There's something undeniably comforting about a bowl of shrimp pasta coated in a rich, creamy tomato white wine sauce. The plump, juicy shrimp paired with tender pasta and a velvety sauce creates a restaurant-quality meal that’s surprisingly easy to whip up at home.

I discovered this recipe on a rainy weeknight when I was craving something cozy yet elegant. What started as a pantry clean-out turned into a dish my family now requests on repeat. It's quick enough for busy evenings, indulgent enough for date night, and simple enough that even beginner cooks can master it. Let’s dive into what makes this shrimp pasta truly special.

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

Get ready to add this to your list of go-to dinners. This shrimp pasta isn’t just tasty – it’s a total weeknight hero.

First, it’s impressively fast. You can have everything on the table in under 40 minutes, start to finish. With a few simple shortcuts and minimal prep, it delivers big flavor with little effort.

It’s also wonderfully affordable. Shrimp might sound like a splurge, but when paired with humble pantry staples like pasta, canned tomatoes, and cream, this meal stays budget-friendly without sacrificing flavor.

This recipe also scores big on versatility. You can tweak the spice level, swap out the pasta, or even use frozen shrimp straight from the freezer. It's easy to adapt based on what you have on hand.

And let’s not forget the sauce. That dreamy blend of tomatoes, garlic, white wine, and cream clings to every strand of pasta and every bite of shrimp. It’s tangy, slightly sweet, and rich without being too heavy. The perfect balance.

Ingredients Notes

The magic of this shrimp pasta comes from balancing bold, bright ingredients with creamy, savory ones. You don’t need anything fancy—just a few quality items that work together beautifully.

Shrimp is the star of the show here. I like to use large or extra-large peeled and deveined shrimp for ease. Tail-on shrimp make for a prettier presentation, but feel free to go fully cleaned for convenience. If you’re using frozen shrimp, just thaw them under cold water before cooking.

Pasta provides the canvas for all that delicious sauce. I love using linguine or fettuccine because they hold up well with the creamy tomato sauce, but spaghetti or penne will work just fine too. Be sure to cook your pasta just until al dente—it’ll finish in the sauce and absorb all that flavor.

Canned crushed tomatoes form the base of the sauce. They bring bold tomato flavor and a slight sweetness that balances the acidity of the wine. You can also use diced tomatoes in a pinch, though the sauce won’t be quite as smooth.

White wine adds a layer of depth to the sauce that sets it apart from your average tomato cream pasta. A dry white like Sauvignon Blanc or Pinot Grigio works beautifully. Don’t worry—the alcohol cooks off, leaving behind just a hint of brightness.

Heavy cream ties everything together. It softens the acidity of the tomatoes and gives the sauce that irresistible silkiness. If you prefer a lighter version, you can swap in half-and-half, but the full cream really brings the magic.

You’ll also need a large skillet or sauté pan, a pasta pot, and a wooden spoon or spatula for stirring. A pair of tongs comes in handy for tossing everything together at the end.

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

Making this shrimp pasta is easier than it looks, and everything comes together in one smooth flow once you get started.

Start by boiling a large pot of salted water and cooking your pasta until just al dente. Don’t overcook it—it’ll continue cooking later in the sauce. Reserve about ½ cup of pasta water before draining, just in case you need to loosen the sauce.

While the pasta cooks, heat a large skillet over medium-high heat with a drizzle of olive oil. Season the shrimp with salt and pepper, then sauté them for 1-2 minutes per side, just until pink and opaque. Remove them from the skillet and set them aside so they don’t overcook.

In the same skillet, add a bit more oil and sauté finely chopped onion until soft and translucent. Stir in minced garlic and cook until fragrant—about 30 seconds. Then pour in your white wine, scraping up any bits from the pan, and let it simmer for a few minutes to reduce slightly.

Add the crushed tomatoes and bring everything to a low simmer. Let the sauce bubble gently for about 5-7 minutes, stirring occasionally. Once it thickens a bit, reduce the heat and stir in the cream. Season to taste with salt, pepper, and a pinch of red pepper flakes if you like a little heat.

Return the shrimp to the pan, along with the cooked pasta. Toss everything together until well coated, adding a splash of pasta water if the sauce seems too thick. Let it all warm through for another minute or two, then remove from heat.

From start to finish, this dish takes about 35-40 minutes. You’ll end up with perfectly cooked pasta, juicy shrimp, and a luscious, restaurant-style sauce that feels both cozy and elevated.

Storage Options

This shrimp pasta tastes best fresh, but leftovers can definitely be enjoyed the next day.

To store, transfer cooled pasta to an airtight container and refrigerate for up to 3 days. The sauce may thicken in the fridge, but a splash of cream or water when reheating will bring it right back to life.

If you're planning to freeze it, do so without the shrimp for best texture. The sauce and pasta can be frozen for up to 2 months. Add freshly sautéed shrimp when you're ready to serve for that just-cooked flavor.

Reheat gently on the stove over medium-low heat, stirring often. Avoid high heat so the cream doesn’t separate. The microwave also works—just cover the dish and use 50% power to warm it slowly.

Variations and Substitutions

This recipe is super flexible, which makes it great for using up ingredients you already have or adapting it for dietary needs.

If you’re not a fan of shrimp, try it with chunks of seared chicken breast or even sautéed scallops. You can also use a mix of seafood—like a seafood pasta medley—for a fancier twist.

Want to make it vegetarian? Simply skip the shrimp and add sautéed mushrooms or spinach instead. Chickpeas are another great protein-rich swap that pairs beautifully with the creamy tomato base.

For a spicier version, double up on red pepper flakes or stir in a spoonful of Calabrian chili paste. You could also add a splash of hot sauce for extra heat.

Prefer a dairy-free version? Use full-fat coconut milk in place of cream. The flavor will be slightly different—more tropical—but still delicious and creamy.

This shrimp pasta is endlessly customizable, so don’t be afraid to make it your own. Whether you tweak the ingredients or follow the recipe to the letter, it’s guaranteed to become a staple in your dinner rotation.