Spaghetti with Shrimp in a Creamy Tomato Sauce
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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
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.
For the Sauce:
2. Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper.
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.
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.
6. Toss the pasta with the sauce. Sprinkle with Parmesan and serve!
Spaghetti with Shrimp in a Creamy Tomato Sauce
This Shrimp spaghetti has the best light tomato cream sauce. This feels like dining in an Italian restaurant.
- 1 lb medium raw shrimp, peeled and deveined
- 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, avoid sweet wine
- 1/2 cup heavy cream
- salt and pepper to taste
- Parmesan to serve
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.
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.
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.
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.
Toss the pasta with the sauce. Sprinkle with Parmesan and serve!
Read comments/reviewsAdd comment/review
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.
Oh wow I hadn’t even thought to use spaghetti squash! Yummmm!!! Thanks so much for sharing your tip!
Hi I was wondering is white wine necessary? Or can a little kid eat it since it has wine?
It’s safe to eat because most of the wine gets boiled out, but you can use chicken broth instead. Hope this helps :).
If I use salmon (since some family members are allergic to shrimp), do I cook it the same way as the shrimp?
Yes, the process will be basically the same except remove skin from salmon and it will probably take a little longer to cook.
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!
I bet this would be wonderful with salmon! Did you use just 3/4 lb pasta?
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
Fact: You can’t go wrong with more sauce. 😉
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!
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 🙂
Wow! I made this tonight and it was amazing!! Thanks for the recipe.
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 😉
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!
Thank you for such a awesome review Gina :D, you made my day!
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?
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 :).
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!
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.
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!
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! 🙂
Yes, that was helpful. Thank you! PS- this recipe was delish!
Awesome!! Thanks so much for the great review! 🙂
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…
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!
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!!
Awesome recipe! Thank you for sharing it, Natasha! Just wondering what temperature should the tomatoes, onion etc. be cooked on? Thank you!
Med/high. Sorry I missed that! Thanks for pointing it out 🙂
Thanks, Natasha! I’ve made this dish and it is simply AMAZING! Thanks again. 🙂
Awesome!! Thank you so much for an amazing recipe review 🙂 I really appreciate your taking the time to write 🙂
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.
I think it would be really really good with chicken breast too! I’m so happy you and your family loved it 🙂
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.
Thank you so much for the tip! I love that 🙂
I tried this recipe and it was excellent! I would highly recommend it! I served mine over spaghetti squash and I was wonderful!
Oooh goodness over spaghetti squash sounds amazing!
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
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!
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!!
It’s so great to know that chicken works well with this dish. I hadn’t even thought of that! Thanks Lisa 🙂
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!
Thank you for such a great review Lina and you are so welcome :).
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!
With spinach? Yum!! I’m so so happy you loved it! You know it’s good when you’re licking your bowl 😉
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?
One of my other readers had great results with chicken stock + 1T white wine vinegar. Hope that helps 🙂
This was AMAZING! My four year old loved the shrimp! Definitely will be making this many more times!
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 😉
Excellent recipe! Made for a dinner party with wonderful reviews!!!! Five star recipe for sure!
That’s awesome! Thank you and I’m so glad you and your party guests loved it 🙂 Thanks so much for a great review!
Loved loved loved this recipe. Total repeater! Thanks!
Yes!!!!! Thanks for a great review. I’m so glad you loved it 🙂
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?
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 🙂
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!
That’s great to know that it works well. Thanks so much for reporting back 🙂
I’m sorry what is heavy cream and where would I find it at grocery store?
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.
I’m so glad your little guy loved it 🙂 Thanks for sharing that with me 🙂
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.
That’s awesome!! I’m so glad you and your hubby loved it 🙂
could you substitute the tomatoes with spaghetti sauce? in order to save a trip to the store!
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 🙂
can i use white wine venegar?
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.
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.
Were you reducing over pretty high heat, uncovered? I’m had you liked it 🙂
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.
Awesome! And thank you so much for the great review 🙂
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!!
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.
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?
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.
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!
I know what you mean by Pinterest nervous 🙂 I’m so glad you enjoyed it!
I made this tonight and we all loved it, this is a keeper 🙂
That’s awesome!! I’m so glad you all loved the recipe!! 🙂
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
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! 🙂
are the tomatoes chunky in the sauce? my husband hates tomatoes, but i really would like to try this recipe out.
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.
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.
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! 🙂
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
THis page might help: http://www.thekitchn.com/non-alcoholic-cooking-wine-substitutes-184394 You could try chicken stock and add lemon juice to taste.
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! 😉
Oh that’s awesome!!!
Can’t wait to try this!! Looks so yummy! Thanks for posting! 🙂
I would love to know how it turns out 🙂
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…
Thank you for the tip Lizzyanne and I would love to hear how your dish will turn out :).
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
You are welcome Elena, I’m glad that both of you like the recipe. Next, you might want to try Zuppa Toscana :).
Could I use 1/2 @ 1/2 instead of the heavy cream? Love pasta and LOVE shrimp!
Thanks for the recipe!
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 🙂
Thanks Natasha, absolutely delicious!
Fresh garden peas are in season and had a few left over so added to the dish.
You are welcome Keith :). My mom has some fresh peas in her garden as well, I just used some to make a stir fry.
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!
Oh that would be nice. Let me know how you like it.
I LOVED IT!! I THINK IT ADDS A COOL TEXTURE AND COLOR.
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!
I like how you changed it up. Hmm.. maybe my son would like that too. Thanks!
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?
Yep, just use a little bit less or it might be too spicy!
Natasha, would chicken be ok if substituted with shrimp?
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.
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!
That’s awesome! I’m so glad you all loved it 🙂 You’re so very welcome!
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!
Ha! That’s awesome and thanks for reporting back.
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. :)))
You are welcome Inna, I’m glad you like the recipe :).
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.
Thats a great idea with the pasta water; I’ve also added just a small splash of milk when reheating 🙂
One of my favorite dishes, I add red bell pepper to the sauce and it comes out delicious!
That’s a great idea, I will try that next time :).
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!
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.
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!
HI Julia, yes you can sub any pasta you like! And it is 6. I deleted the 4. 🙂 Thanks for letting me know!
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!
You are very welcome Lovelle, let me know how it turns out :).
Made it tonight and it was a success!
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.
Oh yumm!!! I would love to take a plate of that to work tonight 🙂 Thanks for sharing!
It turned out soo yummy! I just love ur site, anything i try, it turns out fabilous!!! Thank you for the site!
So happy to hear you loved it. What did you use instead of white wine?
I couldnt find parmesan cheese either, would mozarella work?
You can top it with any cheese you like! 🙂
With what can i substitute cooking wine? I couldnt fknd it in the store, and now im making it now but dont have wine…
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.
Mouth watering. Can’t wait to rush home and make this after work!
Don’t run any stop signs and drive safely my dear 🙂
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 .
I’m so happy you. Other loved it 🙂 and garlic bread does sound good!
i just made this.. and its delish:) waiting for hubby to try it:D
I’m so glad you enjoyed it. Hope your hubby loves it too! 🙂
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!
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.
So Red Cooking Wine won’t work?
No, I think red cooking wine might ruin it. I wouldn’t be that brave 😀
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:)
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.
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!
You are welcome Michelle :).
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!
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 😀
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!!!!!!!!!!!!
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!
I made this the other night and it was soooo good!!!!! I have to say this is now on my top 5 ! Thanks Natasha:)
Awesome! Thanks for letting me know. Good reports are the best kind of motivation.
6 tomatoes seem like alot, it’s not a typing error?
I think they were Roma tomatoes and they shrink considerably when heated.
Natasha, i tried this recipie and it came out sooo delish my hubby will love it! thanx:)
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 ”
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! 🙂
You said it! 🙂 I tried this out earlier today and it was yummy!!!
I made this for dinner tonight it was sooo delish… i loveee your site… thanks natasha 🙂
So glad you enjoyed it. Thanks for letting me know 🙂
Where do you buy dry wine?
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.