Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There’s something magical about the combination of juicy shrimp, silky pasta, and a creamy tomato white wine sauce that fills the kitchen with warmth and elegance. This dish has become my go-to whenever I want to impress guests—or just treat myself on a cozy night in.

The recipe was born from a moment of inspiration while sipping a glass of Chardonnay and staring at leftover marinara in the fridge. A little cream, a splash of wine, and a handful of shrimp later, dinner was served. It’s quick, comforting, and feels like a restaurant-worthy meal without leaving the house.

Let’s dive into what makes this Shrimp Pasta truly irresistible.

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

Get ready to fall in love with a pasta dish that delivers big flavor with surprisingly little effort. This shrimp pasta is a celebration of elegance and simplicity, all in one pan.

First, let’s talk about speed. This meal comes together in under 30 minutes, making it perfect for weeknights when you want something special but don’t have hours to spend in the kitchen. The shrimp cook in minutes, and the sauce is beautifully balanced with minimal fuss.

It’s also incredibly approachable. No fancy techniques here—just a few good ingredients and some straightforward steps. Whether you're a beginner or a seasoned cook, you’ll find this recipe easy to master.

From a cost perspective, it’s shockingly affordable. Shrimp may sound fancy, but frozen varieties are reasonably priced and perfect for this dish. The other ingredients—pasta, canned tomatoes, and a touch of cream—are pantry staples that won’t break the bank.

And then there's the flavor. The cream mellows out the acidity of the tomatoes while the white wine adds a subtle brightness. It’s a sauce that clings to each strand of pasta and wraps every bite of shrimp in richness.

Craving it already? Let’s break down the ingredients that bring it all together.

Ingredients Notes

This recipe balances simplicity with indulgence, relying on a handful of fresh and pantry staples to create a complex, layered flavor.

Shrimp is the star here, and I prefer using large peeled and deveined shrimp for ease and tenderness. If you're using frozen shrimp, just be sure to thaw them thoroughly before cooking. They soak up the sauce like little flavor sponges and add a sweet, briny contrast to the creamy base.

Pasta acts as the perfect vehicle for the sauce. I love linguine or fettuccine for this recipe because their wide surface area holds the sauce beautifully. That said, you can easily substitute penne or spaghetti depending on what you have in the pantry.

Canned crushed tomatoes provide a rich, tangy base. Their texture is ideal for this sauce—smooth enough to blend well with the cream but with enough body to keep things interesting. Avoid tomato puree as it tends to make the sauce too thick.

Heavy cream brings everything together with a luxurious finish. Just half a cup is enough to soften the acidity and add depth without making the dish too rich or heavy. For a lighter version, you can use half-and-half, though the sauce will be slightly thinner.

Dry white wine, like Sauvignon Blanc or Pinot Grigio, adds complexity and a hint of acidity that brightens the overall flavor. Don’t worry about cooking with alcohol—it simmers long enough that only the flavor remains. If you prefer not to use wine, you can substitute with a splash of chicken broth and a squeeze of lemon.

A good skillet and a large pot for boiling pasta are all the tools you need. A colander and a wooden spoon round out the short list of kitchen essentials.

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

Making this dish is easier than you might think, and it all comes together in a single pan for the sauce—no stress, no mess.

Start by bringing a large pot of salted water to a boil. While that’s heating up, peel and devein your shrimp if they aren’t already prepped. Pat them dry with paper towels—this helps them sear properly and prevents steaming in the pan.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and let them cook for about 1-2 minutes per side, just until pink and slightly golden. Remove them from the pan and set them aside to avoid overcooking.

In the same skillet, reduce heat to medium and add a touch more oil if needed. Sauté some finely chopped garlic for 30 seconds, just until fragrant, then pour in the white wine. Let it simmer for 2-3 minutes until it reduces slightly and the alcohol cooks off.

Next, stir in your crushed tomatoes and season with salt, pepper, and a pinch of red pepper flakes if you like a little heat. Simmer for about 5 minutes, then lower the heat and stir in the cream. Let it all meld together into a velvety, orange-tinted sauce.

By now, your pasta should be al dente. Reserve a half cup of pasta water before draining—it’s liquid gold for adjusting sauce consistency. Add the pasta directly into the skillet with the sauce, tossing gently to coat every strand. If the sauce seems too thick, splash in a bit of the reserved water until it’s just right.

Finally, return the shrimp to the pan and toss everything together for another minute or two, just until warmed through. The result? A dreamy, creamy bowl of pasta perfection.

From start to finish, this recipe takes about 25 minutes—and it’ll taste like you spent all day on it.

Storage Options

Leftovers of this shrimp pasta are a treat, though seafood is always best enjoyed fresh. If you do have extras, store them in an airtight container in the refrigerator for up to two days.

The cream in the sauce may thicken as it chills, so when reheating, add a splash of milk or water to loosen things up. Warm gently in a skillet over low heat to avoid overcooking the shrimp.

Freezing is not ideal for this dish. The texture of the shrimp and cream sauce changes too much once thawed. If you're meal prepping, consider making the sauce and pasta ahead of time, then cooking the shrimp fresh when ready to eat.

Variations and Substitutions

This shrimp pasta is endlessly adaptable, making it a favorite in my kitchen when I’m feeling creative or just trying to use up ingredients.

If you're not a fan of shrimp, try chicken instead. Cut it into bite-sized pieces and sear just as you would the shrimp. It gives a slightly heartier feel and pairs just as beautifully with the creamy tomato sauce.

For a vegetarian version, skip the shrimp and stir in sautéed mushrooms, spinach, or zucchini. These veggies add texture and depth, and they hold up well in the sauce.

Craving a little extra decadence? Add a handful of grated Parmesan cheese to the sauce just before serving. It adds saltiness and body that takes the flavor up a notch.

Want to make it spicier? Toss in some crushed red pepper flakes or a diced chili when sautéing the garlic. You’ll get a lovely gentle heat that balances the creaminess perfectly.

Gluten-free? Just swap the pasta for your favorite gluten-free variety. Everything else stays the same, and the results are just as satisfying.

Don’t be afraid to experiment with this one. Once you’ve mastered the base, you’ll find yourself customizing it again and again to suit whatever you’re craving.

Print