Spaghetti with Shrimp in a creamy tomato sauce. Excellent 30-minute meal! @natashaskitchen

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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 TbspĀ olive oil
6 medium tomatoes, diced
1 small onion, or 1/4 cup green onion, finely chopped
1/4 tspĀ hot chili flakes
1/2 tspĀ dried basil, or 2 Tbsp chopped fresh basil
1 garlic clove, pressed
4 TbspĀ 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

Spaghetti with Shrimp-9

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 TbspĀ olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping the shrimp halfway through cooking. Set aside.

Spaghetti with Shrimp-3Spaghetti with Shrimp-4

For the Sauce:Ā 

2. Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper.

Spaghetti with Shrimp

3. Add the wine and cook over med/high heat until mixture is soft and most ofĀ theĀ wineĀ has evaporated. You will have about 1/4 cup liquid remaining.

Spaghetti with Shrimp-2

Cook the Pasta:

4. Cook pasta in salted water with 1 tablespoon olive oil, according to the package instructions until alĀ dente (tender but firm to the bite). Rinse, Drain and set aside.

Putting it all together:

5. Once the sauce has mostly evaporated,Ā stir in the cream and add the shrimp. Warm through gently for 2 minutes and season to taste with salt and pepper.

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6. Toss the pasta with the sauce. Sprinkle withĀ ParmesanĀ and serve!

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Enjoy šŸ™‚

Spaghetti with Shrimp-10

Natasha's Kitchen Cookbook

Spaghetti with Shrimp in a Creamy Tomato Sauce

4.93 from 102 votes
Author: Natasha of NatashasKitchen.com
Spaghetti with Shrimp in a creamy tomato sauce. Excellent 30-minute meal! @natashaskitchen
This Shrimp spaghetti has the best light tomato cream sauce. This feels like dining in an Italian restaurant.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 people
  • 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

506kcal Calories51g Carbs25g Protein20g Fat10g Saturated Fat238mg Cholesterol610mg Sodium548mg Potassium4g Fiber6g Sugar1577IU Vitamin A21mg Vitamin C159mg Calcium3mg Iron
Nutrition Facts
Spaghetti with Shrimp in a Creamy Tomato Sauce
Amount per Serving
Calories
506
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
238
mg
79
%
Sodium
 
610
mg
27
%
Potassium
 
548
mg
16
%
Carbohydrates
 
51
g
17
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
25
g
50
%
Vitamin A
 
1577
IU
32
%
Vitamin C
 
21
mg
25
%
Calcium
 
159
mg
16
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: spaghetti with shrimp
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 506

 

Spaghetti with Shrimp-11

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Christine Bower
    November 15, 2020

    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!

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Love it! Thank you so much for your awesome review and great feedback, Christine.

      Reply

  • Royce
    April 5, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 5, 2020

      Thanks for sharing that with us, Royce and for your excellent review. I’m sure they will love it!

      Reply

  • Polina K
    February 15, 2020

    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!

    Reply

    • Natashas Kitchen
      February 15, 2020

      You’re welcome Polina! Thank you for that amazing review.

      Reply

  • Sara
    October 19, 2019

    I made this today and it was amazing! My husband immediately said I should add this to my kitchenā€™s recipe book! And I didnā€™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!

    Reply

    • Natashas Kitchen
      October 19, 2019

      That’s just awesome, Sara! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Susana
    October 17, 2019

    Hi, this looks delicious. I am feeding a big crowd this weekend so can I double the ingredients and still make it work?

    Reply

    • Natasha
      October 17, 2019

      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.

      Reply

  • Tonya
    October 17, 2019

    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.

    Reply

    • Natasha
      October 17, 2019

      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.

      Reply

      • Tonya
        October 17, 2019

        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?

        Reply

        • Natashas Kitchen
          October 17, 2019

          Hi Tonya, I usually buy Ste Chapelle (an Idaho brand), or Cupcake brand, but really any $10 bottle will work. You donā€™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.

          Reply

  • Sandra
    September 4, 2019

    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

    Reply

    • Natashas Kitchen
      September 4, 2019

      Wow! That’s so awesome! Now you know what to make when you want a shoulder rub! LOL!

      Reply

  • Bev Humphrey
    August 30, 2019

    This was fabulous ! This is going on my make again list.

    Reply

    • Natashas Kitchen
      August 30, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Bev!

      Reply

  • Mj
    August 28, 2019

    Can I use sauvignon blanc?

    Reply

    • Natashas Kitchen
      August 28, 2019

      I havenā€™t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Joyce
    August 22, 2019

    Can we use canned tomato sauce instead of fresh tomatoes?

    Reply

    • Natasha
      August 23, 2019

      Hi Joyce, this particular recipe works best with fresh tomatoes.

      Reply

  • A
    August 13, 2019

    Some people say not to add oil to pasta or rinse it? I’m quite confused? What are the reasons behind this?

    Reply

    • Natashas Kitchen
      August 13, 2019

      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.

      Reply

    • Katie Aiello
      July 12, 2020

      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.

      Reply

  • John P J Williams
    August 10, 2019

    Tried this today and it is definately on our “keeper list”. Yum@

    Reply

    • Natashas Kitchen
      August 10, 2019

      Thatā€™s so great! It sounds like you have a new favorite, John!

      Reply

    • Nat Copper
      August 12, 2019

      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

      Reply

  • Sandy Brown
    July 28, 2019

    I made this for my 11 year old daughter and myself this evening. She devoured it!!!

    Didnā€™t really measure ā€¦ just eyeballed the ingredients ā€¦ and everything paired perfectly together.

    Thank you for sharing the recipe!

    Reply

    • Natashas Kitchen
      July 29, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Kim A
    July 2, 2019

    Really enjoyed this recipe, right up there with the corn chowder recipe. Thank you.

    Reply

    • Natashas Kitchen
      July 2, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Kim!

      Reply

  • Jane
    June 27, 2019

    Husband said, this is a dish I hope you make again. It was delicious.

    Reply

    • Natashas Kitchen
      June 27, 2019

      Awww that’s the best! Thank you so much for sharing that with me

      Reply

  • Lacy
    April 18, 2019

    Tried tonight. Loved it. Only change made was extra garlic because I love it. Husband said this dish rocks!!

    Reply

    • Natashas Kitchen
      April 18, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Lacy!

      Reply

  • Char
    March 28, 2019

    Want to try this for our Sunday dinner but we are watching our weight and wonder if we could omit the heavy cream?

    Reply

    • Natashas Kitchen
      March 28, 2019

      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 doesnā€™t stick to the noodle as well, but it is do-able

      Reply

  • Lesly Clarke
    March 18, 2019

    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.

    Reply

    • Natashas Kitchen
      March 18, 2019

      I hope you give it a try soon and love it, Lesly!

      Reply

  • Jessica
    February 20, 2019

    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!

    Reply

    • Natashas Kitchen
      February 20, 2019

      That’s awesome, Jessica! Thank you for that amazing review!! Sounds like you both found a new favorite!

      Reply

  • Courtney
    February 12, 2019

    I have made this about a dozen times now and it gets better every time. It’s delicious Highly recommend.

    Reply

    • Natashas Kitchen
      February 12, 2019

      I’m so happy to hear that, Courtney! Thank you for sharing your great review!

      Reply

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