Creamy Shrimp Pasta with White Wine

The pasta with shrimp in white wine cream sauce is an elegant dish that enchants every palate with its creamy sauce and tender seafood. The combination of fresh garlic, white wine, and cream creates a harmonious base for the shrimp, which give the dish its special character.

When I prepared this dish for guests for the first time, I was surprised myself at how easily it transforms into a seemingly elaborate restaurant-level meal. The combination of al dente cooked pasta and the velvety-creamy sauce delights everyone who tries it.

Key Ingredients

• Shrimp: Form the heart of the dish with their tender meat and characteristic sea aroma
• Garlic: Gives the sauce an aromatic depth and harmonizes perfectly with the seafood
• White wine: Provides acidity and complexity in the sauce and simultaneously dissolves the roasted flavors from the bottom of the pan
• Cream: Creates the creamy texture and softens the acidity of the wine into a harmonious sauce
• Lemon juice: Gives the dish a fresh note and enhances the flavor of the shrimp

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Detailed Preparation

Cook Pasta Perfectly:

Bring a large pot with plenty of water to a boil and salt generously – the water should taste slightly salty like seawater to season the pasta from the inside out. Add the spaghetti or tagliatelle and cook according to package instructions until al dente. Before draining, reserve about a cup of pasta water – the starch in it helps to bind the sauce later. Drain the pasta, but do not rinse, so that the starch on the surface remains.

Prepare Shrimp Optimally:

If using frozen shrimp, thaw them completely beforehand and carefully pat dry with paper towels. Heat a large pan over medium to high heat and add the olive oil. Once the oil is hot, add the shrimp and season with some salt (and optionally chili flakes for mild heat). Sauté the shrimp for only 1-2 minutes per side until they are pink and lightly browned. It's important not to cook the shrimp too long, as they can become tough. Remove the sautéed shrimp from the pan and set aside.

Create Aromatic Base:

In the same pan in which the shrimp were sautéed, sauté the finely chopped onions over medium heat until translucent. Add the chopped garlic cloves and sauté for about 30 seconds until fragrant but not brown. The aroma of onions and garlic forms the aromatic foundation for the sauce.

Bring Sauce to Life:

Deglaze with the white wine and use a wooden spoon to loosen any browned bits from the bottom of the pan – these contain a lot of flavor. Let the wine simmer for about 2-3 minutes until it is reduced by about half and the alcohol has evaporated. Add the cream and reduce the heat. Let the sauce simmer gently until it has thickened somewhat and has a velvety consistency. Season with salt, freshly ground black pepper, and a splash of lemon juice. The lemon juice brings freshness and enhances the flavor of the shrimp.

Complete Overall Composition:

Return the sautéed shrimp to the pan and warm briefly in the sauce. Add the al dente cooked pasta directly to the pan and mix everything well so that the pasta combines with the sauce. If the sauce appears too thick, gradually add some of the reserved pasta water until the desired consistency is reached. The starch in the pasta water helps to bind the sauce to a silky texture that perfectly adheres to the pasta.

Serve Flavorfully:

Distribute the finished pasta onto preheated plates. Sprinkle with freshly chopped parsley and garnish with freshly grated Parmesan if desired. Serve immediately while the dish is still hot and the flavors are fully enhanced.

I've found that this dish is particularly well received when I use a dry white wine like Pinot Grigio or Sauvignon Blanc. The light acidity of these wines harmonizes perfectly with the shrimp and the creamy sauce. A glass of the same wine also pairs excellently when serving.

Mediterranean Magic

The pasta with shrimp in white wine cream sauce combines Mediterranean influences with classic cooking technique. The combination of seafood and creamy sauce has its origins in Italian coastal cuisine, where fresh catch is prepared with regional products. The garlic and olive oil bring typical Mediterranean aroma, while the cream provides a Northern European touch. This fusion of different influences makes the dish an international favorite.

Side Dish Tips

This dish stands wonderfully on its own but can be enhanced by some accompaniments:

• A crisp green salad with simple olive oil-lemon dressing as a fresh contrast
• Roasted garlic bread for sopping up the delicious sauce
• A glass of chilled white wine of the same variety used in the sauce
• To finish, a light lemon sorbet as a refreshing dessert

Variation Ideas

The basic recipe can be creatively modified:

• For a more intense sea note, add some fish stock to the sauce
• For additional color and freshness, add halved cherry tomatoes in the last few minutes
• For more texture and nutrients, mix in briefly blanched spinach or peas
• For a more luxurious dish, replace shrimp with a mixture of shrimp and scallops

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Storage Tips

This dish tastes best freshly prepared. If there are leftovers, you can store them in an airtight container in the refrigerator for 1-2 days. When reheating, add some cream or milk, as the pasta absorbs the sauce. It's best to reheat carefully in a pan over low heat and stir regularly so that the shrimp don't become tough.

After numerous preparations of this dish, I can say that it's the perfect compromise between effort and impression. With few ingredients and manageable time investment, you create a dish that is restaurant-worthy and suitable for both a cozy evening for two and for spontaneous visitors. The combination of creamy sauce, al dente pasta, and tender shrimp is simply irresistible!

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, frozen shrimp work perfectly for this recipe. Thaw them beforehand and pat them dry well so they get nicely crispy when sautéed and don't release too much water.

→ What can I substitute for white wine?

If you don't want to use alcohol, you can replace the white wine with vegetable broth with a splash of lemon juice. This gives similar flavors without the alcohol.

→ Which pasta shapes work best?

Spaghetti and tagliatelle are particularly well suited because the cream sauce adheres well to them. But you can also use linguine, fettuccine or penne, depending on personal preference.

→ Can I prepare this dish in advance?

This dish tastes best freshly prepared. However, you can prepare the shrimp and onions in advance. The pasta should always be cooked fresh so it doesn't get sticky.

→ How do I make a lower-calorie version?

Replace the cream with milk or a mixture of milk and some cream cheese for a lighter sauce. You can also reduce the amount of pasta and add more vegetables like zucchini or spinach instead.

→ Which herbs go well with this dish?

Parsley is classic, but fresh basil, dill or chives also pair excellently with shrimp and creamy sauce. Feel free to experiment with your favorite herbs.