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Shrimp in Tomato Cream Sauce


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  • 1 Tablespoon olive oil
  • 3 shallots, minced (or 1/2 cup minced sweet onion)
  • 4 cloves garlic, peeled and minced (or pressed for stronger flavor)
  • 1/2 cup Lambrusco (sweet red wine)
  • 6 Roma tomatoes (or 3 medium tomatoes), chopped
  • 1/2 teaspoon dried oregano (crushed to release flavor)
  • 1/4 teaspoon dried basil
  • 1 cup heavy cream
  • 1 pound large raw shrimp (31 to 40 count), peeled and deveined
  • 1 Tablespoon chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste
  • Angel hair pasta, cooked al dente


Servings 4


Step 1

Heat a large heavy skillet over medium heat. Add olive oil and saute shallots or sweet onions for 2 minutes. Add garlic and saute another minute. Carefully pour in wine and cook another minute, stirring constantly. Add chopped tomatoes, oregano, and basil, stirring to combine. Simmer about 5 minutes for flavors to blend.

Add heavy cream to tomato mixture. Continue cooking until reduced and somewhat thickened. Add shrimp and fresh basil to tomato cream sauce and simmer, turning often, only until pink and opaque. (Do not overcook or the shrimp will become tough.) Stir in Parmesan cheese, salt, and pepper to taste. Serve immediately over cooked angel hair pasta.


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