Why you’ll love this shrimp fettuccine recipe
The first time I made this recipe, we were living in Kazakhstan, and I’m sure I chose the oregano to flavor the dish because it was all I could find at the time. Normally, I would go with basil, but I’m so glad that necessity pushed me out of my comfort zone.
The result was a refreshing, Mediterranean-inspired white wine tomato sauce. It was light and perfect for the shrimp.
I’ve made it a few times since, and it’s been delicious every time. But, this time, I used a can of the fire roasted tomatoes that I’ve been stocking up on at Aldi, and I think it really pushed the flavor to a new level.
Of course, you can still use a can of regular diced tomatoes and be more than happy with the results, but I think you’ll love it even more with the fire roasted. Ultimately, it’s up to you.
If you like this recipe, I know you’ll love my bucatini all’amatriciana. It’s inspired by a restaurant dish I had in Chicago and it’s a great change of pace from your usual pasta recipe.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make shrimp fettuccine with white wine sauce
Cook the pasta. In a large pot of salted water, cook the fettuccine according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside.
Sauté the shrimp. In a large skillet over medium-high heat, sauté garlic and crushed red pepper flakes in olive oil. Add the shrimp, cooking for about 2 minutes per side, or until the shrimp become pink and opaque.
Make the sauce. When shrimp is done cooking, deglaze the pan with wine and then stir in the tomatoes and oregano. Allow the sauce to simmer for a few minutes, adding a tablespoon or two of pasta water if needed. Return the pasta to the pan and stir to coat with sauce. Garnish with fresh herbs and serve.
More shrimp recipes: cilantro lime shrimp with coconut rice / shrimp and grits with tomato gravy / easy shrimp salad / shrimp po boy recipe / shrimp toast / honey garlic shrimp
Shrimp Fettuccine with White Wine Tomato Sauce
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoon olive oil
- 3 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes, optional
- 1 pound peeled and deveined large shrimp, 31/40 count
- 1/2 cup dry white wine
- 1 15- ounce can fire-roasted diced tomatoes
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
Instructions
- Cooking pasta according to package directions for al dente in a large pot of salted, boiling water. Drain when ready.
- In a large skillet or frying pan, heat olive oil to medium-high. Add garlic and red pepper flakes and heat until fragrant, about 30 seconds. Add shrimp and sauté until pink on both sides, flipping shrimp once, about 2 minutes.
- Add wine, tomatoes and oregano. Reduce heat and simmer until pasta is ready, about 5 minutes.
- Add drained pasta to skillet and toss to evenly coat pasta with sauce.
- Top with fresh parsley before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I can’t use any wine or alcohol in my cooking. What can I use to substitute the whir wine? Thank you, I absolutely lov your recipes!!
You could substitute seafood stock, vegetable broth (or maybe chicken if you have to), or clam juice. My first choices would be seafood stock or clam juice.
Thank you!
Super easy and incredibly delicious weeknight dinner. We always have canned diced/fire roasted tomatoes in the pantry and frozen shrimp in the freezer so this one is always on rotation.