Creamy Shrimp Pasta with Cherry Tomatoes and White Wine

This pasta strikes a perfect balance: tender sautéed shrimp, a creamy white-wine sauce, the sweetness of cherry tomatoes and the fragrant lift of oregano. It comes together quickly, fits an easy weeknight dinner, and plates up with restaurant-worthy appeal.

Ingredients

• Pasta (spaghetti, linguine or fettuccine) — 10.6 oz | 300 g
• Extra-large shrimp, peeled — 10.6 oz | 300 g
• Sweet paprika, smoked if you like — 1 tsp | 1 tsp
• Ground black pepper — 1/2 tsp | 0.5 tsp + more to taste
• Red pepper flakes — 1/4 tsp | 0.25 tsp (optional)
• Salt — 1/2 tsp | 0.5 tsp + for the pasta water
• Butter — 1 oz | 30 g
• Olive oil — 1 tbsp | 1 tbsp
• Small onion — 1
• Garlic — 3 cloves
• Cherry tomatoes — 7 oz | 200 g
• Dry white wine — 1/3 cup | 80 ml
• Heavy cream, 20–30% — 3/4 cup | 200 ml
• Pasta water — 1/2 cup | 120 ml
• Dried oregano — 1/2 tsp | 0.5 tsp
• Grated Parmesan — 1.8 oz | 50 g + a little for serving

Step-by-step recipe

1. Bring a large pot of water to a boil, salt it generously, and cook the pasta until al dente according to the package instructions. Reserve 1/2 cup | 120 ml of the starchy pasta water, then drain.
2. Toss the shrimp with the paprika, 1/2 tsp | 0.5 tsp black pepper, the chili flakes and 1/2 tsp | 0.5 tsp salt. Let stand for 10 minutes.
3. Heat a skillet over high heat. Quickly sear the shrimp for 1–2 minutes per side, just until pink. Transfer to a plate.
4. Add the butter and olive oil to the same skillet. Over medium heat, sauté the finely chopped onion for 3–4 minutes until soft. Add the garlic and cook for another 30 seconds, just until fragrant.
5. Add the halved cherry tomatoes and sauté for 2 minutes so they soften slightly. Pour in the wine and simmer for 1–2 minutes over medium heat, until the alcohol aroma cooks off and the volume reduces a little.
6. Add the pasta water, cream, a pinch of black pepper and the oregano. Simmer for 3–4 minutes, until the sauce lightly thickens.
7. Add the pasta and grated Parmesan to the sauce and toss until silky. Return the shrimp and warm through for 30–60 seconds. Adjust salt and pepper if needed, loosening the sauce with a little more pasta water if necessary.
8. Serve immediately, finished with extra Parmesan and freshly ground pepper.

Nutritional value (per serving)

Calories	≈ 780 kcal
Protein	≈ 38 g
Fat	≈ 32 g
Carbohydrates	≈ 70 g
Fiber	≈ 4 g
Sodium	≈ 1.2 g

Tips and variations

• For a thicker or lighter sauce, adjust the texture with pasta water — add 1–2 tbsp at a time until you reach the silkiness you want.
• Keep the heat in check: reduce or skip the chili for children; for more kick, add a pinch of cayenne.
• No wine? Replace it with the same amount of broth or water plus 1 tsp lemon juice for gentle brightness.
• Good additions: spinach stirred in at the end, lemon zest for freshness, or a pinch of Parmesan flakes when serving.
• Pasta: long shapes hold the sauce beautifully, but penne and rigatoni work well too — choose what you like best.

Frequently asked questions

Can I use frozen shrimp?

Yes. Thaw them completely in the refrigerator, pat dry with paper towels, and only then marinate and sear to avoid excess moisture.

Which cream is best for the sauce?

20–30% fat is ideal: it gives the sauce its creamy texture and won’t split. Low-fat cream can separate when heated.

What can I use instead of Parmesan?

Grana Padano or Pecorino work well. In a pinch, use any firm aged cheese with a pronounced flavor.