FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Main Course > Fish and Seafood > Spaghetti with Shrimp in a Creamy Tomato Sauce

Spaghetti with Shrimp in a Creamy Tomato Sauce

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

This post may contain affiliate links. Read my disclosure policy.

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

4.9 from 78 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

FREE BONUS: 5 Secrets to Be a Better Cook!

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

  • Sandra
    September 4, 2019

    Thank you for the recipe. Made it exactly as written. Husband loved it. He actuality gave me a shoulder rub in passing as he put his plate in then sink. Loved it so much he left the spoon in the sauce. (No shrimp left  Reply

    • Natashas Kitchen
      September 4, 2019

      Wow! That’s so awesome! Now you know what to make when you want a shoulder rub! LOL! Reply

  • Bev Humphrey
    August 30, 2019

    This was fabulous ! This is going on my make again list. Reply

    • Natashas Kitchen
      August 30, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Bev! Reply

  • Mj
    August 28, 2019

    Can I use sauvignon blanc? Reply

    • Natashas Kitchen
      August 28, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Joyce
    August 22, 2019

    Can we use canned tomato sauce instead of fresh tomatoes? Reply

    • Natasha
      August 23, 2019

      Hi Joyce, this particular recipe works best with fresh tomatoes. Reply

  • A
    August 13, 2019

    Some people say not to add oil to pasta or rinse it? I’m quite confused? What are the reasons behind this? Reply

    • Natashas Kitchen
      August 13, 2019

      It depends on what your plan/ next step is for this pasta, in this case, it will cool the pasta and prevent absorption of your sauce. Reply

  • John P J Williams
    August 10, 2019

    Tried this today and it is definately on our “keeper list”. Yum@ Reply

    • Natashas Kitchen
      August 10, 2019

      That’s so great! It sounds like you have a new favorite, John! Reply

    • Nat Copper
      August 12, 2019

      What.can i replace with the dry white wine? Anything with or without alcohol? Thanks. Also can u join masterchef? Unless u have studied somehow. You’d probs win unless it’s scripted Reply

  • Sandy Brown
    July 28, 2019

    I made this for my 11 year old daughter and myself this evening. She devoured it!!!

    Didn’t really measure … just eyeballed the ingredients … and everything paired perfectly together.

    Thank you for sharing the recipe! Reply

    • Natashas Kitchen
      July 29, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Kim A
    July 2, 2019

    Really enjoyed this recipe, right up there with the corn chowder recipe. Thank you. Reply

    • Natashas Kitchen
      July 2, 2019

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

  • Jane
    June 27, 2019

    Husband said, this is a dish I hope you make again. It was delicious. Reply

    • Natashas Kitchen
      June 27, 2019

      Awww that’s the best! Thank you so much for sharing that with me Reply

  • Lacy
    April 18, 2019

    Tried tonight. Loved it. Only change made was extra garlic because I love it. Husband said this dish rocks!! Reply

    • Natashas Kitchen
      April 18, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Lacy! Reply

  • Char
    March 28, 2019

    Want to try this for our Sunday dinner but we are watching our weight and wonder if we could omit the heavy cream? Reply

    • Natashas Kitchen
      March 28, 2019

      Hi Char, You could try with half & half 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

  • Lesly Clarke
    March 18, 2019

    I make a dish very similar to this one using a rotis chicken, with cut up breasts into small chunks. Haven’t used cream but I think I might have to try this one. Reply

    • Natashas Kitchen
      March 18, 2019

      I hope you give it a try soon and love it, Lesly! Reply

  • Jessica
    February 20, 2019

    Thank you so much for the recipe! It was delicious. My boyfriend even high fived me during dinner. He thought it was amazing. I love your videos! Reply

    • Natashas Kitchen
      February 20, 2019

      That’s awesome, Jessica! Thank you for that amazing review!! Sounds like you both found a new favorite! Reply

  • Courtney
    February 12, 2019

    I have made this about a dozen times now and it gets better every time. It’s delicious Highly recommend. Reply

    • Natashas Kitchen
      February 12, 2019

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

  • Noura
    February 6, 2019

    Can I skip the wine? Reply

    • Natashas Kitchen
      February 6, 2019

      Hi Noura, 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

  • 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

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

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