Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

There's something irresistible about the way shrimp sizzles in a hot pan, releasing that savory sea-sweet aroma that instantly makes your mouth water. Toss that shrimp into a creamy tomato and white wine sauce, then swirl it all together with tender pasta—and you've got a weeknight dinner that feels like a restaurant-worthy treat.

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I first whipped this up on a chilly evening when I needed comfort food fast but didn't want to sacrifice flavor. A splash of white wine from the open bottle on the counter and a handful of pantry staples turned into one of the most requested meals in our home. It's quick, easy, and totally satisfying—the kind of dinner you'll want on repeat.

Let’s dive into what makes this Shrimp Pasta With Creamy Tomato White Wine Sauce a must-try for your next dinner.

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 hits all the right notes—rich, tangy, silky, and just the right amount of indulgent. This isn't just another shrimp pasta recipe; it's a whole experience in a bowl.

First, it’s weeknight-friendly without feeling rushed or basic. You can get this on the table in under 30 minutes, but the flavors suggest you’ve been simmering away all day.

It’s also wonderfully budget-conscious. You don’t need a fancy wine or imported tomatoes to make this shine. A simple can of crushed tomatoes and that half-glass of wine left in the bottle are all you need to create magic.

Another reason to love this dish? It’s ideal for both casual family dinners and date night at home. The white wine sauce adds a touch of elegance, while the shrimp keeps it light and fresh.

Plus, this pasta is a master of flexibility. Not into shrimp? Swap it out. Gluten-free pasta? Go for it. You can customize this dish endlessly while keeping the creamy, dreamy core intact.

Now that you're fully sold, let’s talk ingredients.

Ingredients Notes

This dish comes together with a few essential ingredients, each pulling its weight to build layers of flavor and texture. From the pasta to the shrimp and the luxurious sauce, everything here serves a purpose.

Pasta is the backbone of this recipe, and I like to use fettuccine or linguine for this one. The long strands wrap beautifully around the sauce and shrimp, delivering the perfect bite every time. If you prefer something shorter like penne or rigatoni, that works too—just be sure to cook it al dente.

Shrimp is the protein star here, and fresh or frozen (thawed) shrimp both work beautifully. I recommend using medium to large shrimp, peeled and deveined, with tails off for easier eating. A quick sear is all it needs—shrimp cooks fast, so keep an eye on it to avoid rubbery results.

Tomatoes bring depth and brightness to the sauce. I use crushed canned tomatoes for their consistency and robust flavor. They break down nicely into the sauce without being too chunky. If you love a bit of texture, fire-roasted tomatoes add a lovely smokiness.

White wine is what gives this sauce its signature elegance. A dry white wine like Sauvignon Blanc or Pinot Grigio works best. It balances the acidity of the tomatoes and cuts through the cream with just the right amount of sharpness. Don’t worry—the alcohol cooks off, leaving only flavor behind.

Heavy cream pulls everything together. It mellows out the acidity of the tomatoes and wine, transforming the sauce into a silky, cohesive coating for the pasta. If you're lightening things up, half-and-half can be used, but the final result will be less rich.

As for equipment, you’ll need a large skillet or sauté pan to build the sauce and a big pot for boiling pasta. Tongs come in handy for tossing everything together at the end.

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

Bringing this dish to life is easier than you’d expect. It’s a simple, straightforward recipe that rewards you with big, bold flavor.

Start by cooking your pasta in a large pot of salted water until al dente. This usually takes about 8–10 minutes, but check the package for specific timing. Before draining, reserve about a cup of pasta water—this starchy liquid is perfect for adjusting your sauce later if needed.

While the pasta cooks, heat a bit of olive oil in a large skillet over medium-high heat. Add your shrimp in a single layer and sear for about 2 minutes per side until they turn pink and slightly golden. Remove them from the pan and set aside.

In the same skillet, lower the heat to medium and toss in some finely chopped garlic. Let it sizzle for about 30 seconds—just until fragrant—then pour in the white wine to deglaze the pan. Scrape up any browned bits from the bottom; that’s pure flavor gold right there.

Once the wine has reduced slightly, stir in your crushed tomatoes and let the sauce simmer gently for about 5 minutes. This is when the flavors start to meld and deepen. Then, add the heavy cream and stir until the sauce takes on that luscious, pink hue.

Return the shrimp to the pan, along with your cooked pasta. Use tongs to toss everything together, making sure the pasta is fully coated in sauce. If it looks too thick, add a splash of that reserved pasta water to loosen it up.

Total cook time from start to finish is right around 25–30 minutes. What you get is a creamy, tangy, beautifully balanced pasta dish that feels like something out of your favorite Italian bistro.

Storage Options

If you find yourself with leftovers (lucky you!), this pasta stores well for next-day meals. Let it cool completely before transferring to an airtight container.

In the refrigerator, the pasta will stay fresh for up to 3 days. Since shrimp can toughen when overcooked, avoid reheating too aggressively.

For longer storage, you can freeze the sauce separately (without the pasta or shrimp) for up to a month. Just thaw in the fridge overnight and reheat gently before tossing with freshly cooked pasta and shrimp.

To reheat, add a splash of milk or cream to loosen the sauce, and warm everything slowly on the stove over low heat. Stir frequently and only heat until warmed through.

Variations and Substitutions

One of the joys of this recipe is how easily it adapts to different preferences and pantry staples. You can switch things up without losing the heart of the dish.

Try swapping the shrimp for seared scallops, shredded chicken, or even sautéed mushrooms for a vegetarian twist. Each option brings its own flavor while still playing beautifully with the creamy tomato sauce.

If you're dairy-free, you can substitute the heavy cream with coconut milk or a plant-based cream alternative. Just note that coconut milk will slightly change the flavor profile—but in a lovely, tropical way.

For a touch of heat, add a pinch of crushed red pepper flakes when sautéing the garlic. It adds just the right amount of warmth to contrast the richness of the sauce.

Want to make it gluten-free? Use your favorite gluten-free pasta, and double-check that your wine and tomato products are certified gluten-free.

And finally, if you’re not a fan of white wine or don’t have any on hand, you can use a splash of chicken broth or even pasta water to deglaze the pan. You’ll lose some complexity, but the sauce will still come together beautifully.

Don’t be afraid to experiment a little. This recipe is forgiving, flexible, and totally open to personalization. Have fun with it, and make it your own!

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