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
Other than changing out tinned tomatoes for the fresh tomatoes and using vermicelli noodles, I followed the recipe and it was the best shrimp pasta dish I’ve had. Even better than some restaurant menus! Keeper for sure and going into my personal tried and true recipe book. Thanks for sharing this great tasting recipe!
Love it! Thank you so much for your awesome review and great feedback, Christine.
Made it today for a friend, it’s wonderful! I used 1 cup diced canned tomatoes (drained) instead of fresh and fettuccine instead of spaghetti, easy switch outs. I won’t get my friends feedback until later — but I love it and can’t wait to make it again. I used a cheap bottle of Chardonnay and it worked fine. Thank you!
Thanks for sharing that with us, Royce and for your excellent review. I’m sure they will love it!
Made it last night for Valentine’s and my husband and I both agreed that this is the best shrimp pasta we’ve had! Absolutely delicious! Thank you, Natasha!
You’re welcome Polina! Thank you for that amazing review.
I made this today and it was amazing! My husband immediately said I should add this to my kitchen’s recipe book! And I didn’t even have proper white cooking wine, I just used whatever white wine I had in the pantry and it worked fine. Delicious, simple, and pretty quick!
That’s just awesome, Sara! Thank you so much for sharing that with me. I’m all smiles!
Hi, this looks delicious. I am feeding a big crowd this weekend so can I double the ingredients and still make it work?
Hi Susana, if you have cookware that is large enough, it should work fine in a large or deeper pan. You would probably have to cook the shrimp in batches so they don’t release water and turn watery if overcrowded in the pan. Also, the sauce will take longer to reduce down since the surface area will be smaller for the quantity of sauce.
Can you give me recommendations on a good wine to use. Brand & name of the wine would help me buy what I need. I know nothing about wines & would appreciate your help.
Hi Tonya, I usually buy Ste Chapelle (an Idaho brand), or Cupcake brand, but really any $10 bottle will work. You don’t need to break the bank for great flavor in cooking. I like to ask the expert in the wine section of my grocery store for their recommendation. Ask for a good dry white wine that is reasonably priced.
For the Ste Chapelle brand, should I look for dry white on the bottle? If not, what should I look for on the bottle to let me know it is a dry white wine?
Hi Tonya, I usually buy Ste Chapelle (an Idaho brand), or Cupcake brand, but really any $10 bottle will work. You don’t need to break the bank for great flavor in cooking. I like to ask the expert in the wine section of my grocery store for their recommendation. Ask for a good dry white wine that is reasonably priced.
Thank you for the recipe. Made it exactly as written. Husband loved it. He actuality gave me a shoulder rub in passing as he put his plate in then sink. Loved it so much he left the spoon in the sauce. (No shrimp left
Wow! That’s so awesome! Now you know what to make when you want a shoulder rub! LOL!
This was fabulous ! This is going on my make again list.
That’s just awesome!! Thank you for sharing your wonderful review, Bev!
Can I use sauvignon blanc?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Can we use canned tomato sauce instead of fresh tomatoes?
Hi Joyce, this particular recipe works best with fresh tomatoes.
Some people say not to add oil to pasta or rinse it? I’m quite confused? What are the reasons behind this?
It depends on what your plan/ next step is for this pasta, in this case, it will cool the pasta and prevent absorption of your sauce.
A,
People say not to add olive oil to the water because oil and water do not mix – the oil sits on top of the water. Essentially, it doesn’t stop the pasta from sticking together under the water, it just makes the now cooked pasta oily when you pull it out of the water.
The rinsing of pasta is a standard no-no in Italian cooking because you normally want the sauce to stick to the pasta instead of washing off the starches causing sauce to slide off the pasta, on to the plate. I can see why she was tempted to rinse the angel hair, because it was cooked before the sauce and it does over cook easily. Switching the order of operations and cooking the pasta last will help solve that issue – getting specific if you cook the pasta al dente or “firm to the tooth” and then transfer directly into the cream sauce you might be surprised at the depth of flavor.
Props to the author for promoting fresh ingredients! This is a great recipe for the whole family.
Tried this today and it is definately on our “keeper list”. Yum@
That’s so great! It sounds like you have a new favorite, John!
What.can i replace with the dry white wine? Anything with or without alcohol? Thanks. Also can u join masterchef? Unless u have studied somehow. You’d probs win unless it’s scripted
This page might help: You could try chicken stock and add lemon juice to taste.
I made this for my 11 year old daughter and myself this evening. She devoured it!!!
Didn’t really measure … just eyeballed the ingredients … and everything paired perfectly together.
Thank you for sharing the recipe!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Really enjoyed this recipe, right up there with the corn chowder recipe. Thank you.
I’m so happy to hear that! Thank you for sharing your great review, Kim!
Husband said, this is a dish I hope you make again. It was delicious.
Awww that’s the best! Thank you so much for sharing that with me
Tried tonight. Loved it. Only change made was extra garlic because I love it. Husband said this dish rocks!!
That’s just awesome!! Thank you for sharing your wonderful review Lacy!
Want to try this for our Sunday dinner but we are watching our weight and wonder if we could omit the heavy cream?
Hi Char, You could try with half & half 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
I make a dish very similar to this one using a rotis chicken, with cut up breasts into small chunks. Haven’t used cream but I think I might have to try this one.
I hope you give it a try soon and love it, Lesly!
Thank you so much for the recipe! It was delicious. My boyfriend even high fived me during dinner. He thought it was amazing. I love your videos!
That’s awesome, Jessica! Thank you for that amazing review!! Sounds like you both found a new favorite!
I have made this about a dozen times now and it gets better every time. It’s delicious Highly recommend.
I’m so happy to hear that, Courtney! Thank you for sharing your great review!