Shrimp & Pasta with White Wine Sauce

Shrimp & Pasta With White Wine Sauce

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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.


★★★★★ 1 vote

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

How to Make Shrimp & Pasta with White Wine Sauce


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

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About Shrimp & Pasta with White Wine Sauce

Course/Dish: Fish Pasta Pasta Sides Seafood

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