Spaghetti with Shrimp in a Creamy Tomato Sauce
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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 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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This recipe is SO good.
I was looking to change up my Thursday night shrimp meal and came across your site and this recipe. Instruction were super easy to follow; really liked having the photos of what it’s supposed to look like as it’s being made. Got rave reviews from my family.
Digging into more of your recipes! THANK YOU!!
That’s wonderful, Coco! I hope you’ll find many more to enjoy here!
This was SO good! My boyfriend told me if I keep making meals like this, he’s going to propose next week! 😂 seriously this was so good! I didn’t have heavy cream, so I used milk and butter.
Hi Christine! That’s wonderful. I’m so glad it was a hit. Thank you for sharing.
Absolutely delicious!! Highly recommend!!! Easy to make! I didn’t even bother frying the shrimp separately, after I peeled them I just put them into the sauce for about 5 mins to cook and they turned out perfect!
Thank you so much for you wonderful review, Luda! I’m so happy you enjoyed it!
I keep forgetting to rate the top of the ones I’ve tried (ugh). But, everything has been great, so far. I liked the taste of this one so I’m rating it a five but my husband said the pasta was pasty. So, what do you think I did wrong?
Hi! I’m glad you liked the taste of it. Sorry to hear about the pasta. Often, that happens when it’s cooked in too little water, overcooked, or left to sit for too long.
I have made this pasta and I love it. I have a question. Can I make the sauce in the morning without the shrimp, and keep it in the refrigerator and then reheat at dinner time
Hi Joyce, I haven’t tried that myself, but I bet that could work. If you experiment, let me know how you liked the recipe.
Fabulous recipe! I used what I had: Zatarain’s Cayenne Pepper instead of pepper flakes, shaved parm instead of grated and fresh basil from my garden! The creamy tomato sauce would be great with just pasta (if you had no protein)! I love this recipe…Way to go Natasha! 🥂
Thank you for sharing that with us, Carrie! We’re happy to know that you enjoyed it!
Wow!! What a great recipe kinda lost threw the old school… glad I found this one delicious. Thanks Natasha:)
You’re very welcome. Thank you for the review. I am happy you found this recipe. Enjoy!
This was really really good! I had to make some substitutions based on what I had on hand but it still came out yummy. I used 28oz canned diced tomatoes drained instead of fresh tomatoes, chopped red onions and fettuccine pasta. I can’t wait to try this recipe again using the original ingredients but this recipe is definitely a winner!
Hello there, thank you for your awesome review. I’m glad it was a success using some substitutions that you made. Thanks for sharing that with us!
The photos of the finished dish are a little deceiving. According to the recipe, the tomatoes are cook but in the photos they appear uncooked. Perhaps a note should be added to the recipe that fresh, chopped tomatoes may be added to the finished dish for serving. (That’s what I plan to do.)
This was SO yummy! Hubby said this was the best shrimp dish he’s ever had. Of course, I did make a few slight changes per our preference and what I had on hand. I did double the sauce because more sauce is never a bad thing! Very easy to make and delicious. This is def a keeper!
Sounds wonderful! Thanks to you both for trying out this recipe and for sharing your great review with us. Sounds good about the sauce, that’s a nice decision if you love more sauce.
I tried this recipe for dinner yesterday because it doesn’t require actual tomato sauce. (Tomato sauce usually bothers me but fresh tomatoes don’t). I used cooked shrimp instead to quicken the process & I put the cooked shrimp in just at the end to warm it up. It turned out delicious & the family loved it. I know I will be making this more often.
Thank you so much for sharing those changes with is Ingrid.
Made this last night. We love it! I like more sauce so increased the recipe. Delish!
That’s just awesome! I’m so happy you’re enjoying this recipe!
Thank you, Natasha, for another
great recipe. There is only one
thing which I highly recommend
you change. Cook your shrimp
in their shell and it will give them a lot more flavor. Once you try it you will be a convert.
Hi James, thank you for the tip! Do you do that with all shrimp recipes? I’d love to hear about your favorite shrimp recipes.
We loved this recipe. Will absolutely make again!
So great to hear that, Ilona. I think this is going to be one of your favorites!
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!
Can I skip the wine?
Hi Noura, the wine really makes the flavor shine in this dish. I don’t think it would be the same without it. You could substitute with chicken broth if needed but it wouldn’t be as flavorful.
Hey Natasha
Love your recipes so much…already subscribed.
Watched this shrimp pasta you made & was wondering What dry wine you used. I try to use what is shown if I can, but would like to know what one you used. Look forward to hearing back from you. thx bunches
A warm welcome to you! Thank you so much for subscribing!
I made this and it was absolutely delicious..my 8 year old son gave it a 9/10…I added some chili lemon pepper herb mix which gave it some extra kick. Super easy to make.THANK YOU!!! I have subsribed 🙂
Hi Dawn! I’m so happy your son loved this recipe!!
I’ve made this recipe many times and it’s amazing and everyone loves it. *Now I need to try a dairy free option…do you think I could substitute coconut milk or something else for the cream (even if I need to corn starch slurry it up a bit)? Thank you for your thoughts!
Hi Kristina, I honestly haven’t tried this without the cream or substituting it. If you experiment please let me know how you like it!
Well I did it with coconut milk and it was definitely different but still very good. I used close to a cup and a half and did add a slurry. If you must be dairy free, it can be done. 🙂
Thank you so much for getting back to us with the results, Kristina! We appreciate your feedback!
hi you said 1 cup dry white wine: Sweet wine won’t work
which is sweet wine and which is dry
Hi Manuel, a dry wine would be something like Chardonnay.
Love this recipe…I love every recipe of yours that I have made. They are well received!
I’m happy to hear how you’re enjoying the recipes! Thanks for following and sharing your great review!
Is there anyway to convert this dish to be able to cook in a pressure cooker?
Hi Cady, I honestly haven’t tested this in a pressure cooker so I’m not sure. Most pressure cooker versions need some or even significant changes to work properly and I just haven’t experimented.
Thanks so much! We enjoyed it so much and now planing to do it for a party . What others dishes would you recommend with this pasta ? Thank so much
Hi Lilly, I really like it with just a fresh green salad, but you can also serve it with a number of fresh veggie salads like this one: https://natashaskitchen.com/2015/04/27/cucumber-feta-salad-recipe/, or this cucumber tomato salad: https://natashaskitchen.com/2013/08/21/cucumber-and-tomato-salad-recipe/, or even the sliced cucumbers recipe we have posted. There are so many options! 🙂
Hi Natasha will this work without wine?
Hi Mila, the wine really makes the flavor shine in this dish. I don’t think it would be the same without it. You could substitute with chicken broth if needed but it wouldn’t be as flavorful.
Hi Mila, I just made it tonight with broth and a little lemon juice and my family really liked it. It probably would be even better with wine 🙂
Hi Natasha,
I plan on cooking this for my family this evening and am wondering if you could give me a ballpark estimate of how long it takes for the sauce to evaporate down?
Thanks,
Travis Y in Atlanta, GA
Hi Travis – ballpark would be 7-10 minutes. I hope you love the recipe!
Thanks so much for getting back to me so quickly on this! And I’m sure we will love it!
Have a great afternoon!
My pleasure Travis! 🙂
Hi Natasha,
Just finished with dinner and my wife and my son loved your recipe!
They asked me already to cook it again…
I will definitely browse your other recipes as well.
Thanks from Doha, Qatar,
Robert
Hello Robert! I’m glad to hear your whole family enjoys the recipe! Thanks for following and sharing your excellent review! 🙂
Can coconut oil be substituted for butter?
Hi Ranae, I haven’t tried that substitution to see how it would alter the flavor but I think it’s worth an experiment. Let me know how you like it if you test it out 🙂
This recipe sounds awesome ! I plan to make it soon. I wanted to let people know that when cream has been called for in other recipes I have successfully used evaporated milk as a substitute. Thanks for your simple and delicious recipes
Thank you for that great tip Linda! I’m so glad you enjoyed that!
I loved it! But i added an extra cup of wine 😁 and I cooked the shrimps with shrimp broth and other spices. My bf even had 4 refills.
I’m hapy to hear you both love the recipe! Thanks for sharing your great review Cindy 🙂
I added roasted red peppers & frozen chopped spinach. I used 4 oz cream cheese 1/3 less fat & 2% milk instead of heavy cream (healthier side). Delicious! Thanks for the recipe!
You’re welcome Cristina! That sounds fantastic! Thanks for sharing 🙂
This recipe was incredible! My 4 year old has never asked for seconds before until tonight when I made this! I was worried at first because the liquid wasn’t evaporating very quickly, but it turned out great! This ones going in the rotation 🙂
WOW! What a compliment! I’m happy to hear the whole family enjoys this recipe! Thanks for sharing Amanda 🙂
Oh no! I accidentally added the cream in with the wine. Any suggestions?
Hi Molly, since the wine needs to cook out, I would suggest simmering the mixture for some time to reduce it down. you may need to add more cream at the end to give it that creamy consistency. If you simmer cream for too long, it will separate and turn into more of a buttery consistency. I think you can still save it by cooking it down. Let me know how it went! Sorry I didn’t see your comment from last night until this morning.
What type of wine did you use in this recipe?
Hi Darlene, I’m not sure if you are asking Molly or myself, but I used Chardonnay.
I love this recipe. My family always asks me to make it for them. I am trying one of your other recipes tonight. Thank you very much for the great recipe ideas. I can’t wait to make other dinners.
You’re welcome Tracy! Thank you for sharing your wonderful review!!
Hi Natasha,
Is it ok to use canned tomatoes instead of fresh ones?
Right now the fresh ones don’t have much flavor and are quite expensive as well..
Hi 🙂 I do think it would taste better with fresh, but one of my readers, Mary Anne, wrote that she tried it with canned: “I used an organic tomatoes in can, I tried to be creative 🙂 It was a little sour for me so added a little sugar to cut the sour taste and add a little more cream. Great recipe. We loved it 🙂 I kept your recipe, will cook it again. Next time I will cook it according to your recipe with fresh tomatoes. Thank you!” I’m not sure how much to recommend using since she didn’t mention it; I think 2 cans?? but you should probably drain them.
I already made it with fresh tomatoes.
Today’s lunch was pasta day!
It’s such a great sauce, I fell in love with it.
Thank you!
Forgot to rate it!
It should be 10 stars not 5 :))
Awesome, thank you!! 🙂
Natasha I have Sherry left from beef stroganoff I made last week (btw it was delicious!), can I use that instead of white wine?
I wish I had a definitive answer but I just haven’t tested this with sherry to know how it would affect the overall flavor. If you test it out, let me know how you like it 🙂
We loved it!!!! I had friends over and it was well praised!!!! can’t wait to repeat! honesty thank you so much for your recipes!!! You are my first go to website for ideas. We were scrolling through your Instagram with my hubs yesterday picking out what to cook next:)
So nice to hear! Thank you for sharing your awesome review Olya! 🙂
Can you use anything else besides wine
Hi Jane, you could substitute with broth but it really wouldn’t be the same or as good in flavor. The wine really makes this dish great 🙂
Natasha you never let me down! I literally just finished making this and i had to tell you how DELICIOUS this recipe is! I also did your shrimp tea canapés as appetizers and WOW!
Kelly, thank you for such a rave review and you are very welcome 😁.
which do you recommend, this recipe or the creamy shrimp alreado pasta recipe?
Hi Mary, they are both pretty different in flavor. I think if I had to choose a favorite, it would be this one because the sauce is lighter and I love the tomato alfredo 🙂
Thank you Natasha for such a great recipe! I made this twice last week, both times for company, and everyone raved about it. It’s already on the request list for our next gathering. I put mine over spaghetti squash (low carb) and it was still delicious. 🙂
I’m so happy you all enjoyed it!! 🙂
Thank you Natasha for a great easy to understand food blog. I love it that the Russian and Ukrainian etc recipes are converted to english measurements..ugh I hate those grams 😥. This is one of my favorite recipes by far. So easy! And yet every time i feel like I’m at a fancy restaurant (even though I’m sitting in my pajamas finishing the leftovers after putting the kiddos to sleep🤗)
Just wanted to let you know I appreciate your work!
I’m so happy to hear that!! Thank you for sharing your feedback – it is so encouraging!! 🙂
I don’t usually leave reviews but I had to this time because it is that delicious!
That’s so great Miranda! It sounds like you have a new favorite! 😁
This is one of the most delicious pasta dishes. Don’t be put off by the homemade sauce-it’s really easy! Rave reviews!! Thank you!
I’m so happy you loved it!
Hi, does this pasta have a lot of sauce? Maybe just the photos don’t look like there is. I also wanted to point out that the caprese skewers aren’t in the italian category ☺
Hi Ana, thanks for the tip! Fixed! 🙂 When we redesigned our site, we recategorized hundreds of recipes so we were bound to miss something 🙂 The noodles aren’t swimming in sauce but it is pretty saucy – definitely not dry.
Cheesecake factory serve shrimp scampi that we absolutely love and I’ve been trying to recreate it at home but always missed something. its tomatoes! This sauce is spot on! Thank you! Very glad that I gave it a try! we also love this with chicken 🙂
Rita, I’m so happy to hear that! Thank you for sharing your great review!
On my request my husband made this for the first time tonite as our Valentine’s Day dinner. The meal reminded me of a dish I’ve had in a high end restaurant. It was simply delicious. The only change he made was to the seasoning. We are from the south so he substituted cajun spices for the salt and pepper.
Kelli, I’m so glad you liked it, I’m very happy that it brought some nice memories. Thank you for sharing your wonderful review 😃.
I requested this meal for Valentine’s Day after seeing it on Pintrest. My husband is cooking it right now. It smells amazing. I can’t wait to taste it. I’ll rate it once we’ve had supper.
Hey Natasha, Can you use just water in place of white wine? Or something else? As muslims we cant put it in our food, but the food looks very yummy
Hi 🙂 You can use chicken broth and then add a little lemon juice in end to taste for a little more flavor 🙂 Enjoy!
Tried this tonight – it was delicious!
I’m glad you liked it 😀.
Such a simple meal that had a fantastic flavor. I am a single grandma, and my grand children loved this. Thank you and I will be trying more of recipes.
Diane, thank you for such a nice review 😀. I’m so glad your grand children loved it.
Such a simple yet delicious dish! A new favorite in our family! Thank you for sharing this recipe Natasha 🙂
Oh I’m so happy you liked it! Thanks Dina 🙂
Will imported white cooking wine work in this recipe?
Hi Valentina, I haven’t tried it with imported white cooking wine. I tried a basic cooking white wine and it wasn’t as good as dry white wine. There are usually some things added to cooking wines that make them undrinkable and will alter the flavor of a dish. I think it would still work, but not as well as a bottle of dry white table wine.
Hi Natasha. I just wanted to ask if there’s any salad that goes with this dish that you would recommend? Thanks.
I really like it with just a fresh green salad, but you can also serve it with a number of fresh veggie salads like this one: https://natashaskitchen.com/2015/04/27/cucumber-feta-salad-recipe/, or this cucumber tomato salad: https://natashaskitchen.com/2013/08/21/cucumber-and-tomato-salad-recipe/
delicious!!! My husband and I loved it!!!!!
Dana, thank you for the great review, I’m glad you guys enjoyed it :).
I love all of your recipes, but this was a major hit!!!! Thank you.
I’m so happy to hear that. Thank you Alla for the awesome review!
If you don’t want to to use wine can you substitute??
Rosie, the wine provides a really good depth of flavor. You can substitute with chicken broth but the flavor won’t be the same. It will still taste good, just not the same. Let me know what you end up doing :).
I’m absolutely in love with this recipe, although not a big fan of any pasta… But this is DELISH!!!! Even my kids love it!
I’m so happy you all love it :). My son loves it too!
This recipe has been with me since my first date with my now fiancé! We love love love it! He’s not a big fish fan so we swap grilled chicken and it’s just as tasty. It will be one of my go to dishes for a long time. Has a special place with us 😉
Maddie, thank you for such a great review 😀 and I can’t wait to try it with chicken as well.
Hi Natasha. This is an amazing dish that’s always on my rotation. I was just wondering if I could use canned diced tomatoes instead of fresh ones? I understand fresh is better, but I was hoping to use up my Kirkland organic diced tomatoes. If yes, how much do I need? Each can is 14.5 oz. Thanks!
One of my readers, Mary Anne wrote that she tried it with canned: “I used an organic tomatoes in can, I tried to be creative 🙂 It was a little sour for me so added a little sugar to cut the sour taste and add a little more cream. Great recipe. We loved it 🙂 I kept your recipe, will cook it again. Next time I will cook it according to your recipe with fresh tomatoes. Thank you!” but I do think it would taste better with fresh. I’m not sure how much to recommend using since she didn’t mention it I think 2 cans?? but you should probably drain them.
Hi Natasha,
Making it for my friends tonight and was wondering how can I prepare it as much as possible prior to their arrival and still serve it hot and fresh?
My though was to cook pasta, shrimp and sauce and once guests arrive – preheat sauce and add cream, and everything else? Would that be the best or will that not work well?
Hi Yuliya, so sorry I totally missed your comment somehow. I hope your dinner party went well. I think that your ideas would work well.
Thank you! This is excellent.
If I don’t like diced tomatoes… Can I use tomato sauce? And if so how many?
Asheria, I haven’t tried to use tomato sauce in this recipe so can’t really recommend it. I do think, fresh tomatoes will taste best. If you experiment, let me know how it goes :).
I made this last night, it was simple to make & quick!
Thank you for sharing! 🙂
Thank you Kate for the great review! 🙂
This was Sooo delicious! Everyone loved it and I plan on making it again! I skipped the wine and didn’t substitute anything for it and it was still Sooo good! Thanks for the recipe!
Alina, thank you for the great review and its good to know that it taste great without wine too :).
what can i say it is DELICIOUS. one think you need to be a big fan of basil (this is me and my husband). Thank you so much for this recipe.
I’m so happy you both enjoyed the recipe 🙂
Hi Natasha! I want to make this pasta for a crowd this Sunday, and will be making 3x the sauce. If YOU had to triple the recipe, would you add 3 cups of wine? I’m wondering if 3 cups will be too much (if it will evaporate all the alcohol)? The only time I’ve cooked with wine before is with your creamy rice recipe, which was sooo good!
Also if I put 3x as much pepper flakes (3/4 tsp) do you think it will be too spicy? I need it to be kid friendly. I guess I could always add less and try as I go along but was wondering on your input (how you would do it), thank you!
I have not tried tripling yet, but If I were to triple the recipe, I would triple it straight across, meaning tripling the white wine. Although, it will take you a long time to boil it down. If I were tripling it, I would divide it into two large pans and cook them at the same time. Let me know how it goes. and, be sure to taste the sauce before turning off the heat to make sure that it has had enough time to boil down and is not too strong with the wine.
The pepper flakes don’t add much heat at all in this recipe, but if you’re concerned you can cut it in half and it will still taste great.
I cooked the sauce in two different pans like you suggested and the wine evaporated pretty fast! Thank you for the suggestion! I also added a pinch of sugar and a little more cream to make more of the sauce;) also I just went with a little chilli powder instead of the pepper flakes. Everyone LOVED it!!! Thank you!
I’m so happy to hear that it worked out 😀 and thank you for reporting back.
Hi Natasha,
I would love to try out this recipe. But can you please tell me a substitute for the Dry white wine.
Some of my readers have tried using chicken broth instead or a little lemon juice for added flavor. The white wine produces the richest flavor, but if you prefer not to use it, it’s not absolutely necessary 🙂
OMG are you kidding – this was SENSAAAAAATIONAL! Didn’t have white wine so used 3/4 cup fish stock with happy dose of fresh squeeze lemon and splash of white wine vinegar. Also combined this recipe with your other one – Creamy Shrimp Alfredo Pasta, had 3 cloves of garlic and paprika to the prawns with salt and pepper, added chopped mushrooms with the tomatoes etc IT IS AWESOME. This recipe is SAVED! Thank you Natasha you’re a big star!
Jules thank you so much for that amazing review! 🙂 You’re so nice 🙂
I love how you post the estimated price of your recipes on your site. It will be a great day way of being able to calculate approximately how much it is going to cost when I go shopping. I know I am going to be using your site a lot now that I found it. ☺
I’m so glad to hear that you are enjoying the site. Thank you so much for the great feedback 🙂
This sounds amazing… will be making it later on today:) do you think I can use frozen cooked shrimp? That’s what I happen to have in the fridge right now, and would I skip the step of sautéing it?
They would work. I haven’t been able to make pre-cooked shrimp taste quite as good as home-cooked and they tend to shrink when you re-heat them, but it will work :).
Scrumptious dish. Can’t believe I made it. Tasted like we were dining in an exclusive restaurant. Recipe easy to follow…can’t wait to have it again!
I’m so happy to hear that! Thank you so much Sara for your awesome review 🙂
Hi,
I have made this recipe at least three times now. I blitz half the tomatoes so its a little more saucy.
Great recipe. Love love love this dish it is so tasty. Thank you for sharing Natasha.
Jess, I’m so glad you loved it, thank you for your awesome review. I’m all smiles :D.
Just made this for dinner tonight…it was a total winner! Thanks!
I’m so happy to hear that! So, now I must ask (seeing your website is freezer friendly moms) – do you think this would be freezer friendly? 😉 Thanks for the great review 🙂
Made this dish twice. It’s really good 🙂
Thank you for the great review! I’m so happy you loved it 🙂
Hi Natasha! I’m gonna be making this dish for my birthday but I’m still puzzled if green onion is synonymous with spring onion. If they’re not, please tell the difference. Thank you so much. Oh by the way, I’ve just finished watching the demonstration and it made me feel hungry to be honest. :))))))
Hi Jose, Green onion, spring onion, and scallion are used interchangeably (same thing!) :)I’m so happy to hear that it made you hungry. Hearing that is like getting a great big thumbs up. Thanks so much Jose 🙂
I never leave reviews, but a friend of mine posted this dish on Facebook one night and I asked her for the link which brought me here. I have now made this twice, as it is one of me and my boyfriends absolute favorites! I use a small white onion opposed to green onions, but other than that I followed it to a tee. I purchased the cheap white cooking wine that is next to the olive oils, this dish is FANTASTIC and comes together so fast! thank you!
I’m so happy you loved it 🙂 Thank you so much for the awesome review! 🙂
Natasha- is there a brand name of dry white wine you would recommend? for someone who doesnt know anything about wine 🙂 I tried to look for the wine you had pictured but apparently its only in Idaho…
Thanks!
I’m not super well versed in wines but I think any dry wine would work. Since there are hundreds of different brands, your best bet is to ask the wine specialist at your local grocery store. Ask them for a dry white wine that is reasonably priced (about $10) – you don’t need to break the bank to get somethign that will work well and the wine specialist in the grocery store will usually point you in the right direction. I usually buy the Ste Chapel and you’re right; it is produced in Idaho :).
This dish came out soooo good! I made it for dinner last night. Since I had some chicken breast I used that instead of the shrimp. I also added some parsley since I had that in my fridge as well. It was very delicious and I plan on making it again and again! Thanks for the recipe.
Thank you for the great review Olga and great job on improvising :).
Can i use anything else for the white wine?
The white wine really enhances the flavor of the dish, but you could replace it with chicken broth if you don’t have the white wine; I can’t guarantee the same amazing results though, but it will still be tasty 🙂
I made this last week and it was fantAstic. My boyfriend took the leftovers to work and has been asking me all week to make it again – which I am tonight. Used a nice flavourful California Chardonnay and let it simmer down for a good 20 minutes, which made the sauce even richer and more luxuriant.
Sooo decadent and yummy.
Thanks!
That does sound wonderful! I’m so happy you enjoyed it 🙂
This was so simple to make but soooo delicious!!!!! Thanks Natasha! This is one of my new shrimp favorites 🙂
That’s fantastic! Thanks Kristina 🙂 I’m so glad you found a new favorite!
Can I substitute goat cheese for the heavy cream? Thanks! Can’t wait to try!
I haven’t tried it so I can’t really recommend it. You’ll have to experiment. If you try it, do let me know how it turns out. Someone else might have the same question.
having trouble with the sauce. The wine won’t evaporate.
Try cooking it on higher heat. That will cause it to evaporate faster.