Spaghetti with Shrimp in a Creamy Tomato Sauce

Spaghetti with Shrimp in a creamy tomato sauce. Excellent 30-minute meal! @natashaskitchen

The flavors of this dish are so nice. I always enjoyed a good tomato and cream sauce. You can add just about any kind of seafood to this; lobster, scallops or even salmon. All three are on my to-do list. The sauce is nothing short of gourmet!

Watch How To Make Spaghetti with Shrimp:

Ingredients for the Spaghetti with Shrimp:

1 lb medium raw shrimp, shell removed
3/4 lb spaghetti or angel hair pasta
1 Tbsp olive oil
6 medium tomatoes, diced
1 small onion, or 1/4 cup green onion, finely chopped
1/4 tsp hot chili flakes
1/2 tsp dried basil, or 2 Tbsp chopped fresh basil
1 garlic clove, pressed
4 Tbsp unsalted butter
1 cup dry white wine: Sweet wine won’t work!!
1/2 cup heavy cream
salt and pepper to taste
Parmesan to serve

Spaghetti with Shrimp-9

How to Make Spaghetti with Shrimp in a Creamy Tomato Sauce:

1. Peel shrimp and dry on paper towels. Lightly season shrimp with salt and pepper and saute in 2 Tbsp olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping the shrimp halfway through cooking. Set aside.

Spaghetti with Shrimp-3Spaghetti with Shrimp-4

For the Sauce: 

2. Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper.

Spaghetti with Shrimp

3. Add the wine and cook over med/high heat until mixture is soft and most of the wine has evaporated. You will have about 1/4 cup liquid remaining.

Spaghetti with Shrimp-2

Cook the Pasta:

4. Cook pasta in salted water with 1 tablespoon olive oil, according to the package instructions until al dente (tender but firm to the bite). Rinse, Drain and set aside.

Putting it all together:

5. Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes and season to taste with salt and pepper.

Spaghetti with Shrimp-5Spaghetti with Shrimp-6

6. Toss the pasta with the sauce. Sprinkle with Parmesan and serve!

Spaghetti with Shrimp-7Spaghetti with Shrimp-8Spaghetti with Shrimp-12

Enjoy 🙂

Spaghetti with Shrimp-10

Spaghetti with Shrimp in a Creamy Tomato Sauce

4.91 from 70 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Spaghetti with Shrimp in a creamy tomato sauce. Excellent 30-minute meal! @natashaskitchen
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $15 to $20
Servings: 6

Ingredients

  • 1 lb medium raw shrimp shell removed
  • 3/4 lb spaghetti or angel hair pasta
  • 1 tablespoon olive oil
  • 6 medium tomatoes diced
  • 1 small onion or 1/4 cup green onion, finely chopped
  • 1/4 teaspoon hot chili flakes
  • 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
  • 1 garlic clove pressed
  • 4 tablespoons unsalted butter
  • 1 cup dry white wine: Sweet wine won't work!!
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • Parmesan to serve

Instructions

  1. Peel shrimp and dry on paper towels. Lightly season shrimp with salt and pepper and saute in 2 tablespoons olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping the shrimp halfway through cooking. Set aside.
  2. Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper. Add the wine and cook over med/high heat until mixture is soft and most of the wine has evaporated. You will have about 1/4 cup liquid remaining.
  3. Cook pasta in salted water with 1 tablespoon olive oil, according to the package instructions until al dente (tender but firm to the bite). Rinse, Drain and set aside.
  4. Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes. Season to taste with salt and pepper.
  5. Toss the pasta with the sauce. Sprinkle with Parmesan and serve!

 

Spaghetti with Shrimp-11

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Janet Charlebois
    December 8, 2018

    Hey Natasha
    Love your recipes so much…already subscribed.
    Watched this shrimp pasta you made & was wondering What dry wine you used. I try to use what is shown if I can, but would like to know what one you used. Look forward to hearing back from you. thx bunches Reply

    • Natashas Kitchen
      December 8, 2018

      A warm welcome to you! Thank you so much for subscribing! Reply

  • Dawn
    September 20, 2018

    I made this and it was absolutely delicious..my 8 year old son gave it a 9/10…I added some chili lemon pepper herb mix which gave it some extra kick. Super easy to make.THANK YOU!!! I have subsribed 🙂 Reply

    • Natashas Kitchen
      September 20, 2018

      Hi Dawn! I’m so happy your son loved this recipe!! Reply

  • Kristina
    September 4, 2018

    I’ve made this recipe many times and it’s amazing and everyone loves it. *Now I need to try a dairy free option…do you think I could substitute coconut milk or something else for the cream (even if I need to corn starch slurry it up a bit)? Thank you for your thoughts! Reply

    • Natashas Kitchen
      September 4, 2018

      Hi Kristina, I honestly haven’t tried this without the cream or substituting it. If you experiment please let me know how you like it! Reply

      • Kristina
        September 4, 2018

        Well I did it with coconut milk and it was definitely different but still very good. I used close to a cup and a half and did add a slurry. If you must be dairy free, it can be done. 🙂 Reply

        • Natashas Kitchen
          September 4, 2018

          Thank you so much for getting back to us with the results, Kristina! We appreciate your feedback! Reply

  • manuel ARRIETA
    August 30, 2018

    hi you said 1 cup dry white wine: Sweet wine won’t work

    which is sweet wine and which is dry Reply

  • cindy
    May 3, 2018

    Love this recipe…I love every recipe of yours that I have made. They are well received! Reply

    • Natasha's Kitchen
      May 3, 2018

      I’m happy to hear how you’re enjoying the recipes! Thanks for following and sharing your great review! Reply

  • Cady
    March 13, 2018

    Is there anyway to convert this dish to be able to cook in a pressure cooker? Reply

    • Natasha
      natashaskitchen
      March 13, 2018

      Hi Cady, I honestly haven’t tested this in a pressure cooker so I’m not sure. Most pressure cooker versions need some or even significant changes to work properly and I just haven’t experimented. Reply

  • Lilly
    January 26, 2018

    Thanks so much! We enjoyed it so much and now planing to do it for a party . What others dishes would you recommend with this pasta ? Thank so much Reply

  • Mila
    November 10, 2017

    Hi Natasha will this work without wine? Reply

    • Natasha
      natashaskitchen
      November 10, 2017

      Hi Mila, the wine really makes the flavor shine in this dish. I don’t think it would be the same without it. You could substitute with chicken broth if needed but it wouldn’t be as flavorful. Reply

    • Sarah
      April 2, 2018

      Hi Mila, I just made it tonight with broth and a little lemon juice and my family really liked it. It probably would be even better with wine 🙂 Reply

  • Travis Yeomans
    October 16, 2017

    Hi Natasha,

    I plan on cooking this for my family this evening and am wondering if you could give me a ballpark estimate of how long it takes for the sauce to evaporate down?

    Thanks,
    Travis Y in Atlanta, GA Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Travis – ballpark would be 7-10 minutes. I hope you love the recipe! Reply

      • Travis Yeomans
        October 16, 2017

        Thanks so much for getting back to me so quickly on this! And I’m sure we will love it!

        Have a great afternoon! Reply

        • Natasha's Kitchen
          October 16, 2017

          My pleasure Travis! 🙂 Reply

  • Robert
    September 18, 2017

    Hi Natasha,
    Just finished with dinner and my wife and my son loved your recipe!
    They asked me already to cook it again…
    I will definitely browse your other recipes as well.

    Thanks from Doha, Qatar,

    Robert Reply

    • Natasha's Kitchen
      September 18, 2017

      Hello Robert! I’m glad to hear your whole family enjoys the recipe! Thanks for following and sharing your excellent review! 🙂 Reply

  • Ranae
    August 30, 2017

    Can coconut oil be substituted for butter? Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Ranae, I haven’t tried that substitution to see how it would alter the flavor but I think it’s worth an experiment. Let me know how you like it if you test it out 🙂 Reply

  • Cindy Aka
    June 6, 2017

    I loved it! But i added an extra cup of wine 😁 and I cooked the shrimps with shrimp broth and other spices. My bf even had 4 refills. Reply

    • Natasha's Kitchen
      June 6, 2017

      I’m hapy to hear you both love the recipe! Thanks for sharing your great review Cindy 🙂 Reply

  • Cristina
    March 24, 2017

    I added roasted red peppers & frozen chopped spinach. I used 4 oz cream cheese 1/3 less fat & 2% milk instead of heavy cream (healthier side). Delicious! Thanks for the recipe! Reply

    • Natasha's Kitchen
      March 24, 2017

      You’re welcome Cristina! That sounds fantastic! Thanks for sharing 🙂 Reply

  • Amanda
    February 21, 2017

    This recipe was incredible! My 4 year old has never asked for seconds before until tonight when I made this! I was worried at first because the liquid wasn’t evaporating very quickly, but it turned out great! This ones going in the rotation 🙂 Reply

    • Natasha's Kitchen
      February 21, 2017

      WOW! What a compliment! I’m happy to hear the whole family enjoys this recipe! Thanks for sharing Amanda 🙂 Reply

  • Molly Anne
    January 30, 2017

    Oh no! I accidentally added the cream in with the wine. Any suggestions? Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      Hi Molly, since the wine needs to cook out, I would suggest simmering the mixture for some time to reduce it down. you may need to add more cream at the end to give it that creamy consistency. If you simmer cream for too long, it will separate and turn into more of a buttery consistency. I think you can still save it by cooking it down. Let me know how it went! Sorry I didn’t see your comment from last night until this morning. Reply

    • Darlene
      September 15, 2017

      What type of wine did you use in this recipe? Reply

      • Natasha
        natashaskitchen
        September 15, 2017

        Hi Darlene, I’m not sure if you are asking Molly or myself, but I used Chardonnay. Reply

  • Tracy
    January 22, 2017

    I love this recipe. My family always asks me to make it for them. I am trying one of your other recipes tonight. Thank you very much for the great recipe ideas. I can’t wait to make other dinners. Reply

    • Natasha's Kitchen
      January 23, 2017

      You’re welcome Tracy! Thank you for sharing your wonderful review!! Reply

  • Ildi
    January 11, 2017

    Hi Natasha,

    Is it ok to use canned tomatoes instead of fresh ones?
    Right now the fresh ones don’t have much flavor and are quite expensive as well.. Reply

    • Natasha
      natashaskitchen
      January 12, 2017

      Hi 🙂 I do think it would taste better with fresh, but one of my readers, Mary Anne, wrote that she tried it with canned: “I used an organic tomatoes in can, I tried to be creative 🙂 It was a little sour for me so added a little sugar to cut the sour taste and add a little more cream. Great recipe. We loved it 🙂 I kept your recipe, will cook it again. Next time I will cook it according to your recipe with fresh tomatoes. Thank you!” I’m not sure how much to recommend using since she didn’t mention it; I think 2 cans?? but you should probably drain them. Reply

      • Ildi
        January 13, 2017

        I already made it with fresh tomatoes.
        Today’s lunch was pasta day!
        It’s such a great sauce, I fell in love with it.
        Thank you! Reply

        • Ildi
          January 14, 2017

          Forgot to rate it!
          It should be 10 stars not 5 :)) Reply

          • Natasha's Kitchen
            January 14, 2017

            Awesome, thank you!! 🙂

      • Olya Karas
        January 15, 2017

        Natasha I have Sherry left from beef stroganoff I made last week (btw it was delicious!), can I use that instead of white wine? Reply

        • Natasha
          natashaskitchen
          January 16, 2017

          I wish I had a definitive answer but I just haven’t tested this with sherry to know how it would affect the overall flavor. If you test it out, let me know how you like it 🙂 Reply

          • Olya Karas
            January 16, 2017

            We loved it!!!! I had friends over and it was well praised!!!! can’t wait to repeat! honesty thank you so much for your recipes!!! You are my first go to website for ideas. We were scrolling through your Instagram with my hubs yesterday picking out what to cook next:)

          • Natasha's Kitchen
            January 16, 2017

            So nice to hear! Thank you for sharing your awesome review Olya! 🙂

  • Jane
    January 11, 2017

    Can you use anything else besides wine Reply

    • Natasha
      natashaskitchen
      January 11, 2017

      Hi Jane, you could substitute with broth but it really wouldn’t be the same or as good in flavor. The wine really makes this dish great 🙂 Reply

  • Kelly
    January 7, 2017

    Natasha you never let me down! I literally just finished making this and i had to tell you how DELICIOUS this recipe is! I also did your shrimp tea canapés as appetizers and WOW! Reply

    • Natasha
      natashaskitchen
      January 7, 2017

      Kelly, thank you for such a rave review and you are very welcome 😁. Reply

  • mary
    December 5, 2016

    which do you recommend, this recipe or the creamy shrimp alreado pasta recipe? Reply

    • Natasha
      natashaskitchen
      December 5, 2016

      Hi Mary, they are both pretty different in flavor. I think if I had to choose a favorite, it would be this one because the sauce is lighter and I love the tomato alfredo 🙂 Reply

  • Jeni
    October 6, 2016

    Thank you Natasha for such a great recipe! I made this twice last week, both times for company, and everyone raved about it. It’s already on the request list for our next gathering. I put mine over spaghetti squash (low carb) and it was still delicious. 🙂 Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      I’m so happy you all enjoyed it!! 🙂 Reply

  • Ksusha. A
    October 1, 2016

    Thank you Natasha for a great easy to understand food blog. I love it that the Russian and Ukrainian etc recipes are converted to english measurements..ugh I hate those grams 😥. This is one of my favorite recipes by far. So easy! And yet every time i feel like I’m at a fancy restaurant (even though I’m sitting in my pajamas finishing the leftovers after putting the kiddos to sleep🤗)
    Just wanted to let you know I appreciate your work! Reply

    • Natasha
      natashaskitchen
      October 2, 2016

      I’m so happy to hear that!! Thank you for sharing your feedback – it is so encouraging!! 🙂 Reply

  • Miranda
    September 7, 2016

    I don’t usually leave reviews but I had to this time because it is that delicious! Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      That’s so great Miranda! It sounds like you have a new favorite! 😁 Reply

  • Lisa
    June 4, 2016

    This is one of the most delicious pasta dishes. Don’t be put off by the homemade sauce-it’s really easy! Rave reviews!! Thank you! Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      I’m so happy you loved it! Reply

  • Ana
    May 26, 2016

    Hi, does this pasta have a lot of sauce? Maybe just the photos don’t look like there is. I also wanted to point out that the caprese skewers aren’t in the italian category ☺ Reply

    • Natasha
      natashaskitchen
      May 26, 2016

      Hi Ana, thanks for the tip! Fixed! 🙂 When we redesigned our site, we recategorized hundreds of recipes so we were bound to miss something 🙂 The noodles aren’t swimming in sauce but it is pretty saucy – definitely not dry. Reply

  • Rita
    May 2, 2016

    Cheesecake factory serve shrimp scampi that we absolutely love and I’ve been trying to recreate it at home but always missed something. its tomatoes! This sauce is spot on! Thank you! Very glad that I gave it a try! we also love this with chicken 🙂 Reply

    • Natasha
      natashaskitchen
      May 2, 2016

      Rita, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Kelli
    February 14, 2016

    On my request my husband made this for the first time tonite as our Valentine’s Day dinner. The meal reminded me of a dish I’ve had in a high end restaurant. It was simply delicious. The only change he made was to the seasoning. We are from the south so he substituted cajun spices for the salt and pepper. Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Kelli, I’m so glad you liked it, I’m very happy that it brought some nice memories. Thank you for sharing your wonderful review 😃. Reply

  • Kelli
    February 14, 2016

    I requested this meal for Valentine’s Day after seeing it on Pintrest. My husband is cooking it right now. It smells amazing. I can’t wait to taste it. I’ll rate it once we’ve had supper. Reply

  • Asya
    February 14, 2016

    Hey Natasha, Can you use just water in place of white wine? Or something else? As muslims we cant put it in our food, but the food looks very yummy Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Hi 🙂 You can use chicken broth and then add a little lemon juice in end to taste for a little more flavor 🙂 Enjoy! Reply

  • Suzanne
    January 28, 2016

    Tried this tonight – it was delicious! Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      I’m glad you liked it 😀. Reply

  • Diane
    January 28, 2016

    Such a simple meal that had a fantastic flavor. I am a single grandma, and my grand children loved this. Thank you and I will be trying more of recipes. Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      Diane, thank you for such a nice review 😀. I’m so glad your grand children loved it. Reply

  • January 5, 2016

    Such a simple yet delicious dish! A new favorite in our family! Thank you for sharing this recipe Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      January 5, 2016

      Oh I’m so happy you liked it! Thanks Dina 🙂 Reply

  • Valentina
    November 14, 2015

    Will imported white cooking wine work in this recipe? Reply

    • Natasha
      natashaskitchen
      November 14, 2015

      Hi Valentina, I haven’t tried it with imported white cooking wine. I tried a basic cooking white wine and it wasn’t as good as dry white wine. There are usually some things added to cooking wines that make them undrinkable and will alter the flavor of a dish. I think it would still work, but not as well as a bottle of dry white table wine. Reply

  • Vika
    October 20, 2015

    Hi Natasha. I just wanted to ask if there’s any salad that goes with this dish that you would recommend? Thanks. Reply

  • Dana
    October 5, 2015

    delicious!!! My husband and I loved it!!!!! Reply

    • Natasha
      natashaskitchen
      October 5, 2015

      Dana, thank you for the great review, I’m glad you guys enjoyed it :). Reply

  • Alla
    October 2, 2015

    I love all of your recipes, but this was a major hit!!!! Thank you. Reply

    • Natasha
      natashaskitchen
      October 2, 2015

      I’m so happy to hear that. Thank you Alla for the awesome review! Reply

  • Rosie
    September 14, 2015

    If you don’t want to to use wine can you substitute?? Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Rosie, the wine provides a really good depth of flavor. You can substitute with chicken broth but the flavor won’t be the same. It will still taste good, just not the same. Let me know what you end up doing :). Reply

  • Inna
    August 28, 2015

    I’m absolutely in love with this recipe, although not a big fan of any pasta… But this is DELISH!!!! Even my kids love it! Reply

    • Natasha
      natashaskitchen
      August 28, 2015

      I’m so happy you all love it :). My son loves it too! Reply

  • Maddie
    August 25, 2015

    This recipe has been with me since my first date with my now fiancé! We love love love it! He’s not a big fish fan so we swap grilled chicken and it’s just as tasty. It will be one of my go to dishes for a long time. Has a special place with us 😉 Reply

    • Natasha
      natashaskitchen
      August 25, 2015

      Maddie, thank you for such a great review 😀 and I can’t wait to try it with chicken as well. Reply

  • Vika
    August 14, 2015

    Hi Natasha. This is an amazing dish that’s always on my rotation. I was just wondering if I could use canned diced tomatoes instead of fresh ones? I understand fresh is better, but I was hoping to use up my Kirkland organic diced tomatoes. If yes, how much do I need? Each can is 14.5 oz. Thanks! Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      One of my readers, Mary Anne wrote that she tried it with canned: “I used an organic tomatoes in can, I tried to be creative 🙂 It was a little sour for me so added a little sugar to cut the sour taste and add a little more cream. Great recipe. We loved it 🙂 I kept your recipe, will cook it again. Next time I will cook it according to your recipe with fresh tomatoes. Thank you!” but I do think it would taste better with fresh. I’m not sure how much to recommend using since she didn’t mention it I think 2 cans?? but you should probably drain them. Reply

  • Yuliya
    July 27, 2015

    Hi Natasha,
    Making it for my friends tonight and was wondering how can I prepare it as much as possible prior to their arrival and still serve it hot and fresh?
    My though was to cook pasta, shrimp and sauce and once guests arrive – preheat sauce and add cream, and everything else? Would that be the best or will that not work well? Reply

    • Natasha
      natashaskitchen
      July 27, 2015

      Hi Yuliya, so sorry I totally missed your comment somehow. I hope your dinner party went well. I think that your ideas would work well. Reply

  • Tori smith
    July 25, 2015

    Thank you! This is excellent. Reply

  • Asheria
    July 20, 2015

    If I don’t like diced tomatoes… Can I use tomato sauce? And if so how many? Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      Asheria, I haven’t tried to use tomato sauce in this recipe so can’t really recommend it. I do think, fresh tomatoes will taste best. If you experiment, let me know how it goes :). Reply

  • Kate S
    July 10, 2015

    I made this last night, it was simple to make & quick!
    Thank you for sharing! 🙂 Reply

    • Natasha
      natashaskitchen
      July 10, 2015

      Thank you Kate for the great review! 🙂 Reply

  • Alina
    July 3, 2015

    This was Sooo delicious! Everyone loved it and I plan on making it again! I skipped the wine and didn’t substitute anything for it and it was still Sooo good! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      Alina, thank you for the great review and its good to know that it taste great without wine too :). Reply

  • Ziz'ka
    May 6, 2015

    what can i say it is DELICIOUS. one think you need to be a big fan of basil (this is me and my husband). Thank you so much for this recipe. Reply

    • Natasha
      natashaskitchen
      May 6, 2015

      I’m so happy you both enjoyed the recipe 🙂 Reply

  • Anna
    April 24, 2015

    Hi Natasha! I want to make this pasta for a crowd this Sunday, and will be making 3x the sauce. If YOU had to triple the recipe, would you add 3 cups of wine? I’m wondering if 3 cups will be too much (if it will evaporate all the alcohol)? The only time I’ve cooked with wine before is with your creamy rice recipe, which was sooo good!

    Also if I put 3x as much pepper flakes (3/4 tsp) do you think it will be too spicy? I need it to be kid friendly. I guess I could always add less and try as I go along but was wondering on your input (how you would do it), thank you! Reply

    • Natasha
      natashaskitchen
      April 24, 2015

      I have not tried tripling yet, but If I were to triple the recipe, I would triple it straight across, meaning tripling the white wine. Although, it will take you a long time to boil it down. If I were tripling it, I would divide it into two large pans and cook them at the same time. Let me know how it goes. and, be sure to taste the sauce before turning off the heat to make sure that it has had enough time to boil down and is not too strong with the wine. Reply

      • Natasha
        natashaskitchen
        April 24, 2015

        The pepper flakes don’t add much heat at all in this recipe, but if you’re concerned you can cut it in half and it will still taste great. Reply

      • Anna
        April 26, 2015

        I cooked the sauce in two different pans like you suggested and the wine evaporated pretty fast! Thank you for the suggestion! I also added a pinch of sugar and a little more cream to make more of the sauce;) also I just went with a little chilli powder instead of the pepper flakes. Everyone LOVED it!!! Thank you! Reply

        • Natasha
          natashaskitchen
          April 26, 2015

          I’m so happy to hear that it worked out 😀 and thank you for reporting back. Reply

  • Pooja
    March 9, 2015

    Hi Natasha,

    I would love to try out this recipe. But can you please tell me a substitute for the Dry white wine. Reply

    • Natasha
      natashaskitchen
      March 9, 2015

      Some of my readers have tried using chicken broth instead or a little lemon juice for added flavor. The white wine produces the richest flavor, but if you prefer not to use it, it’s not absolutely necessary 🙂 Reply

  • Jules
    February 16, 2015

    OMG are you kidding – this was SENSAAAAAATIONAL! Didn’t have white wine so used 3/4 cup fish stock with happy dose of fresh squeeze lemon and splash of white wine vinegar. Also combined this recipe with your other one – Creamy Shrimp Alfredo Pasta, had 3 cloves of garlic and paprika to the prawns with salt and pepper, added chopped mushrooms with the tomatoes etc IT IS AWESOME. This recipe is SAVED! Thank you Natasha you’re a big star! Reply

    • Natasha
      natashaskitchen
      February 16, 2015

      Jules thank you so much for that amazing review! 🙂 You’re so nice 🙂 Reply

  • Ashley
    February 15, 2015

    I love how you post the estimated price of your recipes on your site. It will be a great day way of being able to calculate approximately how much it is going to cost when I go shopping. I know I am going to be using your site a lot now that I found it. ☺ Reply

    • Natasha
      natashaskitchen
      February 15, 2015

      I’m so glad to hear that you are enjoying the site. Thank you so much for the great feedback 🙂 Reply

  • Ana S
    February 14, 2015

    This sounds amazing… will be making it later on today:) do you think I can use frozen cooked shrimp? That’s what I happen to have in the fridge right now, and would I skip the step of sautéing it? Reply

    • Natasha
      natashaskitchen
      February 14, 2015

      They would work. I haven’t been able to make pre-cooked shrimp taste quite as good as home-cooked and they tend to shrink when you re-heat them, but it will work :). Reply

  • Sara
    February 14, 2015

    Scrumptious dish. Can’t believe I made it. Tasted like we were dining in an exclusive restaurant. Recipe easy to follow…can’t wait to have it again! Reply

    • Natasha
      natashaskitchen
      February 14, 2015

      I’m so happy to hear that! Thank you so much Sara for your awesome review 🙂 Reply

  • Jess UK
    February 3, 2015

    Hi,

    I have made this recipe at least three times now. I blitz half the tomatoes so its a little more saucy.
    Great recipe. Love love love this dish it is so tasty. Thank you for sharing Natasha. Reply

    • Natasha
      natashaskitchen
      February 3, 2015

      Jess, I’m so glad you loved it, thank you for your awesome review. I’m all smiles :D. Reply

  • Just made this for dinner tonight…it was a total winner! Thanks! Reply

    • Natasha
      natashaskitchen
      February 2, 2015

      I’m so happy to hear that! So, now I must ask (seeing your website is freezer friendly moms) – do you think this would be freezer friendly? 😉 Thanks for the great review 🙂 Reply

  • Vika
    December 30, 2014

    Made this dish twice. It’s really good 🙂 Reply

    • Natasha
      natashaskitchen
      December 30, 2014

      Thank you for the great review! I’m so happy you loved it 🙂 Reply

  • Jose
    December 8, 2014

    Hi Natasha! I’m gonna be making this dish for my birthday but I’m still puzzled if green onion is synonymous with spring onion. If they’re not, please tell the difference. Thank you so much. Oh by the way, I’ve just finished watching the demonstration and it made me feel hungry to be honest. :)))))) Reply

    • Natasha
      natashaskitchen
      December 8, 2014

      Hi Jose, Green onion, spring onion, and scallion are used interchangeably (same thing!) :)I’m so happy to hear that it made you hungry. Hearing that is like getting a great big thumbs up. Thanks so much Jose 🙂 Reply

  • Jamie
    December 7, 2014

    I never leave reviews, but a friend of mine posted this dish on Facebook one night and I asked her for the link which brought me here. I have now made this twice, as it is one of me and my boyfriends absolute favorites! I use a small white onion opposed to green onions, but other than that I followed it to a tee. I purchased the cheap white cooking wine that is next to the olive oils, this dish is FANTASTIC and comes together so fast! thank you! Reply

    • Natasha
      natashaskitchen
      December 7, 2014

      I’m so happy you loved it 🙂 Thank you so much for the awesome review! 🙂 Reply

  • olga
    December 2, 2014

    Natasha- is there a brand name of dry white wine you would recommend? for someone who doesnt know anything about wine 🙂 I tried to look for the wine you had pictured but apparently its only in Idaho…
    Thanks! Reply

    • Natasha
      natashaskitchen
      December 2, 2014

      I’m not super well versed in wines but I think any dry wine would work. Since there are hundreds of different brands, your best bet is to ask the wine specialist at your local grocery store. Ask them for a dry white wine that is reasonably priced (about $10) – you don’t need to break the bank to get somethign that will work well and the wine specialist in the grocery store will usually point you in the right direction. I usually buy the Ste Chapel and you’re right; it is produced in Idaho :). Reply

  • Olga
    November 17, 2014

    This dish came out soooo good! I made it for dinner last night. Since I had some chicken breast I used that instead of the shrimp. I also added some parsley since I had that in my fridge as well. It was very delicious and I plan on making it again and again! Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      November 17, 2014

      Thank you for the great review Olga and great job on improvising :). Reply

  • veronica
    November 7, 2014

    Can i use anything else for the white wine? Reply

    • Natasha
      natashaskitchen
      November 7, 2014

      The white wine really enhances the flavor of the dish, but you could replace it with chicken broth if you don’t have the white wine; I can’t guarantee the same amazing results though, but it will still be tasty 🙂 Reply

  • Olivia
    September 13, 2014

    I made this last week and it was fantAstic. My boyfriend took the leftovers to work and has been asking me all week to make it again – which I am tonight. Used a nice flavourful California Chardonnay and let it simmer down for a good 20 minutes, which made the sauce even richer and more luxuriant.
    Sooo decadent and yummy.
    Thanks! Reply

    • Natasha
      natashaskitchen
      September 13, 2014

      That does sound wonderful! I’m so happy you enjoyed it 🙂 Reply

  • Kristina
    August 13, 2014

    This was so simple to make but soooo delicious!!!!! Thanks Natasha! This is one of my new shrimp favorites 🙂 Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      That’s fantastic! Thanks Kristina 🙂 I’m so glad you found a new favorite! Reply

  • Mindy
    August 13, 2014

    Can I substitute goat cheese for the heavy cream? Thanks! Can’t wait to try! Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      I haven’t tried it so I can’t really recommend it. You’ll have to experiment. If you try it, do let me know how it turns out. Someone else might have the same question. Reply

  • Kymberly
    July 2, 2014

    having trouble with the sauce. The wine won’t evaporate. Reply

    • Natasha
      natashaskitchen
      July 2, 2014

      Try cooking it on higher heat. That will cause it to evaporate faster. Reply

  • Paula
    June 15, 2014

    Just saw this pinned on Pinterest and wanted to try it. I stay away from pastas but this looked so good that I had to try it. So I used spaghetti squash and omg! It was so good! Definitely will be a staple from now on. Reply

    • Natasha
      natashaskitchen
      June 15, 2014

      Oh wow I hadn’t even thought to use spaghetti squash! Yummmm!!! Thanks so much for sharing your tip! Reply

  • Zuli morales
    June 10, 2014

    Hi I was wondering is white wine necessary? Or can a little kid eat it since it has wine? Reply

    • Natasha
      natashaskitchen
      June 10, 2014

      It’s safe to eat because most of the wine gets boiled out, but you can use chicken broth instead. Hope this helps :). Reply

  • Carmen
    May 31, 2014

    Hi Natasha!
    If I use salmon (since some family members are allergic to shrimp), do I cook it the same way as the shrimp?

    Thanks! Reply

    • Natasha
      natashaskitchen
      May 31, 2014

      Yes, the process will be basically the same except remove skin from salmon and it will probably take a little longer to cook. Reply

  • Rasheeda
    May 29, 2014

    The sauce was amazing. It wasn’t enough for spaghetti so maybe I’ll use this as a sauce for salmon and top it with some shrimp with asparagus and mashed potatoes. The sauce was super yummy though! Reply

    • Natasha
      natashaskitchen
      May 29, 2014

      I bet this would be wonderful with salmon! Did you use just 3/4 lb pasta? Reply

  • Rasheeda
    May 28, 2014

    I loved this! The only thing is, the sauce was not enough for the amount of noodles there were. I guess I’ll have to just make more sauce next time Reply

    • Natasha
      natashaskitchen
      May 29, 2014

      Fact: You can’t go wrong with more sauce. 😉 Reply

  • Erin
    May 12, 2014

    This recipe was delicious! Only thing- does not cost $10-12 to make. My shrimp was $10.99 alone and you have to figure in wine (cheapest you can find is $5.99) and then the cost of the rest of the ingredients. Still a great recipe though! We did use 3 garlic cloves (because garlic is awesome!) and then 1 tablespoon of red chili flakes for some heat. Also, we chose Chardonnay to compliment the cream sauces which was really yummy! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      May 12, 2014

      oh dear, you’re right, the price is a little outdated. With the wine, I usually don’t include the full cost of the bottle since you only need 1 cup, but I guess it makes sense if you’re only buying the wine specifically for this recipe 🙂 I’m so glad you liked it 🙂 Reply

  • Kendra
    April 14, 2014

    Wow! I made this tonight and it was amazing!! Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      April 14, 2014

      You’re welcome Kendra 🙂 Now all I need to do is update the pictures for this recipe. I don’t think they do this recipe justice 😉 Reply

  • gina
    April 10, 2014

    Just made this and the entire family LOVED it! Even my 14month and 3 year old who said…..”this is the best meal I ever had”! I have never written a comment on a recipe, but I thought I had to with this one! Definite keeper! Reply

    • Natasha
      natashaskitchen
      April 10, 2014

      Thank you for such a awesome review Gina :D, you made my day! Reply

  • Siria
    March 31, 2014

    Hi Natasha
    I’m a bit confused about the onion part of the recipe. Is it scallions aka:green onion or Chives which is what I see of the pictures? Reply

    • Natasha
      natashaskitchen
      March 31, 2014

      I’m sorry for the confusion Siria, either green onion or chives would work. I have chives growing at home so I just used those :). Reply

  • Jaclyn
    March 23, 2014

    I found this recipe on Pinterest and my parents, brother, and sister in law have it a try! Instead of pasta, we used spaghetti squash to make it a little healthier, and it was AMAZING!! We will definitely make this more often, and it will definitely become a regular in my home! 🙂 thanks for sharing this recipe! Reply

    • Natasha
      natashaskitchen
      March 23, 2014

      That is brilliant and now I want to make it with spaghetti squash! I haven’t eaten a spaghetti squash in awhile. Thanks so much for the idea! 🙂 I”m so glad you loved it. Reply

  • Susan
    March 19, 2014

    I’m really excited to try this recipe for my family tonight, but I was wondering if you had any idea of how many calories the sauce would have in it? I’m watching my weight so I would like to know how much of this delicious food I can eat 😉 Thanks in advance! Reply

    • Natasha
      natashaskitchen
      March 19, 2014

      A good free resource is caloriecount.com. You can insert any recipe ingredient list and it will give you the nutritional info. I hope that helps! 🙂 Reply

      • Susan
        March 25, 2014

        Yes, that was helpful. Thank you! PS- this recipe was delish! Reply

        • Natasha
          natashaskitchen
          March 25, 2014

          Awesome!! Thanks so much for the great review! 🙂 Reply

    • Ziz'ka
      June 30, 2015

      If you control ingredient amount to make this dish, the following approximate Nutrition list:
      Total Calories: 1879
      or 320 per serving; Total Proteins 118 grams or 20 grams per serving; total carbohydrates 122 grams or 20 grams per serving; sodium 760 or 126 per serving; total cholosterol 1005 mg or 168 mg per serving… Reply

  • March 13, 2014

    I made this tonight. It turned out to be great! I tweeked the recipe a little bit coz I did not have fresh tomatoes. I really wanted to cook my shrimp and had this dish in my mind few weeks back. I used an organic tomatoes in can, I tried to be creative 🙂 It was a little sour for me so added a little sugar to cut the sour taste and add a little more cream. Great recipe. We loved it 🙂 I kept your recipe, will cook it again. Next time I will cook it according to your recipe with fresh tomatoes. Thank you! Reply

    • Natasha
      natashaskitchen
      March 14, 2014

      It’s great to know that it works with organic canned tomatoes if you’re in a pinch. Thanks so much for sharing your variations. Now can you imagine how this tastes with homegrown, in-season tomatoes? Yummm!! Reply

  • Maggie
    March 8, 2014

    Awesome recipe! Thank you for sharing it, Natasha! Just wondering what temperature should the tomatoes, onion etc. be cooked on? Thank you! Reply

    • Natasha
      natashaskitchen
      March 8, 2014

      Med/high. Sorry I missed that! Thanks for pointing it out 🙂 Reply

      • Maggie
        March 15, 2014

        Thanks, Natasha! I’ve made this dish and it is simply AMAZING! Thanks again. 🙂 Reply

        • Natasha
          natashaskitchen
          March 16, 2014

          Awesome!! Thank you so much for an amazing recipe review 🙂 I really appreciate your taking the time to write 🙂 Reply

  • Gosia
    February 24, 2014

    I made it for dinner last night. My husband and I absolutely loved it. My 5 year old ate it too.
    I did not have hot chili flakes and substituted by hot red pepper flakes and doubled the amount. I thought at first that 6 tomatoes will be way too many, but they reduced nicely.
    The sauce came out perfectly creamy. Would be great with sliced, grilled chicken breast too.
    It was simple and quick to make, will definitely make it again and will definitely try your other recipes. Reply

    • Natasha
      natashaskitchen
      February 24, 2014

      I think it would be really really good with chicken breast too! I’m so happy you and your family loved it 🙂 Reply

      • Gosia S
        May 19, 2014

        Made it 3 more times and I finally got the shrimp cooking down! It helps to shimmy shake the pan while cooking them. They turn so juicy and delish! Just wanted to share this tip for seafood cooking beginners like myself. Reply

        • Natasha
          natashaskitchen
          May 19, 2014

          Thank you so much for the tip! I love that 🙂 Reply

  • Vanessa
    February 22, 2014

    I tried this recipe and it was excellent! I would highly recommend it! I served mine over spaghetti squash and I was wonderful! Reply

    • Natasha
      natashaskitchen
      February 22, 2014

      Oooh goodness over spaghetti squash sounds amazing! Reply

  • Mary
    February 15, 2014

    I just made this tonight for me and a guy friend and it was AMAZING! I am not the best cook and tend to burn a lot of things(haha), and the instructions were great. I used a pinot grigio and everything tasted so good. I made bruschetta as a side and the combination of flavors was great. My guy friend really Loved it. I will definitely be trying out your other recipes =D Reply

    • Natasha
      natashaskitchen
      February 15, 2014

      That’s so great! I’m glad it was a success for you! I bet it was really good with bruschetta on the side! Yum! Reply

  • Lisa
    February 10, 2014

    Omg!! This is so good!! Been waiting to try this forever but since wild caught shrimp so expensive, i used chicken instead and this dish is beyond delightful!! Love this recipe with all the fresh ingredients and colors. Thanks!! Reply

    • Natasha
      natashaskitchen
      February 10, 2014

      It’s so great to know that chicken works well with this dish. I hadn’t even thought of that! Thanks Lisa 🙂 Reply

  • LinaYS
    February 4, 2014

    I made this for dinner tonight a couple hours ago and accidentally made some mistakes but still had an unforgettable diner! First I doubled the amount of chili flakes thinking it was 1/2 teaspoon (it was spicy but we like spicy). I took a risk by using a medium sweet wine because that’s just what i had on hand and it worked out perfectly! Also I was super hungry before I started dinner and totally forgot about the cream and Parmesan. So if you are cutting down on calories its still delish!
    Thank You Natasha! My Hubby and I loved it! Reply

    • Natasha
      natashaskitchen
      February 6, 2014

      Thank you for such a great review Lina and you are so welcome :). Reply

  • February 2, 2014

    Made this last night – so delicious! We were practically licking our bowls and seconds were a must. I swapped half the tomatoes for sliced mushrooms and served it with sautéed baby spinach. I will definitely make this again! Reply

    • Natasha
      natashaskitchen
      February 2, 2014

      With spinach? Yum!! I’m so so happy you loved it! You know it’s good when you’re licking your bowl 😉 Reply

  • Sharonda
    January 15, 2014

    This looks so delicious and can’t wait to make it. My question is since my mother doesn’t like wine period, what can I use as a substitute? Reply

    • Natasha
      natashaskitchen
      January 15, 2014

      One of my other readers had great results with chicken stock + 1T white wine vinegar. Hope that helps 🙂 Reply

  • Jennifer
    January 13, 2014

    This was AMAZING! My four year old loved the shrimp! Definitely will be making this many more times! Reply

    • Natasha
      natashaskitchen
      January 14, 2014

      That’s the best, isn’t it, when the 4-yr old loves what you make! I have a 4-yr old too. Shrimp is hit and miss for him though 😉 Reply

  • Sherylann
    January 12, 2014

    Excellent recipe! Made for a dinner party with wonderful reviews!!!! Five star recipe for sure! Reply

    • Natasha
      natashaskitchen
      January 12, 2014

      That’s awesome! Thank you and I’m so glad you and your party guests loved it 🙂 Thanks so much for a great review! Reply

  • Camilla
    January 2, 2014

    Loved loved loved this recipe. Total repeater! Thanks! Reply

    • Natasha
      natashaskitchen
      January 2, 2014

      Yes!!!!! Thanks for a great review. I’m so glad you loved it 🙂 Reply

  • Camilla
    January 2, 2014

    I am excited to try this tonight but had a question about the basil. Looks like you used fresh basil in the picture but the recipe says dried, do you prefer one over the other? Reply

    • Natasha
      natashaskitchen
      January 2, 2014

      I fixed the print friendly to say either one. I think fresh is always better, but the dry one works too if you don’t have fresh. I’ve made it both ways and both taste great 🙂 Reply

  • John
    December 3, 2013

    I actually did substitute jarred tomato sauce for this and it turned out delicious. I had the sauce for a long time because I usually make my own and found this recipe and decided to try it. Next time I’ll make it the proper way, but just wanted to let you know that if someone wanted to make a delicious meal out of a jar of sauce then this works! Reply

    • Natasha
      natashaskitchen
      December 4, 2013

      That’s great to know that it works well. Thanks so much for reporting back 🙂 Reply

  • velia
    November 15, 2013

    I’m sorry what is heavy cream and where would I find it at grocery store?
    Thanks Reply

  • Iyen
    November 13, 2013

    Made this tonight and my son who is a picky eater loved it. I substituted the basil for fresh parsley and it turned out perfect. Thanks for this awesome recipe, it’s definitely a keeper. Reply

    • Natasha
      natashaskitchen
      November 13, 2013

      I’m so glad your little guy loved it 🙂 Thanks for sharing that with me 🙂 Reply

  • Angel White
    November 5, 2013

    I tired this last night for dinner! it was awesome my husband is normally a picky eater but he loved this dish. I looked forward yo trying more of your recipes. Reply

    • Natasha
      natashaskitchen
      November 5, 2013

      That’s awesome!! I’m so glad you and your hubby loved it 🙂 Reply

  • Taylor
    October 14, 2013

    could you substitute the tomatoes with spaghetti sauce? in order to save a trip to the store! Reply

    • Natasha
      natashaskitchen
      October 14, 2013

      I think you’d end up with a completely different pasta. the end result is more of tomato pieces in a white wine sauce. It never really gets to a marinara consistency. I’d say maybe to canned tomato pieces, but fresh is best 🙂 Reply

      • Anna Renz
        November 13, 2014

        can i use white wine venegar? Reply

        • Natasha
          natashaskitchen
          November 13, 2014

          I think white wine vinegar would be too pungent since it has a much stronger flavor than wine. I don’t think it would work as a replacement. Reply

  • Ariel
    October 6, 2013

    I made this yesterday and it was delicious. I had some baby spinach in the fridge and added it .I was worried the 6 tomatoes would be too much and it turned out perfect. But it did take what seemed like forever to reduce. Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      Were you reducing over pretty high heat, uncovered? I’m had you liked it 🙂 Reply

  • Valerie
    September 19, 2013

    This is a wonderful recipe, I absolutely loved it. Thank you for posting. I have tried a lot of recipes, some good and some not so good (despite reviews). This one is a keeper. Reply

    • Natasha
      natashaskitchen
      September 19, 2013

      Awesome! And thank you so much for the great review 🙂 Reply

  • lina
    September 18, 2013

    Hey Natasha.. i have absolutely no wine of any sort and am wondering if wine can be substituted with anything else or all together left out? Too lazy to go buy some. And can tomatoe sauce be used instead of tomatoes? Thank you!! Reply

    • Natasha
      natashaskitchen
      September 18, 2013

      I can’t guarantee it will taste the same, but this page might help with a substitute: http://www.thekitchn.com/non-alcoholic-cooking-wine-substitutes-184394 . I hestitate about the tomto sauce too. I think the flavors would be a little strong. I guess it’s do-able, but I haven’t tried it myself so I can’t really recommend it. Reply

  • Jamie
    September 16, 2013

    I would love and wanting to try this recipe but was wondering if I used canned tomatoes or stewed, drained about how many cups would I need? Reply

    • Natasha
      natashaskitchen
      September 16, 2013

      You definitely want to drain the tomatoes. Even with draining the, you might have a thinner sauce with using canned tomatoes. I’d recommend fresh, but if you do use canned, you might add 1 1/2 to 2 cups, chopped. Reply

  • Katie
    September 9, 2013

    I made this over the weekend and absolutely loved it! I was starting to get a little Pinterest nervous, but this calmed all my fears! I had some orzo in the freezer already cooked, so I used that instead of the angel hair. It was delicious! I will make this over and over again! Reply

    • Natasha
      natashaskitchen
      September 9, 2013

      I know what you mean by Pinterest nervous 🙂 I’m so glad you enjoyed it! Reply

  • Nadine
    September 8, 2013

    I made this tonight and we all loved it, this is a keeper 🙂 Reply

    • Natasha
      natashaskitchen
      September 8, 2013

      That’s awesome!! I’m so glad you all loved the recipe!! 🙂 Reply

  • Lauren
    September 8, 2013

    One of the best pasta recipes I’ve ever made! Friends raved that it was as good or better than a locally famous Italian restaurant! Definitely making this again Reply

    • Natasha
      natashaskitchen
      September 8, 2013

      That’s fantastic!! I know I need a better final picture to do this pasta justice (we ran out of daylight and used artificial light; you probably don’t care, and you liked the recipe so I’m not sure why I’m divulging all that useless information ;). Woohooo! I’m glad you enjoyed it that much! 🙂 Reply

  • mary
    September 5, 2013

    are the tomatoes chunky in the sauce? my husband hates tomatoes, but i really would like to try this recipe out. Reply

    • Natasha
      natashaskitchen
      September 5, 2013

      If you dice them small enough, they really won’t seem chunky in the sauce. I diced them finely and it worked out really well. Reply

  • Valerie
    August 28, 2013

    This was amazing however I did make a few changes to save myself a trip to the food store. I substituted heavy creamer for half and half, hot chili flakes for chili powder which I used 1/8 tsp (since I read your comment above), I also used chicken stock + 1T white wine vinegar (recommended on the site you had mentioned above) instead of white dry wine (I only had sweet). It didn’t specify onions but I put purple in since that is all I had. I also used my father’s homegrown stewed tomatoes instead of the diced and we used 100% whole grain penne. So I believe ours came out a little souper it still was a hit! Either way it was a tasty dish that my husband and I LOVED. We both agreed it tasted like a very expensive restaurant dish and I can’t wait to try it again. Reply

    • Natasha
      natashaskitchen
      August 28, 2013

      That’s awesome that you both enjoyed it so much. I’m so glad you both enjoyed it and thank you for sharing how you made it and for the great review! 🙂 Reply

  • shiela
    August 26, 2013

    hi, i would like to try this recipe but what can i substitute dry white wine/cooking wine? i am currently in saudi arabia and anything with alcohol is banned here. we have non-alcoholic beer though.

    thanks in advance Reply

  • Kylie
    August 21, 2013

    This tasted like an entree from a restaurant and it was so easy. Thank you for sharing! My super, super picky husband even loved it. I didn’t know if he would try it as he is anti-veggie everything. He had a pile of tomatoes on his plate, but said, ‘this was very flavorful and you should put this on the list to redo!’ Let me tell you, that is the up-most compliment! 😉 Reply

    • Natasha
      natashaskitchen
      August 21, 2013

      Oh that’s awesome!!! Reply

  • Kathy
    August 15, 2013

    Can’t wait to try this!! Looks so yummy! Thanks for posting! 🙂 Reply

    • Natasha
      natashaskitchen
      August 15, 2013

      I would love to know how it turns out 🙂 Reply

  • Lizzyanne
    August 13, 2013

    If possible you should not use cooking wine. Even an inexpensive Pinot Grigio would be better. The rule of thumb is not to use a wine that you would not want to drink yourself and you would not want to to drink cooking wine…

    Planning on cooking this over the weekend for summer guests. I’ll let you know how it turns out… Reply

    • Natasha
      natashaskitchen
      August 13, 2013

      Thank you for the tip Lizzyanne and I would love to hear how your dish will turn out :). Reply

  • Elena
    August 1, 2013

    Natasha, i gotta say this was such a delicious dish, my hubby who is a big fan of shrimp absolutely loved it. this tasted like something from Olive Garden (which happens to be one of my fav restaurants) thank you so much for sharing this i love your website, now if only u had a cook book that would be the cherry on top. keep up the good work Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      You are welcome Elena, I’m glad that both of you like the recipe. Next, you might want to try Zuppa Toscana :). Reply

  • Elaine
    July 24, 2013

    Could I use 1/2 @ 1/2 instead of the heavy cream? Love pasta and LOVE shrimp!
    Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      July 24, 2013

      You could but you would have to let it evaporate out a little to make it less watery. Half and half doesn’t stick to the noodle as well, but it is do-able 🙂 Reply

  • Keith
    July 24, 2013

    Thanks Natasha, absolutely delicious!

    Fresh garden peas are in season and had a few left over so added to the dish. Reply

    • Natasha
      natashaskitchen
      July 24, 2013

      You are welcome Keith :). My mom has some fresh peas in her garden as well, I just used some to make a stir fry. Reply

  • Sveta
    July 23, 2013

    Hey Natasha! This recipie is delicious! I have made it before and I have a great idea for it—what do you think about adding spinich?? When would you add it? I have never did it but i think it would add really great color and flavor 🙂 Let me know! Reply

    • Natasha
      natashaskitchen
      July 23, 2013

      Oh that would be nice. Let me know how you like it. Reply

      • Sveta
        July 26, 2013

        I LOVED IT!! I THINK IT ADDS A COOL TEXTURE AND COLOR. Reply

  • Jessica
    May 14, 2013

    Absolutely an amazing dish! I made it tonight and it got rave reviews! I skinned the tomatoes (my kids don’t like the consistency) and used an immersion blender to make it a creamier sauce. Yummo! I’ll be sure to try another recipe soon! Reply

    • Natasha
      natashaskitchen
      May 14, 2013

      I like how you changed it up. Hmm.. maybe my son would like that too. Thanks! Reply

  • Vicky
    May 8, 2013

    Hi Natasha i’m new to your blog, and i wanted to try this dish. It looks so good. Will chili powder work instead of the flakes? Reply

    • Natasha
      natashaskitchen
      May 8, 2013

      Yep, just use a little bit less or it might be too spicy! Reply

  • Tanya
    April 28, 2013

    Natasha, would chicken be ok if substituted with shrimp? Reply

    • Natasha
      natashaskitchen
      April 28, 2013

      Oh I haven’t thought to try it! I don’t see why not! Just make sure it’s fully cooked before you incorporate everything. It would take a little longer to cook through than the shrimp. Reply

  • Lidiana
    April 25, 2013

    I just made this pasta today and everybody loved it! I love pasta and shrimp!
    It was really delicious, everyone told me to make it again:)
    Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      April 25, 2013

      That’s awesome! I’m so glad you all loved it 🙂 You’re so very welcome! Reply

  • Eric
    April 14, 2013

    I love your recipes, the pictures to go along with the step by step instructions are great. You’ve made it so easy that people actually think that I can cook now haha. Thanks! Reply

    • Natasha
      natashaskitchen
      April 14, 2013

      Ha! That’s awesome and thanks for reporting back. Reply

  • Inna
    March 5, 2013

    I made this pasta recipe for our dinner tonight. So so good! Thanks for this great recipe. I am trying to be creative with pasta dishes and love recipes like this. :))) Reply

    • Natasha
      natashaskitchen
      March 6, 2013

      You are welcome Inna, I’m glad you like the recipe :). Reply

  • Simonne
    January 25, 2013

    Thanks for sharing this recipe it’s delicious!

    I didn’t have white wine or dried basil, so I used brandy and fresh parsley instead! It came out wonderfully, I ended up having left overs for lunch & it tasted even better! Perhaps because the flavours had a chance to marinate over night! Next time I have to remember to save a little of the pasta water to use if he sauce gets too thick. Reply

    • Natasha
      natashaskitchen
      January 25, 2013

      Thats a great idea with the pasta water; I’ve also added just a small splash of milk when reheating 🙂 Reply

  • Yuliya
    January 16, 2013

    One of my favorite dishes, I add red bell pepper to the sauce and it comes out delicious! Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      That’s a great idea, I will try that next time :). Reply

  • Megan
    January 9, 2013

    This is the first time I have ever commented on a dish, it was THAT GOOD! My boyfriend kept saying it exceeded his expectations and that it was better than anything we could get at a restaurant. Thank you so much, will definitely be coming back for more recipes. You made someone who doesn’t typically cook enjoy cooking! Thank you again Natasha! Reply

    • Natasha
      natashaskitchen
      January 9, 2013

      You are very welcome Megan :D. This is one of my favorite dishes to eat. At home I can put as much shrimp on the plate as my heart desires. Reply

  • Julia
    January 2, 2013

    Hi Natasha! Thank you for this awesome recipe! I was wondering how it would taste with linguine, would you recommend it? And would it be enough for 6 people, in the servings it says 6 but under it it says 4 as well. Thank you so much! Reply

    • Natasha
      natashaskitchen
      January 2, 2013

      HI Julia, yes you can sub any pasta you like! And it is 6. I deleted the 4. 🙂 Thanks for letting me know! Reply

  • Lovelle
    December 16, 2012

    Every week, me and my little sister decide to make a new dish to try out. Just bought all of the ingredients, we’re making this tonight! I just pre-made our Red Lobster Cheddar Bay Biscuits to go along with this… Cant wait to see how this all turns out! Thank you! Reply

    • Natasha
      natashaskitchen
      December 16, 2012

      You are very welcome Lovelle, let me know how it turns out :). Reply

  • Yulya
    December 7, 2012

    Made it tonight and it was a success! Reply

  • margarita
    November 9, 2012

    i just want to say that i made this tonight, (with my own little tweeks) and broiled salmon on the side to go with this pasta dish, and it came out absolutely AMAZING! thank you for sharing. Reply

    • Natasha
      natashaskitchen
      November 9, 2012

      Oh yumm!!! I would love to take a plate of that to work tonight 🙂 Thanks for sharing! Reply

  • Lyuda
    October 29, 2012

    It turned out soo yummy! I just love ur site, anything i try, it turns out fabilous!!! Thank you for the site! Reply

    • Natasha
      natashaskitchen
      October 29, 2012

      So happy to hear you loved it. What did you use instead of white wine? Reply

  • Lyuda
    October 29, 2012

    I couldnt find parmesan cheese either, would mozarella work? Reply

    • Natasha
      natashaskitchen
      October 29, 2012

      You can top it with any cheese you like! 🙂 Reply

  • Lyuda
    October 29, 2012

    With what can i substitute cooking wine? I couldnt fknd it in the store, and now im making it now but dont have wine… Reply

    • Natasha
      natashaskitchen
      October 29, 2012

      Any dry white wine would work. I can’t think of anything besides some kind of white wine (cooking or any other dry one), that would work. It really needs it for the right flavor. Reply

  • Tina
    October 29, 2012

    Mouth watering. Can’t wait to rush home and make this after work! Reply

    • Natasha
      natashaskitchen
      October 29, 2012

      Don’t run any stop signs and drive safely my dear 🙂 Reply

  • Tonya
    October 20, 2012

    wow so delicious, my husband said we are not going out to eat anymore 🙂 wish i had garlic bread sticks to go wit this dish like olive garden . Reply

    • Natasha
      natashaskitchen
      October 20, 2012

      I’m so happy you. Other loved it 🙂 and garlic bread does sound good! Reply

  • nadya
    October 19, 2012

    i just made this.. and its delish:) waiting for hubby to try it:D Reply

    • Natasha
      natashaskitchen
      October 19, 2012

      I’m so glad you enjoyed it. Hope your hubby loves it too! 🙂 Reply

  • Ilona
    October 12, 2012

    LoL i so agree with Alla in the above comment. I was thinking the same thinking when i saw this on the right side bar “where has this recipe been hiding? I just made this for dinner and have to say WOW, we loved it so much. The flavors are so unique and delicious. My son just had three plates… For sure will be making this more often! Reply

    • Natasha
      natashaskitchen
      October 12, 2012

      Good thing that Alla informed me that it was missing from the recipes tab, I fixed it right away :). I love the unique flavor of this dish, enjoy. Reply

  • Alena
    October 8, 2012

    So Red Cooking Wine won’t work? Reply

    • Natasha
      natashaskitchen
      October 8, 2012

      No, I think red cooking wine might ruin it. I wouldn’t be that brave 😀 Reply

      • Alena
        October 8, 2012

        Hmm… Well I was asking because I have a bottle of red cooking wine and don’t know where to “incorporate” it. Do you have any suggestions? And I’m just curious why it would ruin this dish? Sorry for so many questions:) Reply

        • Natasha
          natashaskitchen
          October 9, 2012

          It’s usually used with beef dishes. I’ve also used it in my lasagna. I think the flavor would be off and the color might be odd in this dish. Reply

      • Michelle
        September 24, 2013

        This is an excellent recipe, thank you for sharing! There was a shrimp capellini recipe that was in Gourmet magazine years ago, that uses red (sweet) vermouth. I have made it many times, and it is fabulous! It does need a bit more kick, though, so I incorporate a lot of the elements of your recipe (chili flakes, basil, fresh tomatoes instead of canned etc.) as well, but the vermouth really makes the flavors stand out! Reply

        • Natasha
          natashaskitchen
          September 24, 2013

          You are welcome Michelle :). Reply

  • Alla
    October 8, 2012

    I just stumbled upon this recipe through a picture on the right side bar, How could I have missed it for so long???? Where has it been hiding? I never saw it under lunch or dinner… 🙂 Either way, now I am excited! Pasta and shrimp is one of my most favorite meals… especially with a creamy tomato sauce…HMMM.. sounds like something The Pioneer Woman would like 🙂 Can’t wait to make it now! Reply

    • Natasha
      natashaskitchen
      October 8, 2012

      I just added it to dinner section :), tnx for letting me know. Looks like we have something in common, this is one of my favorite pasta dishes…I loooooooove shrimp 😀 Reply

  • dashunchik
    September 20, 2012

    hi i have been looking for this recipe for a while…. i tried it at my friends house and forgot to ask for the recipe… and i finally found it on your website… i have to tell you it was soooooooo goooood… now i have to try it myself… thanks for all of your recipes!!!!!!!!!!!! Reply

    • Natasha
      natashaskitchen
      September 20, 2012

      Thank you. It’s one of the recipes we have to update for the sake of the photos (which are terrible and don’t do it justice). But, thank you and I hope you love it! Reply

  • Matthew
    June 7, 2012

    I made this the other night and it was soooo good!!!!! I have to say this is now on my top 5 ! Thanks Natasha:) Reply

    • Natasha
      natashaskitchen
      June 7, 2012

      Awesome! Thanks for letting me know. Good reports are the best kind of motivation. Reply

  • Lana
    May 30, 2012

    6 tomatoes seem like alot, it’s not a typing error? Reply

    • Natasha
      natashaskitchen
      May 30, 2012

      I think they were Roma tomatoes and they shrink considerably when heated. Reply

  • Lina
    December 23, 2011

    Natasha, i tried this recipie and it came out sooo delish my hubby will love it! thanx:) Reply

  • Irina
    April 12, 2011

    I feel embarrassed leaving so many comments! But I just love trying out your recipes 🙂 So far I haven’t been dissapointed! All of the ones I’ve tried have turned out so yummy! I’m going to try this out tonight 🙂 Looks so ”
    mouthwattering”!!! Reply

    • Natasha
      April 12, 2011

      Irina – you are so sweet! I’m loving all your comments 🙂 I really appreciate when my readers top to tell me that they loved my recipes, or if they have suggestions for improvement. So, please, don’t feel embarrased – I’m loving it! 🙂 Reply

      • Irina
        April 12, 2011

        You said it! 🙂 I tried this out earlier today and it was yummy!!! Reply

  • irina uskov
    February 23, 2011

    I made this for dinner tonight it was sooo delish… i loveee your site… thanks natasha 🙂 Reply

  • Ester
    November 1, 2010

    Where do you buy dry wine? Reply

    • Natasha
      November 1, 2010

      Hi Ester. I just used a white cooking wine. The white cooking wine is generally “dry” which means that it tastes pretty bitter – not sweet. I bought it at Winco – I think it was next to the vinegars. You should be able to find it at any grocery store. Just ask where the white cooking wine is. Cooking wine is cheaper than buying some fancy variety of white wine and the food turns out very good, so that’s why I buy it 🙂 Hope that helps. Reply

  • Natasha
    natashaskitchen
    November 1, 2012

    Definitely would not work. It’s way too strong to add it and I think it would ruin the dish. Reply

  • shiela
    August 26, 2013

    any alternatives for the cooking wine? no alcohol 🙁 Reply

  • Zulya
    July 16, 2014

    What do you do when a recipe calls for wine and you don’t have any on hand? Whether you’re actively avoiding alcohol or you simply ran out, in most cases you can substitute another liquid.

    First, it’s useful to think about the function of wine in the recipe. Does the wine add acidity, sugars, depth, brightness? Is it used to provide moisture, tenderize meat, or to deglaze a pan? Knowing, or even guessing at, this can help you decide on a good substitute. Here are a few guidelines, but we encourage you to experiment and get a feel for your particular ingredients and tastes.

    Red wine substitutes:
    • Chicken, beef, or vegetable stock
    • Grape, pomegranate, or cranberry juice
    • For acidity or deglazing, add about a tablespoon of red wine vinegar or balsamic vinegar per cup of stock or fruit juice
    • For sweetness, add sugar or honey

    White wine substitutes:
    • Verjus
    • Chicken or vegetable stock
    • White grape or apple juice
    • For acidity or deglazing, add about a tablespoon of white wine vinegar or lemon juice per cup of stock or fruit juice
    • For sweetness, add sugar or honey
    If trace amounts of alcohol aren’t a concern, you could also use non-alcoholic red and wine wines. (Contrary to popular belief, alcohol does not completely evaporate during cooking.) Reply

  • Simone
    January 27, 2015

    Does anyone know if using light cream will make too much of a difference? Reply

  • Natasha
    natashaskitchen
    January 27, 2015

    The sauce wouldn’t be quite as thick, but it would still work. Is it just whipping cream and not “heavy” whipping cream? Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.