stress. With its velvety sauce, tender shrimp, and perfectly al dente pasta, this dish checks all the boxes for a restaurant-quality meal at home.

Let’s dive into why this recipe deserves a spot in your weekly rotation.

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

Get ready to fall head over heels for this seafood pasta dish. It’s fast, flavorful, and feels like a special occasion—even on a Tuesday night.

First, let’s talk about ease. Despite tasting like something you'd order at a fancy bistro, this dish comes together in just 30 minutes. You can prep while the pasta boils and have dinner on the table in no time.

It’s also surprisingly budget-friendly. Shrimp is often on sale at the frozen seafood section, and the rest of the ingredients—pasta, canned tomatoes, cream—are pantry staples. A small splash of white wine elevates the flavor without breaking the bank.

This recipe is also endlessly adaptable. Don’t have fettuccine? Use penne or spaghetti. Want to add spinach or mushrooms? Go for it. It's the kind of flexible meal that makes use of whatever you’ve got on hand.

And let’s not forget the flavor. The white wine adds a hint of acidity that balances the richness of the cream, while the tomato base brings a fresh, slightly tangy finish. Paired with plump, garlicky shrimp, every bite is pure heaven.

Now let’s take a closer look at what goes into this dreamy pasta dish.

Ingredients Notes

This recipe is all about using simple ingredients in the right way. Each one adds a layer of flavor that builds into something rich and satisfying.

Shrimp is the star of the show here. I recommend using medium to large raw shrimp, peeled and deveined. Frozen shrimp works beautifully—just thaw before cooking. Be sure not to overcook them; they only need a couple of minutes to become perfectly pink and tender.

Garlic and shallots form the flavor base of the sauce. The shallots add a subtle sweetness, while the garlic brings depth and that irresistible aroma. Sauté them gently to avoid bitterness and allow their flavors to shine through.

White wine is the secret weapon in this sauce. It deglazes the pan and adds a slight acidity that cuts through the richness of the cream. A dry white like Sauvignon Blanc or Pinot Grigio works best. If you prefer not to use alcohol, you can substitute seafood broth or a splash of lemon juice for brightness.

Canned crushed tomatoes provide body and a mellow tomato flavor that balances the richness of the cream. Be sure to choose a good-quality brand with no added sugar—this makes a big difference in the final taste.

Heavy cream gives the sauce its luscious, silky texture. It blends beautifully with the tomatoes and wine, creating a sauce that clings to the pasta without feeling too heavy. You can use half-and-half in a pinch, but the sauce won’t be quite as rich or thick.

No fancy equipment needed—just a large pot for boiling pasta and a wide skillet for making the sauce. Tongs come in handy for tossing everything together right before serving.

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

Bringing this dish to life is easier than you might think. The process moves quickly, so it’s a good idea to have all your ingredients prepped before you start.

Start by boiling a large pot of salted water. Cook your pasta until just shy of al dente—about one minute less than the package instructions. You’ll finish it in the sauce later for maximum flavor absorption. Reserve about ½ cup of pasta water before draining.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add your 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 pan and set aside—you’ll add them back in at the end to keep them from overcooking.

In the same skillet, add a bit more oil if needed and lower the heat to medium. Sauté the chopped shallot until translucent, then stir in the minced garlic and cook for about 30 seconds. You’ll smell the transformation right away.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the shrimp. Let it simmer for 2-3 minutes to reduce slightly, then stir in the crushed tomatoes and a generous pinch of salt and pepper. Simmer for 5 minutes to meld the flavors.

Now it’s time to make it creamy. Lower the heat and stir in the heavy cream. You’ll see the sauce turn a beautiful blush color. Let it simmer gently for a couple more minutes, then toss in the cooked pasta and a splash of the reserved pasta water. Add the shrimp back in and toss everything together until coated and heated through.

From start to finish, this dish takes about 30 minutes. Expect a glossy, restaurant-worthy sauce that hugs every strand of pasta and complements the shrimp without overpowering them.

Storage Options

If you find yourself with leftovers, lucky you—this pasta reheats surprisingly well.

To store, let the pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. The sauce may thicken slightly, but a splash of cream or water during reheating will bring it right back to life.

For longer storage, you can freeze the sauce on its own (without the pasta or shrimp) for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove before tossing with freshly cooked pasta and shrimp.

To reheat leftovers, place them in a skillet over medium-low heat with a splash of water or cream. Stir gently until warmed through, being careful not to overcook the shrimp.

Variations and Substitutions

This pasta recipe is endlessly customizable, depending on what you have and what you're craving.

If you’re out of shrimp or prefer another protein, try this with scallops, chunks of salmon, or even grilled chicken. For a vegetarian version, skip the shrimp entirely and add sautéed mushrooms or spinach.

You can easily switch up the pasta too. Linguine, spaghetti, rigatoni, or even short shapes like orecchiette work well. Just make sure to cook it al dente so it holds up to the sauce.

Not a fan of dairy? Swap the heavy cream for coconut cream for a subtle twist and a slightly sweet edge. It pairs surprisingly well with the tomato and shrimp combo.

Want more veggies? Stir in a handful of baby spinach, chopped zucchini, or roasted red peppers during the final toss. They add color, texture, and even more nutrition.

The beauty of this recipe is that it's a framework, not a rulebook. Don’t be afraid to make it your own based on what’s in your kitchen—or your mood.

Craving a luxurious dinner with minimal effort? This Shrimp Pasta with Creamy Tomato White Wine Sauce is just the thing. Once you try it, you'll want to keep it in your back pocket for any night that needs a little extra magic.

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