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
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!
Enjoy 🙂
Spaghetti with Shrimp in a Creamy Tomato Sauce
Ingredients
- 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
Instructions
- 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!
Nutrition Per Serving
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 ”
mouthwattering”!!!
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.