Shrimp Pasta with Creamy Tomato White Wine Sauce
Shrimp Pasta with Creamy Tomato White Wine Sauce is a dish that will amp up your dining game with it's presentation, flavors and touch of heat (if you're so inclined)! Perfect for special occasions, dinner parties, or even a cozy date night, this easy seafood pasta is all about bringing comfort and class to your table.
Equipment
- large pot or dutch oven, for boiling pasta
Ingredients
- kosher salt + fresh cracked black pepper
- 1½ pounds wild caught shrimp, peeled, deveined + patted dry
- 2 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 Calabrian chili, minced, or more to taste (sub with 1/2 tsp of Calabrian chili paste or red pepper flakes)
- ¾ cup dry white wine, like sauvignon blanc or pinot grigio
- 1 can petite diced tomatoes, do not drain (14.5 oz can)
- 16 ounce linguine pasta
- 1 cup heavy cream
- ½ cup parmesan cheese, freshly grated, plus more for serving
- ¼ cup Italian parsley, minced
Instructions
- Set a large pot of salted water over high heat and bring to a boil.
- Season the shrimp with kosher salt + black pepper.
- While you wait for the water to boil, melt butter in a large sauté pan over medium heat. Once it's hot, add the shrimp in a single layer and cook for 1-1/2 to 2 minutes per side (depending on their size). Don't overcrowd the pan; cook the shrimp in two batches if needed. Remove to a plate. Leave the pan on medium heat.
- Add the garlic and calabrian chili to the skillet and cook for about 30 seconds. Add the wine and entire can of tomatoes (with liquid) to the pan. Bring to a simmer, then cook for 5 minutes.
- While the wine reduces, add pasta to the boiling water and cook for about 10 minutes, or al dente.
- Return your attention to the skillet. After the wine & tomatoes have reduced down for 5 minutes, whisk as you add the heavy cream slowly; then whisk in the parmesan. Season with black pepper. Continue cooking for another 5 minutes to thicken the sauce. Taste and season as needed. Return the shrimp to the pan.
- Reserve 1 cup of the pasta water before draining the pasta. Add the pasta directly to the sauce along with the parsley; toss to coat. Use the reserved pasta water to thin the sauce as needed.
Notes
- How to thaw frozen shrimp – Overnight method: place frozen shrimp in a colander set inside a bowl and cover it; thaw for 24 hours in the refrigerator. Quick method: submerge a sealed bag of frozen shrimp in cold water for 45 minutes; weigh it down with something to keep it under water. Once the shrimp are thawed, peel and devein them, then blot them dry with a paper towel. If you're ahead of schedule, store the shrimp on a paper towel lined dish in the refrigerator until you're ready to start cooking.
- How to grate parmesan at home – Box grater method: use the side of the grater that has all those sharp, prickly nubbins poking out. Being mindful of your knuckles, rub the block of parmesan up and down against the grater. Machine method: cube the cheese into small chunks, then toss them into a food processor or blender and run it until the cheese is your desired texture. A fine texture is ideal for this sauce. If your cheese has a rind, like Parmigiano-Reggiano does, don't try to grate it. Instead, freeze the rind for use in soups and other sauces. Only grate what you think you'll use in a week for the best flavor and quality. Store grated cheese in an airtight container in the fridge.
- How to scale this recipe – The full version of this recipe makes 8 modest portions that pair nicely with a green salad. That's great for a dinner party or if you have a huge family. To make this for a date night or small family, I recommend cutting the recipe in half to save on shrimp and limit excessive leftovers. You can change the number of servings in this recipe card, and the ingredient quantities will adjust automatically.
- See the full post for ingredient substitutions.
Nutrition
Calories: 454kcal | Carbohydrates: 48g | Protein: 23g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 692mg | Potassium: 404mg | Fiber: 3g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 16mg | Calcium: 176mg | Iron: 2mg
Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.
