There’s something special about the combination of tomatoes, cream, and seafood. The first time I made this spaghetti with shrimp, it reminded me of a little coastal café we visited on holiday — fresh shrimp, silky pasta, and a sauce that clings to every strand.
It’s quick enough to throw together after work, yet elegant enough for date night. And while shrimp is my go-to, this sauce is a perfect canvas for lobster, scallops, or even chunks of salmon if you want to change it up.
Ingredients You’ll Need
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Medium raw shrimp – Peeled, deveined, and patted dry.
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Spaghetti or angel hair pasta – Angel hair cooks even faster for busy nights.
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Olive oil – For sautéing shrimp and pasta.
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Fresh tomatoes – Diced, juicy, and ripe for the best flavor.
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Onion – Yellow onion or even green onions for a milder bite.
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Chili flakes – A little heat to balance the cream.
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Basil – Fresh or dried, depending on what you have.
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Garlic – Pressed for maximum flavor release.
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Unsalted butter – Brings richness to the sauce.
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Dry white wine – Adds depth; avoid sweet wines.
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Heavy cream – For that velvety finish.
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Salt & pepper – To taste.
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Parmesan – For serving.
Step-by-Step: How to Make Spaghetti with Shrimp in a Creamy Tomato Sauce
1. Cook the Shrimp
Season the shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat, add shrimp, and cook for about 3 minutes total, flipping once, until just pink. Remove and set aside.
2. Build the Sauce Base
In the same skillet, combine tomatoes, onion, chili flakes, basil, garlic, and butter. Season lightly with salt and pepper. Add white wine and cook over medium-high heat until most of the wine evaporates, leaving about ¼ cup of liquid.
3. Cook the Pasta
While the sauce reduces, cook pasta in salted water with a splash of olive oil until al dente. Drain and set aside.
4. Make It Creamy
Once the tomato mixture has reduced, stir in the cream. Add the cooked shrimp and warm through for 2 minutes. Adjust seasoning to taste.
5. Toss and Serve
Add pasta to the sauce and toss until well coated. Serve hot, topped with Parmesan.
Why This Recipe Works
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Fresh tomatoes + cream = balanced sweetness and richness.
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White wine reduction adds depth without heaviness.
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Shrimp cooks in minutes, making this a true 30-minute meal.
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Customizable base works with multiple types of seafood.
My Favorite Ways to Serve It
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With garlic bread to soak up extra sauce.
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Alongside a crisp green salad for freshness.
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With a chilled glass of white wine like Sauvignon Blanc or Pinot Grigio.
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As part of a seafood night with scallops or calamari appetizers.
Easy Variations
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Swap the protein: Use scallops, lobster, or salmon.
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Add veggies: Spinach, zucchini ribbons, or roasted red peppers.
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Extra heat: Double the chili flakes or add a pinch of cayenne.
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Richer finish: Stir in a tablespoon of cream cheese or mascarpone at the end.
Storage Tips
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Fridge: Store leftovers in an airtight container for up to 2 days.
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Reheat: Warm gently over low heat with a splash of cream or pasta water to loosen the sauce.
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Freezer: Not recommended — cream sauces tend to split after thawing.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw completely, pat dry, and cook as directed.
What if I don’t have white wine?
Use chicken or vegetable broth with a squeeze of lemon juice for brightness.
Can I make the sauce ahead?
Yes, you can make the tomato-wine base ahead, then reheat, add cream and shrimp, and toss with pasta just before serving.
Will canned tomatoes work?
Yes, use good-quality diced tomatoes, but fresh will give the lightest, brightest flavor.
Spaghetti with Shrimp In Creamy Tomato Sauce
Juicy shrimp, tender pasta, and a velvety tomato cream sauce come together in this 30-minute dinner that feels like it came straight from your favorite Italian restaurant.
Ingredients
- ¾ lb spaghetti or angel hair pasta
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil (plus 1 tbsp for pasta water)
- 6 medium tomatoes, diced
- 1 small onion (or ¼ cup green onion), finely chopped
- 1 garlic clove, minced
- ¼ tsp red chili flakes
- ½ tsp dried basil (or 2 tbsp fresh chopped basil)
- 4 tbsp unsalted butter
- 1 cup dry white wine (not sweet)
- ½ cup heavy cream
- Salt and pepper, to taste
- Parmesan cheese, for serving
Instructions
- Pat shrimp dry and season lightly with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat, then sauté shrimp for about 3 minutes, flipping halfway, until just cooked through. Remove and set aside.
- In the same pan, add tomatoes, onion, garlic, chili flakes, basil, butter, and a pinch of salt and pepper. Pour in the wine and cook over medium-high heat until the tomatoes soften and most of the liquid has reduced, leaving about ¼ cup in the pan.
- While the sauce simmers, cook pasta in salted boiling water with 1 tbsp olive oil until al dente. Drain and set aside.
- Stir the cream into the tomato mixture, then return the shrimp to the pan. Warm gently for 2 minutes, adjusting seasoning as needed.
- Toss the pasta with the sauce until well coated. Serve immediately with a sprinkle of Parmesan cheese.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 429Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 203mgSodium 799mgCarbohydrates 33gFiber 3gSugar 6gProtein 24g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This spaghetti with shrimp in a creamy tomato sauce is one of those recipes that makes you feel like you’ve treated yourself — without spending hours in the kitchen. It’s quick, satisfying, and full of fresh, balanced flavors. Whether it’s a weeknight dinner or a weekend indulgence, it’s a pasta worth keeping in your back pocket.
