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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!
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.