Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There's something magical about the sizzle of shrimp hitting a hot skillet, especially when it’s followed by the comforting aroma of garlic, tomatoes, and a splash of white wine. This Shrimp Pasta with Creamy Tomato White Wine Sauce is the kind of dish that feels luxurious without being fussy—perfect for a weeknight indulgence or an easy date-night dinner.

I first made this dish on a whim, pulling together a few pantry staples and a half-empty bottle of wine. What started as a last-minute experiment quickly became a regular in our dinner rotation. It's quick, flavorful, and just the right mix of fancy and approachable. The creamy sauce clings beautifully to the pasta, and the shrimp add a touch of elegance that makes everyone feel special at the table. Let’s dive in!

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

Get ready to fall in love with your new favorite pasta dish. This Shrimp Pasta with Creamy Tomato White Wine Sauce is about to become your go-to recipe whenever you want something comforting, fast, and crowd-pleasing.

First, it’s impressively quick to make. From start to finish, you’re looking at around 30 minutes—and that includes prepping your ingredients. Perfect for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen.

Next, it’s surprisingly affordable. Shrimp feels like a splurge, but when you pair it with simple pantry items like canned tomatoes, garlic, and pasta, the cost stays low. You get that restaurant-quality flavor without breaking the bank.

It’s also incredibly flexible. You can swap out the shrimp for chicken, scallops, or even mushrooms for a vegetarian spin. Want to sneak in some spinach or kale? Go for it. The sauce welcomes all kinds of additions.

And let’s not forget the taste. The sauce is creamy without being too heavy, thanks to the combination of white wine, tomatoes, and a splash of cream. The flavors balance beautifully—bright, tangy, and just a little indulgent.

Once you make this dish, you’ll see why it’s become a staple in so many kitchens. Let’s take a closer look at what you’ll need to make it shine.

Ingredients Notes

The magic of this Shrimp Pasta with Creamy Tomato White Wine Sauce lies in its balance of bold flavors and everyday ingredients. Each element contributes something essential to the overall harmony of the dish.

Shrimp are the star of the show here. I recommend using medium to large raw shrimp, peeled and deveined. If you can, buy them fresh, but frozen works just as well—just make sure they’re fully thawed and patted dry before cooking. Shrimp cook quickly and soak up all the garlicky, wine-infused flavors in the pan.

Canned diced tomatoes provide the base for our sauce. Choose a high-quality brand with no added sugar or flavorings. The acidity from the tomatoes plays off the richness of the cream and complements the white wine beautifully. You can use fire-roasted tomatoes for a deeper, slightly smoky flavor if you like.

Heavy cream is what gives the sauce its luscious, velvety texture. A little goes a long way—you don’t need much to create that indulgent finish. If you prefer a lighter version, you can substitute with half-and-half, but the sauce will be slightly thinner and less rich.

Dry white wine adds complexity and depth to the sauce. Look for something crisp and drinkable, like Sauvignon Blanc or Pinot Grigio. Don’t use “cooking wine”—a wine you’d happily sip will make all the difference in flavor.

Finally, the pasta serves as the perfect vehicle for soaking up all that creamy, tomatoey goodness. Linguine, fettuccine, or spaghetti all work beautifully. The key is to cook it just until al dente, then toss it directly into the sauce so it can absorb every bit of flavor.

As far as equipment, all you need is a large pot for the pasta and a big skillet or sauté pan for the sauce. A microplane for the garlic and a pair of tongs for tossing everything together also come in handy.

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

Making this dish is easier than it sounds, and the results are seriously impressive. You’ll feel like a chef in your own kitchen—with minimal cleanup afterward.

Start by bringing a large pot of salted water to a boil. While that heats up, prep your shrimp and other ingredients. Pat the shrimp dry with paper towels and season them lightly with salt and pepper. Mince your garlic, chop some fresh parsley, and open your can of tomatoes so everything’s ready to go.

In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. When the oil is shimmering, add the shrimp in a single layer. Let them cook undisturbed for 1–2 minutes per side until just pink and opaque. Don’t overcook—they’ll finish in the sauce later. Remove the shrimp from the pan and set them aside.

Lower the heat to medium and add a bit more oil if needed. Toss in the garlic and sauté for about 30 seconds, just until fragrant. Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for a couple of minutes to reduce slightly and concentrate the flavor.

Next, stir in the diced tomatoes and bring the sauce to a gentle simmer. Let it cook for about 5 minutes, then pour in the cream. Stir to combine and continue simmering until the sauce is slightly thickened and silky. Taste and adjust the seasoning with salt, pepper, or a pinch of red pepper flakes for heat.

By now, your pasta should be ready. Reserve a cup of pasta water, then drain and add the pasta directly to the sauce. Toss well to coat, adding a splash of pasta water if the sauce needs loosening. Finally, return the shrimp to the pan and let everything heat through for a minute or two.

From start to finish, this dish comes together in under 30 minutes. The sauce clings to every strand of pasta, and the shrimp are tender and full of flavor. All that’s left is to garnish with fresh parsley and maybe a sprinkle of Parmesan if you’re feeling fancy.

Storage Options

Leftovers of this shrimp pasta are a delicious bonus—if you’re lucky enough to have any. To store, transfer the pasta to an airtight container and refrigerate. It will stay fresh for up to 3 days.

If you want to freeze it, be aware that cream-based sauces can sometimes separate upon thawing. It’s best enjoyed fresh, but you can freeze it for up to a month. Reheat gently on the stove with a splash of cream or broth to help bring the sauce back together.

To reheat, place the pasta in a skillet over medium-low heat with a bit of water, broth, or cream. Stir gently until warmed through. Avoid microwaving the shrimp too long, as it can turn rubbery.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Whether you're working with dietary preferences or just using up what’s in the fridge, there’s plenty of room to play.

For a dairy-free version, swap the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The texture stays rich, and the slight coconut flavor pairs surprisingly well with shrimp and tomatoes.

Not a fan of shrimp? Try it with diced chicken breast, scallops, or even sautéed mushrooms for a vegetarian twist. Just adjust the cooking times accordingly so your protein (or veggie) stays tender and flavorful.

You can also boost the veggie content by stirring in baby spinach, kale, or zucchini ribbons just before serving. They’ll wilt nicely into the hot sauce and add freshness and color to the plate.

Want a spicy kick? Add a pinch of red pepper flakes to the garlic and oil at the start. Or stir in a spoonful of Calabrian chili paste for a smoky, deep heat that balances the creaminess of the sauce.

If you’re watching your carbs, serve the sauce over spiralized zucchini noodles or spaghetti squash. The flavors are bold enough to shine without the pasta.

Once you’ve made this dish a few times, you’ll start to see all the little ways you can make it your own. Whether you're cooking for a crowd or treating yourself to a solo pasta night, this recipe always delivers.

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