Shrimp Tomato Pasta Sauce With White Wine

This Shrimp Tomato Pasta Sauce is an easy and flavorful sauce that goes over really well when mixed with pasta, especially spaghetti.

Some links in my posts may be affiliate links, which means that I may receive a commission if you purchase items by clicking on these links. I will always disclose when a product in a post has been gifted by a company as well as when a post or product is sponsored.

Mediterranean Latin Fusion

While I often publish Albanian recipes or Bolivian recipes to keep some parts of our heritage alive in our family, it is inevitable that as a busy mom sometimes I come up with recipes on the fly with whatever it’s available in my refrigerator.

That’s how this recipe was created. The tomato pasta sauce is Mediterranean but the gluten free quinoa pasta is from Bolivia. Also, adding cilantro to the recipe is more common in the Latin cuisine.

How to Pick the Best Shrimp?

Back in my native country we bought fresh shrimp off the boats with shells and heads on. It was a family affair trying to clean them up in a short amount of time and then cook them. But the taste is incomparable to any other shrimp I have had.

So you know my preference is for fresh shrimp. But when I mean fresh, I mean fresh from the boat not at the grocery store. Those shrimps were frozen on the way to the store. If you can’t get real fresh shrimp then buy frozen. Usually I get frozen with just tail on (peeled and de-veined).

Pay attention to smells in order to pick the best shrimp. Shrimp that smells anything other than seasalt is not good. Avoid shrimp that smells like chemicals.

What Pasta Is Best To Use For This Recipe?

This Shrimp/Tomato sauce recipe is best matched with spaghetti. Or at least that’s how our family likes it. You can use any spaghetti you like, just follow the instructions for cooking al dente at the back of the box.

However, today I wanted to introduce you to a Gluten Free pasta that I can’t find in the US markets yet. My husband’s cousin came to visit us few months ago from Bolivia and she brought me a lot of Bolivian products, mostly quinoa based. I was so impressed with these products and that’s why I wanted to include this pasta in my recipe.

It tastes like regular pasta, but it’s made with quinoa, rice and amaranth.

Recipe Notes and Substitutions

Here are some of my notes for this recipes:

• Use any pasta of your choice, cook al dente.
• I prefer campari tomatoes to cook this recipe because of the flavor. I tend to make my Greek salad with campari tomatoes too.
• My secret ingredient is this chicken base. My grandfather used to make delicious pasta sauces and he always added some bouillon. So I love adding 1 tbsp of this chicken base to my sauce.
• If you are sensitive to alcohol, you can replace the white wine with chicken broth or vegetable broth.
• I tend to add a lot more garlic than the recipe below. Garlic however it’s an ingredient people love or hate, so feel free to add more if you like it or leave it out if you don’t.
• I like to pair this shrimp pasta dinner with a Pinot Grigio wine.
• I try to make enough for 4 servings and not have leftovers because I usually don’t refrigerate this type of meal.

Here are couple of pictures I took as I was cooking this recipe.

Making the tomato sauce:

If you would like to save this recipe for later, please pin the below image to Pinterest. Don’t hesitate to contact me with any questions or tag me if you made the recipe:). Thank you!

Instagram: mediterranean_latin_love or Twitter: MediterrLatin or Facebook: Mediterranean Latin Love Affair.

If you are interested in more pasta sauce recipes please check out my Beef, Mushrooms Pasta Sauce recipe. However, if you’re looking for more seafood recipes feel free to check out my Baked Branzino Recipe.