Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There’s something undeniably comforting about twirling a forkful of pasta through a rich, creamy sauce, especially when it’s laced with juicy shrimp, sun-ripened tomatoes, and just a whisper of white wine. This Shrimp Pasta with Creamy Tomato White Wine Sauce is like a warm hug in a bowl — indulgent, yet light enough to enjoy year-round.

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I first made this dish after a weekend trip to the coast, armed with a bag of fresh Gulf shrimp and a desire to recreate a restaurant meal I couldn’t stop thinking about. Since then, it’s become our go-to for date nights at home, impress-the-guests dinners, or even a random Tuesday when we need something special.

Whether you're craving something fast and fancy or just want to switch up your pasta routine, this recipe hits all the right notes. Let’s dive into why you’ll be making it again and again.

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

Get ready to fall head over heels for a pasta dish that feels gourmet, but couldn’t be easier to make. This creamy shrimp pasta isn’t just rich and flavorful — it’s also surprisingly weeknight-friendly.

First, it’s fast. You can have this dish on the table in under 30 minutes, start to finish. That’s less time than it takes to wait for takeout, and way more satisfying.

It’s also easy enough for beginners. Don’t let the fancy-sounding sauce fool you. The ingredients are simple, and the steps are straightforward — you’ll be shocked at how effortlessly it comes together.

Flavor-wise, it’s a home run. The shrimp bring a natural sweetness, while the white wine adds a bright acidity that balances the richness of the cream. The tomato base ties it all together with a subtle tang that cuts through the decadence just right.

And of course, it’s crowd-pleasing. Whether you’re feeding picky eaters or entertaining seafood lovers, this dish is always a hit. You can easily scale it up for dinner parties or keep it cozy for two.

This recipe also invites creativity — and we’ll get to that in the variations section. But first, let’s talk about what makes this pasta so magical.

Ingredients Notes

The beauty of this shrimp pasta lies in how a few simple ingredients combine into something truly restaurant-worthy. Don’t be tempted to skip or substitute too much on your first try — each element plays an important role.

Shrimp is the star of the show here, so it’s worth buying the good stuff. I recommend large or jumbo shrimp, peeled and deveined. Tail-on shrimp look elegant for presentation, but tail-off is a bit more practical for eating. Frozen shrimp work just fine — just be sure to thaw them completely before cooking.

The tomatoes add depth and brightness. A can of crushed or diced tomatoes forms the base of the sauce, giving it a mellow acidity that complements the cream beautifully. You can also toss in a handful of cherry tomatoes for added texture and sweetness if you have them on hand.

Dry white wine is key to building the flavor of the sauce. It adds complexity and helps deglaze the pan after cooking the shrimp. Sauvignon Blanc, Pinot Grigio, or even a dry rosé will work well. Don’t use cooking wine — it won’t give the same clean flavor.

Heavy cream brings the richness that makes this dish so luxurious. If you’re looking to lighten it up, you could use half-and-half, but the texture won’t be quite as velvety. The cream helps mellow the acidity of the tomatoes and ties all the flavors together into a smooth, silky sauce.

Pasta shape matters more than you might think. Long noodles like linguine or fettuccine are classic here, helping the creamy sauce cling to every bite. But short shapes like penne or rigatoni work too, especially if you're feeding younger eaters or reheating leftovers.

You’ll also want a large sauté pan or deep skillet, plus a pot for boiling pasta. Nothing fancy — just make sure your pan is big enough to hold everything when you toss it all together.

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

Making this dish is way easier than it looks — the trick is to prep your ingredients first, because everything comes together fast once you start cooking.

Start by bringing a large pot of salted water to a boil. Cook your pasta according to package instructions until it’s just shy of al dente. You’ll finish cooking it in the sauce later, so don’t overdo it here. Drain the pasta and set it aside, reserving a cup of the starchy cooking water just in case.

While the pasta cooks, pat your shrimp dry and season them lightly with salt and pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until they’re pink and opaque. Don’t overcrowd the pan — cook in batches if needed. Transfer the cooked shrimp to a plate and set aside.

In the same skillet, reduce the heat to medium. Add a touch more oil if needed, then sauté diced shallots or onions until soft and fragrant, about 3 minutes. Add minced garlic and cook for another 30 seconds, just until golden and aromatic. Now, deglaze the pan with your white wine — let it bubble for 1–2 minutes to cook off the alcohol.

Next, stir in your crushed tomatoes and let everything simmer together for about 5 minutes, allowing the flavors to meld. Then pour in the heavy cream and stir until the sauce turns a beautiful blush pink. Let it simmer gently for a few more minutes to thicken slightly.

Return the shrimp to the skillet along with the cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Cook for another 2–3 minutes until everything is heated through and the pasta is perfectly coated.

The whole process takes about 25–30 minutes from start to finish. You’ll end up with a rich, flavorful dish that looks elegant enough for a special occasion, but is simple enough for any night of the week.

Storage Options

This shrimp pasta is best enjoyed fresh, but leftovers can absolutely be saved for later — and they’re pretty tasty the next day.

To store, let the pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. The sauce may thicken as it sits, so be sure to reserve a bit of pasta water or add a splash of broth when reheating.

I don’t recommend freezing this dish, as cream-based sauces can separate when thawed, and shrimp tend to get rubbery. If you must freeze, do so without the shrimp and add freshly cooked ones when reheating.

To reheat, use a saucepan over medium-low heat with a splash of water or cream to revive the sauce. You can also reheat in the microwave, stirring every 30 seconds to ensure even warming. Be careful not to overcook the shrimp during reheating — they just need to be warmed through.

Variations and Substitutions

One of the best things about this shrimp pasta is how customizable it is. You can easily adapt it to fit your pantry, your dietary needs, or whatever ingredients you’ve got on hand.

For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic. It gives the sauce a subtle heat that balances beautifully with the cream and tomatoes.

Want to make it dairy-free? Swap the heavy cream for full-fat coconut milk. It adds a slightly different flavor but still gives you that creamy texture. Use olive oil or vegan butter to sauté instead of traditional butter.

Not a fan of shrimp? No problem. This sauce pairs wonderfully with scallops, grilled chicken, or even sautéed mushrooms for a vegetarian twist. Just adjust the cooking times accordingly.

If you're trying to cut back on carbs, you can serve the sauce over zucchini noodles or spaghetti squash instead of traditional pasta. It’s just as satisfying and adds a nice veggie boost.

And of course, you can toss in extras like baby spinach, sun-dried tomatoes, or roasted red peppers to bulk up the dish with even more flavor and color. Don’t be afraid to play around!

The more you make this recipe, the more you’ll find little ways to tweak it to your taste. That’s the beauty of a great pasta dish — it grows with you.

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