Shrimp & Pasta With White Wine Sauce Recipe

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Shrimp & Pasta with White Wine Sauce

Laura Tokar


I found this recipe out of a murder mystery book I once read and tried it on my family and they loved it. I got lots of compliments on the flavor of this dish. It is a little time consumming but it is worth it. You could even add cooked chopped chicken to this to make it a whole meal instead of a side dish.

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4-6 people


20 Min


25 Min


1-5oz. pkg
pasta, bowtie, penne, any kind
1-8oz. pkg
ready cooked peeled shrimp
1 c
evaporated milk
1/2 c
dry vermouth
1 c
shredded sharp cheddar cheese
1 c
chopped white cap or baby bella mushrooms
1 c
frozen peas
1 1/2 c
chicken broth, low salt
2 Tbsp
minced shallots
2 Tbsp
flour or cornstarch
1 tsp
dijon mustard
2 Tbsp
butter, unsalted

Directions Step-By-Step

In pot of water cook pasta til al dente' drain and set aside.
In a large frying pan melt butter over low heat and saute' shallots til just limp but not browned.
Sprinkle flour over shallots and cook over low heat til mixture bubbles stirring constantly. This will not take long.
Slowly add chicken broth, milk, wine and mustard. Stir til thickened.
Add cheese and stir til melted.
Add pasta, shrimp and peas and stir til well combined.
Transfer the mixture to a buttered casserole dish and bake for 25 minutes in 350 oven.

About this Recipe

Course/Dish: Fish, Pasta, Pasta Sides, Seafood