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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
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!
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.
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?
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.
Thank you! This is excellent.
If I don’t like diced tomatoes… Can I use tomato sauce? And if so how many?
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 :).
I made this last night, it was simple to make & quick!
Thank you for sharing! 🙂
Thank you Kate for the great review! 🙂
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!
Alina, thank you for the great review and its good to know that it taste great without wine too :).
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.
I’m so happy you both enjoyed the recipe 🙂
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!
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.
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.
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!
I’m so happy to hear that it worked out 😀 and thank you for reporting back.
Hi Natasha,
I would love to try out this recipe. But can you please tell me a substitute for the Dry white wine.
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 🙂
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!
Jules thank you so much for that amazing review! 🙂 You’re so nice 🙂
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. ☺
I’m so glad to hear that you are enjoying the site. Thank you so much for the great feedback 🙂
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?
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 :).
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!
I’m so happy to hear that! Thank you so much Sara for your awesome review 🙂
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.
Jess, I’m so glad you loved it, thank you for your awesome review. I’m all smiles :D.
Just made this for dinner tonight…it was a total winner! Thanks!
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 🙂
Made this dish twice. It’s really good 🙂
Thank you for the great review! I’m so happy you loved it 🙂
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. :))))))
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 🙂
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!
I’m so happy you loved it 🙂 Thank you so much for the awesome review! 🙂
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!
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 :).
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.
Thank you for the great review Olga and great job on improvising :).