This is a quick and easy seafood pasta recipe with shrimp in a cream sauce. I came up with it the other day when I had unexpected dinner guests and only had some frozen shrimp in the freezer. It came out so good that it is now one of my go-to recipes.



Recipe Summary

15 mins
15 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

  • Heat olive oil in a saucepan over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir wine and tomato paste together in a small bowl; add to the saucepan. Simmer over low heat until sauce starts to thicken, about 10 minutes. Stir shrimp into the sauce. Cook until shrimp are pink, 3 to 5 minutes.

  • Remove about 2/3 of the shrimp with a slotted spoon and put in the bowl of a food processor; pulse until pureed. Return pureed shrimp to the saucepan and stir in heavy cream. Heat until warm, about 5 minutes. Season with salt and pepper. Serve with the fettuccine.

Nutrition Facts

929 calories; protein 44.8g 90% DV; carbohydrates 89.2g 29% DV; fat 39.6g 61% DV; cholesterol 340.4mg 114% DV; sodium 464.6mg 19% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
Fast and easy! I did not puree any of the shrimp because I was afraid it would not be appealing to the eyes. It might have been fine but I didn't want to take the risk and it turned out just fine without doing so too. I do think it could use some parsley. Read More