This Shrimp Tomato Pasta Sauce is an easy and flavorful sauce that goes over really well when mixed with pasta, especially spaghetti.
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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:
Shrimp Tomato Pasta Sauce With White Wine
- 24 ozs large shrimp
- 16 ozs spaghetti
- 1 shallot
- 4 garlic cloves
- 8 campari tomatoes
- 1 cup white wine
- 1 tbsp Better Than Buillon
- 3 tbsps freshly chopped cilantro
- salt/pepper to taste
- 4 tbsps freshly grated parmesan usually I grate about 1 tbsp per person, they might or not use it all.
- 3 tbsp olive oil
- Boil water in a large pot, add 1 tsp olive oil and some salt. Once water boils, throw spaghetti in there and mix once or twice so it doesn't stick. Cook to al dente.
- While pasta is cooking, dice shallot, mince garlic and chop cilantro. Blend 5 of the campari tomatoes and dice the rest.
- Saute the shrimp in olive oil (or butter if that is your preference) for about 2 minutes each side. Remove shrimp from skillet and set aside, cover it up.
- In the same skillet, add the remaining olive oil and start sauteing the shallot with garlic.
- Once onion is translucent, add tomato puree and diced tomatoes. Stir carefully so you don't splatter. Keep heat in medium because sauce will be thick. Add salt and pepper as well as 1 tbsp of Better than Bouillon, stir. Finally when you think sauce is getting sticky add the white wine, scrape well all around the skillet.
- After a minute or two add shrimp into the sauce and lower the temperature to low. Coat all the shrimps well in the sauce, add some cilantro and let the flavors mix together.
- Once pasta is al dente, drain and add to the skillet. Mix with shrimp and the sauce. Add more cilantro. Serve as desired and sprinkle with parmesan cheese.
- This recipe is cooked with fresh shrimp. If using frozen shrimp, you will have to defrost and maybe use a different skillet since frozen shrimp tends to release lots of juices.
- This recipe serves dinner for a family of 4, but keep in mind that I have 2 young kids so maybe increase the quantity a bit. Shrimp is ok , actually there’s plenty but if you’ll increase the pasta quantity you’ll have to add more tomatoes to create more sauce.
- I prefer campari tomatoes, they’re small but so flavorful. If using different tomatoes you might have to calibrate the quantities. Also, if using other tomatoes make sure they’re ripe but not too soft.
- Throughout the recipe I’m showing how this shrimp pasta sauce looked over a multigrain quinoa pasta, but you can use your pasta of choice. I just wanted to show a different spaghetti type that family brought to me all the way from Bolivia. This recipe will work with any pasta type.
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!
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.