Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There's something undeniably comforting about twirling forkfuls of shrimp pasta on a cozy evening. Between the silky, creamy tomato sauce and the briny sweetness of tender shrimp, this dish delivers restaurant-quality flavor with minimal fuss.

I first created this recipe during a weeknight dinner scramble, with half a bottle of white wine leftover in the fridge and a craving for something cozy but a little elevated. Since then, it’s become one of our go-to meals—quick enough for a Wednesday, yet special enough for guests.

Let’s talk about why this creamy shrimp pasta is about to earn a spot on your regular dinner rotation.

Why You’ll Love This Shrimp Pasta With Creamy Tomato White Wine Sauce

Get ready to fall in love with your new weeknight dinner favorite. This shrimp pasta isn't just delicious—it’s a luxurious, quick-fix meal that tastes like it came from a fancy bistro.

First and foremost, it’s fast. You can get this entire dish from pantry to plate in just under 30 minutes. That means more time eating and less time chopping and stressing in the kitchen.

It’s wonderfully indulgent, thanks to the combination of cream, garlic, and dry white wine. The flavor is rich without being too heavy, and the shrimp adds that perfect pop of juicy seafood sweetness in every bite.

This recipe is also surprisingly budget-friendly. Shrimp pasta sounds gourmet, but with frozen shrimp and pantry staples like canned tomatoes and pasta, it’s easy on the wallet too.

Best of all, it’s versatile. You can swap in different types of pasta, add spinach or sun-dried tomatoes, or make it spicy with red pepper flakes. It adapts beautifully to your mood and your fridge.

Now, let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The magic of this shrimp pasta lies in a handful of thoughtfully combined ingredients. Each one contributes to the dish’s rich, savory-sweet balance—and choosing the right versions can take your results from good to unforgettable.

Shrimp is the star here. I recommend using medium or large shrimp, peeled and deveined. If you're working with frozen shrimp (which I often do), just be sure to thaw them completely and pat them dry before cooking to avoid extra water in your sauce. Fresh shrimp will always add a bit more flavor, but the frozen ones do just fine in a pinch.

Pasta acts as the canvas for this luscious sauce. Linguine and fettuccine are great choices because their flat surfaces allow the creamy tomato mixture to cling beautifully. Short pastas like penne or rigatoni also work well if you prefer bite-sized pieces.

White wine brings brightness and depth to the sauce. Choose a dry white wine like Sauvignon Blanc or Pinot Grigio—it should be something you'd enjoy drinking, since its flavor intensifies as it cooks. Avoid overly sweet wines, as they can throw off the balance of the sauce.

Tomatoes form the heart of the sauce. I love using crushed or diced canned tomatoes for ease, but you can also blend whole peeled tomatoes for a smoother finish. The acidity of the tomatoes pairs beautifully with the cream and wine, creating a complex, restaurant-style flavor.

Heavy cream is the final touch, adding silkiness and rounding out the sharpness of the tomatoes and wine. If you prefer something lighter, you can use half-and-half, but the sauce won’t be quite as decadent. A splash of pasta water can also help you adjust the consistency to your liking.

For this recipe, you’ll need a large skillet or sauté pan, a big pot for boiling pasta, and a slotted spoon or tongs to transfer shrimp and pasta without splashing. A wooden spoon for stirring the sauce also helps distribute the flavors more gently.

How To Make This Shrimp Pasta With Creamy Tomato White Wine Sauce

Making this creamy shrimp pasta is easier than you think, and it all comes together in under 30 minutes. Here’s how it unfolds, step by step.

Start by bringing a large pot of salted water to a boil and cook your pasta until al dente. Reserve about a cup of the starchy pasta water before draining—it can help loosen the sauce later if needed.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add your shrimp in a single layer and season lightly with salt and pepper. Sauté for 1-2 minutes per side, just until the shrimp turns pink and opaque. Don’t overcook—it’ll finish in the sauce later. Remove the shrimp and set aside on a plate.

In the same skillet, add a bit more oil if needed, then sauté finely chopped onion until soft and translucent. Stir in minced garlic and cook just until fragrant, about 30 seconds. This is where the foundation of flavor really starts to build.

Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for a minute or two, reducing slightly. Then stir in your tomatoes, along with a pinch of salt, black pepper, and optional red pepper flakes for heat. Let this simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.

Lower the heat and stir in the cream, mixing gently to combine. Return the shrimp to the pan and toss everything together, cooking for another 1-2 minutes just until the shrimp are warmed through. Add the cooked pasta and a splash of reserved pasta water if needed, tossing until the noodles are fully coated in that dreamy, rose-colored sauce.

From start to finish, this dish takes about 25 to 30 minutes. You’ll know it’s ready when the sauce clings beautifully to the pasta and the shrimp is tender and juicy.

Storage Options

If you’re lucky enough to have leftovers, this shrimp pasta stores beautifully for up to 3 days in an airtight container in the fridge. The flavors deepen a bit overnight, making it even more delicious the next day.

To freeze, skip the pasta and store just the creamy tomato shrimp sauce. Pour it into a freezer-safe container and freeze for up to 2 months. When you’re ready to enjoy, defrost in the fridge overnight and reheat gently on the stove before tossing with freshly cooked pasta.

When reheating, it’s best to do so on the stovetop over low heat. Add a splash of cream or milk to loosen the sauce as it warms. Avoid microwaving the shrimp too long, as it can make them rubbery.

Variations and Substitutions

This dish is delightfully adaptable, so don’t be afraid to make it your own.

If you’re not a fan of shrimp, try swapping in seared scallops, lump crab, or even grilled chicken. The sauce is flexible enough to handle a variety of proteins.

Want to sneak in some veggies? Stir in baby spinach, sautéed mushrooms, or roasted red peppers just before adding the pasta. They’ll wilt right into the sauce and add a pop of color and nutrients.

For a dairy-free version, use coconut cream instead of heavy cream. It adds a subtle sweetness that complements the shrimp beautifully. Just make sure your canned tomatoes aren’t overly acidic to balance the flavors.

If you’re avoiding alcohol, simply skip the wine and deglaze the pan with a bit of seafood or chicken broth. Add a squeeze of lemon juice at the end for brightness.

And for a gluten-free twist, this recipe works just as well with your favorite gluten-free pasta. Just keep an eye on the cooking time, as some alternative pastas can overcook quickly.

The best part about this recipe is how easy it is to experiment with. Once you’ve mastered the basic technique, you can mix, match, and customize it to suit your cravings or whatever you have on hand.

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