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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
Can i use anything else for the white wine?
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 🙂
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!
That does sound wonderful! I’m so happy you enjoyed it 🙂
This was so simple to make but soooo delicious!!!!! Thanks Natasha! This is one of my new shrimp favorites 🙂
That’s fantastic! Thanks Kristina 🙂 I’m so glad you found a new favorite!
Can I substitute goat cheese for the heavy cream? Thanks! Can’t wait to try!
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.
having trouble with the sauce. The wine won’t evaporate.
Try cooking it on higher heat. That will cause it to evaporate faster.
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 :).
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!
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!
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?
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!