Shrimp Fettuccine in White Wine Tomato Sauce
This shrimp fettuccine in white wine tomato sauce features fire roasted tomatoes and a hint of oregano, making it a refreshing change of pace. Plus, it’s ready in under 30 minutes.
Lately, my menu planning has been a bit uninspired. It’s normally something that comes really easily to me, but over the past month or so I’ve gotten pretty bored with my normal go-to recipes and it’s been too hot to actually cook anything serious in the kitchen.
More shrimp recipes: cilantro lime shrimp with coconut rice / grilled cilantro pesto shrimp skewers / easy shrimp salad / shrimp po boy recipe / shrimp toast / honey garlic shrimp
When I found shrimp on sale last week, I immediately went for it, because shrimp isn’t cheap, and I normally won’t splurge on anything that’s over ten dollars a pound unless it’s a special occasion.
Of course, I had to figure out what to make still, so I went through my unpublished recipes and found this recipe with a white wine tomato sauce.
Don’t waste your money trying a bunch of products. I’ve already tried them all, and I’m sharing my tried-and-true favorites.
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.
Shrimp fettuccine
I’ve made it a few times since, and it’s been delicious ever 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 with sweet onion and pancetta. It’s inspired by a restaurant dish I had in Chicago and it’s a great change of pace from your usual pasta recipe.
More shrimp recipes:
Print Shrimp Fettuccine with White Wine Tomato Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
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
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Last Updated on April 2, 2022 by Melissa Belanger
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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.
★★★★★