Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

Introduction: Is it Possible to Make a Luxurious Dinner in Under 30 Minutes?

In today’s fast-paced world, finding the time to prepare a restaurant-quality meal can feel like a distant dream. But what if I told you that you could create a Shrimp Pasta with Creamy Tomato White Wine Sauce that’s both incredibly luxurious and astonishingly quick to make? For those searching for a weeknight dinner that impresses or a special occasion dish that doesn’t require hours of prep, this recipe is your answer. We’re talking about succulent shrimp, a rich, velvety sauce kissed with tomato and brightened by white wine, all coating perfectly cooked pasta. This dish isn’t just food; it’s an experience, and it’s achievable in less time than it takes to decide what to watch on streaming. Get ready to elevate your pasta game with minimal effort and maximum flavor.

Ingredients for Your Masterpiece

The magic of this Shrimp Pasta With Creamy Tomato White Wine Sauce lies in the balance of simple, high-quality ingredients. Don’t be intimidated; each component plays a crucial role in creating that delightful harmony of flavors and textures.

For the Pasta:

• 12 ounces pasta: Linguine, fettuccine, or spaghetti work wonderfully. Choose a good quality pasta that holds sauce well. We want something with a satisfying chew!
• Salt: For seasoning the pasta water. This is your first opportunity to flavor the pasta itself.

For the Sauce:

• 2 tablespoons olive oil: Extra virgin for that fruity nuance.
• 1 small yellow onion, finely chopped: Provides a sweet, aromatic base. A shallot can be a more delicate substitute.
• 4 cloves garlic, minced: The soul of many great dishes. Don’t skimp here!
• 1/2 teaspoon red pepper flakes (optional): For a whisper of heat that complements the richness. Adjust to your spice preference.
• 1 (14.5 ounce) can diced tomatoes, undrained: These add body, sweetness, and a lovely tang. Fire-roasted diced tomatoes will add another layer of complexity.
• 1/2 cup dry white wine: Such as Pinot Grigio or Sauvignon Blanc. This is crucial for adding acidity and depth. For a non-alcoholic option, use chicken or vegetable broth.
• 1 cup heavy cream: This creates our luscious, creamy texture. For a lighter sauce, half-and-half can be used, but the richness will be slightly diminished.
• 1/4 cup grated Parmesan cheese: Plus more for serving. It adds that salty, umami flavor that ties everything together.
• Salt and freshly ground black pepper: To taste. Seasoning throughout is key.
• 1/4 cup fresh parsley, chopped: For a pop of freshness and color as a garnish. Basil is also a fantastic alternative.

For the Shrimp:

• 1 pound large shrimp, peeled and deveined: About 21-25 count per pound is ideal. Make sure they are patted dry for a good sear.
• 1 tablespoon olive oil: To get a beautiful golden crust.
• Salt and freshly ground black pepper: A simple seasoning that lets the shrimp’s natural sweetness shine.

Timing is Everything

This Shrimp Pasta With Creamy Tomato White Wine Sauce is designed for efficiency. While the average pasta dish can easily creep over 45 minutes, we’ve streamlined our process to bring you a restaurant-worthy meal in under 40 minutes. The key is to multitask and have your ingredients prepped and ready to go!

Step-by-Step Instructions

Step 1: Prep Your Shrimp

First things first, let’s get those shrimp ready. If you’re using frozen shrimp, make sure they’ve been completely thawed. Peel and devein them if they aren’t already. The most crucial step here is to pat them thoroughly dry with paper towels. This might seem minor, but it’s essential for achieving a beautiful sear and preventing them from steaming in the pan. Once dry, season them generously with salt and pepper. Set them aside while we get started on the sauce.

Step 2: Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente – that means tender with a slight bite. Before draining, reserve about 1 cup of the starchy pasta water. This liquid gold will be instrumental in emulsifying our sauce and giving it a silky smooth consistency. Drain the pasta and set it aside. Don’t rinse it!

Step 3: Sauté the Aromatics

While the pasta is cooking, let’s build the flavor base for our sauce. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it begins to soften and become translucent. Now, add the minced garlic and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic – burnt garlic is bitter garlic!

Step 4: Build the Sauce

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by about half, which should take 2-3 minutes. This process concentrates the wine’s flavor and cooks off the alcohol. Next, add the can of diced tomatoes (with their juices). Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld. Now, pour in the heavy cream and stir until the sauce is smooth and begins to thicken slightly. Season with salt and pepper to your taste.

Step 5: Cook the Shrimp

In a separate skillet (or if your sauce skillet is large enough, you can do this in batches after removing the sauce temporarily), heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp in a single layer. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them, as they will continue to cook slightly in the sauce. Overcooked shrimp become tough and rubbery.

Step 6: Combine and Finish

Add the cooked shrimp to the creamy tomato sauce. Stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Finally, add the drained pasta to the skillet with the sauce and shrimp. Toss everything gently to coat the pasta evenly. Stir in most of the chopped fresh parsley, reserving some for garnish. Serve immediately, topping with extra Parmesan cheese and the remaining parsley.

Nutritional Information

This is an approximate nutritional breakdown per serving (assuming 4 servings), and can vary based on exact ingredients and portion sizes:

• Calories: 550-650 kcal
• Protein: 30-40g
• Fat: 30-40g
• Carbohydrates: 40-50g
• Fiber: 3-5g
• Sodium: Varies greatly based on added salt and Parmesan cheese.

Healthier Alternatives

Want to lighten up this decadent dish without sacrificing flavor? Here are a few swaps:

• For Cream: Use half-and-half or a blend of evaporated milk and a little cornstarch for thickening. For a dairy-free option, full-fat coconut milk or cashew cream can work, though they will impart a slight flavor.
• For Pasta: Opt for whole wheat pasta to boost fiber content. Even better, use zucchini noodles (zoodles) or spaghetti squash for a low-carb, vegetable-forward meal.
• For Shrimp: While shrimp are lean protein, you can always add more vegetables like spinach, mushrooms, or bell peppers to bulk up the dish and increase its nutrient density.
• For White Wine: Vegetable or chicken broth is an excellent non-alcoholic substitute, providing savory depth.

Serving Suggestions

This Shrimp Pasta With Creamy Tomato White Wine Sauce is a complete meal on its own, but it pairs beautifully with a few sides:

• Crusty Bread: Perfect for soaking up any leftover delicious sauce.
• Simple Green Salad: A light, crisp salad with a vinaigrette cuts through the richness of the pasta. Think mixed greens, cherry tomatoes, and cucumber.
• Steamed Asparagus or Broccoli: A healthy, vibrant green side dish that complements the flavors wonderfully.

Common Mistakes to Avoid

To ensure your Shrimp Pasta With Creamy Tomato White Wine Sauce turns out perfectly every time, keep an eye out for these common pitfalls:

• Overcooking the Shrimp: Shrimp cook very quickly. Adding them at the last minute and cooking just until pink is key to tender, succulent results.
• Not Salting Pasta Water: Pasta water should taste like the sea! This is your primary chance to season the pasta itself.
• Burning the Garlic: Add garlic towards the end of the aromatic sauté and cook briefly until fragrant, not brown.
• Using Low-Quality Ingredients: With a simple dish like this, the quality of your ingredients (especially the shrimp and Parmesan) really shines through.
• Skipping the Pasta Water: That starchy water is crucial for achieving a silky, emulsified sauce that clings beautifully to the pasta.

Storing Tips

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2-3 days. The sauce may thicken as it cools. Reheat gently on the stovetop over low heat, adding a splash of milk, cream, or water to loosen the sauce. While possible, pasta dishes like this are best enjoyed fresh, as the pasta can become a bit mushy upon reheating.

Frequently Asked Questions (FAQs)

Shrimp Pasta With Creamy Tomato White Wine Sauce Recipe

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• Author: Chef Emy

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Description

This Shrimp Pasta With Creamy Tomato White Wine Sauce recipe blends succulent shrimp, a rich tomato cream sauce, and a splash of white wine for a luxurious pasta dish. It’s perfect for weeknight dinners or special occasions, ready in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 8 ozfettuccine or spaghetti
• 1lb large shrimp, peeled and deveined
• 2 tbspolive oil
• 4cloves garlic, minced
• ½ tspred pepper flakes (optional)
• ½ cupdry white wine
• 1 cupcrushed tomatoes
• ½ cupheavy cream
• ¼ cupgrated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

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Instructions

Notes

Use freshly grated Parmesan for best flavor. You can substitute white wine with chicken broth if preferred.

Nutrition

• Calories: 520
• Sugar: 5g