Delectable Shrimp Pasta Dishes Drenched In White Wine Delight

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Craving a restaurant-worthy dish but short on time? This shrimp pasta with white wine is your answer. Simple yet bursting with flavor, it’s a perfect weeknight meal that will tantalize your taste buds and leave you feeling satisfied.

This recipe doesn’t require any fancy ingredients, making it perfect for a quick pantry raid. Plus, the white wine adds a touch of elegance and depth, elevating the dish to a whole new level.

Garlic Butter White Wine Shrimp Linguine
Garlic Butter White Wine Shrimp Linguine


1 pound (454 g) dried pasta (such as penne, farfalle, or linguine)

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 pound (454 g) raw shrimp, peeled and deveined
  • 1 cup (240 ml) dry white wine (such as Pinot Grigio, Sauvignon Blanc, or Chardonnay)
  • 1 cup (240 ml) chicken broth
  • 1 cup (250 g) cherry tomatoes, halved
  • 1/2 cup (125 ml) heavy cream
  • 1/4 cup (25 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh chopped parsley, for garnish (optional)

  • Instructions:

    1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve about 1 cup (240 ml) of the pasta water before draining.

    2. Sauté the aromatics: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

    3. Sear the shrimp: Add the shrimp to the pan and cook for 2-3 minutes per side, or until opaque and pink. Remove the shrimp from the pan and set aside.

    4. Deglaze the pan with white wine: Pour the white wine into the pan and scrape up any browned bits from the bottom. Let the wine simmer for a couple of minutes, allowing the alcohol to cook off slightly.

    5. Add broth and tomatoes: Next, add the chicken broth and cherry tomatoes to the pan. Bring to a simmer and cook for 5 minutes, or until the tomatoes soften slightly.

    6. Incorporate cream and cheese: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Season with salt and freshly ground black pepper to taste.

    7. Combine everything and serve: Once the sauce has thickened slightly, add the cooked pasta and shrimp back to the pan. Toss everything together to coat the pasta evenly in the sauce.

    8. Final touches and enjoy! Serve the shrimp pasta with white wine immediately, garnished with fresh chopped parsley (optional).

    Nutrition Facts:

    (Please note that nutrition facts may vary depending on the specific ingredients used. This is an approximate estimation per serving.)

    Calories: Around 500-600 calories per serving

  • Protein: Around 30-40 grams per serving
  • Fat: Around 20-30 grams per serving
  • Carbohydrates: Around 50-60 grams per serving

  • This recipe is a great source of protein and healthy fats, making it a balanced and satisfying meal.


    This shrimp pasta with white wine is a delicious and easy way to elevate your pasta night. With its simple ingredients and flavorful sauce, it’s sure to become a new favorite. So ditch the takeout menu and whip up this amazing dish – your taste buds will thank you!

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of pasta?

    Absolutely! While penne, farfalle, or linguine work well, you can use any type of pasta you like. Short pastas like shells or rotini will also work well to capture the delicious sauce.

    2. Don’t have white wine? What can I substitute?

    If you don’t have white wine on hand, you can substitute it with chicken broth or vegetable broth. However, the white wine adds a touch of acidity and depth that complements the seafood nicely.

    3. How can I make this dish vegetarian?

    Simply omit the shrimp and add another cup of chopped vegetables, such as broccoli, zucchini, or mushrooms, to the pan when you add the tomatoes.

    4. Can I use frozen shrimp?