Real Recipes From Real Home Cooks ®

shimp & pasta in a creamy white wine sauce

(1 rating)
Recipe by
Rhonda E!
Juneau, AK

I was determined to make this sauce right and I did. I had all the ingredients except the Wine and Cream so off to the store I went. I had no idea what Wine to use so I chose Chardonay and couldn't open the bottle when the time came to add to the sauce but just my luck I had a pocket knife as a gift from my brother that had a corkscrew on it. And my sauce was a success. I have tried to make this sauce every way but the right way and you need these ingredients to do it right. This is a wonderful recipe if I do say so myself tastes just like the restaurant style. I hope you all enjoy this!

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For shimp & pasta in a creamy white wine sauce

  • 8 oz
    uncooked penne pasta cooked
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 1/2 c
    chardonay white wine or white wine
  • 8 oz
    reduced sodium chicken broth
  • 4 oz
    heavy whipping cream
  • 1/8 tsp
  • pepper white or black * i like to see my pepper so i use black
  • 3/4 c
    finely grated fresh parmesan cheese *not the shelf kind
  • fresh italian parsely for garnish and flavor
  • 1/2 or 3/4 lb
    fresh jumbo shrimp
  • 3 clove
    crushed garlic 1 for the shrimp and 2 for the sauce
  • dash
    cayenne pepper
  • garlic powder
  • hot pepper flakes *i use japones not as hot
  • paprika

How To Make shimp & pasta in a creamy white wine sauce

  • 1
    Clean Shrimp remove shells and devein. Set Aside Heat a pot of water and add 1 tbsp of olive oil to the water and cook your pasta. I used Penne for this recipe. Drain Pasta and set aside.
  • 2
    In a stainless steel bowl add shrimp and sprinkle with garlic powder, pepper, cayenne pepper, japones hot pepper flakes. I use Japones because they are not as hot as crushed chili peppers. Mix it all around in the bowl. Then melt 2 tbsp butter and a dash of olive oil in a pan on medium heat and add 1 clove crushed garlic and cook for about 30 seconds then add the shrimp and cook each piece thoroughly. do not under or over cook shrimp set aside in a cool dish. Don't leave it in the hot pan. It will over cook your shrimp.
  • 3
    Now for the Sauce: Melt 2 tbs butter over medium heat and add 2 cloves of crushed garlic. Cook for 30 seconds. *Do not let the butter or garlic turn brown.* Add 2 tbsp flour and make a roux then slowly add about 4 oz of chicken broth and make into a sauce. Now add the 1/2 cup of White Wine and mix with a fork flat side down in the pan. As it thickens add the rest of the 4 oz of chicken broth and let it simmer on low. Sprinkle with pepper and add 1/8 tsp of lite salt. And keep stirring and keeping the sauce like a gravy. Now add the Heavy Cream about 4 oz and simmer a little longer. Taste it make sure it does not taste to much like the wine. You don't want the wine to over power the sauce, but keep in mind that the parmesan cheese will reduce the wine taste also. Keep adding the chicken broth to keep it from getting to thick and to adjust the taste. Then turn off the burner.
  • 4
    When the sauce taste just right like a creamy, garlic, & wine sauce add the 3/4 cup of finely grated parmesan Cheese. *Use only fresh grated* Stir until the sauce is smooth and creamy on the warm burner that you turned off. *If using jumbo shrimp you might want to cut the shrimp into smaller bite size pieces then you get more shrimp throughout the entire dish.
  • 5
    In a large stainless steel bowl add the shrimp & pasta, and the sauce and mix thoroughly. Garnish with fresh Italian parsley and a slice of sourdough bagette bread and some butter. And a glass of Chardonay. Enjoy!