Shrimp Fettuccine with White Wine Sauce

Why you’ll love this shrimp fettuccine recipe

The first time I made this recipe, we were living in Kazakhstan, and I’m sure I chose the oregano to flavor the dish because it was all I could find at the time. Normally, I would go with basil, but I’m so glad that necessity pushed me out of my comfort zone.

The result was a refreshing, Mediterranean-inspired white wine tomato sauce. It was light and perfect for the shrimp. I’ve made it a few times since, and it’s been delicious ever time. But, this time, I used a can of the fire roasted tomatoes that I’ve been stocking up on at Aldi, and I think it really pushed the flavor to a new level.

Of course, you can still use a can of regular diced tomatoes and be more than happy with the results, but I think you’ll love it even more with the fire roasted. Ultimately, it’s up to you.

If you like this recipe, we know you’ll love this bucatini with sweet onion and pancetta. It’s inspired by a restaurant dish Melissa had in Chicago and it’s a great change of pace from your usual pasta recipe. You will also love this shrimp pesto pasta, its super easy and super flavorful.

Ingredients & substitutions

• Shrimp – We like to use peeled and deveined shrimp – with or without the tails.
• White wine – Any dry, white wine will work well for this recipe, try a sauvignon blanc or a chardonnay.
• Fire roasted tomatoes – You can use a classic diced tomato if you have them on hand, but the fire roasted tomatoes adds a bit more depth to the flavor to the dish that we loved.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make this shrimp fettuccine

Cook the pasta. In a large pot of salted water, cook the fettuccine according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside.

Sauté the shrimp. In a large skillet over medium-high heat, sauté garlic and crushed red pepper flakes in olive oil. Add the shrimp, cooking for about 2 minutes per side, or until the shrimp become pink and opaque.

Make the sauce. When shrimp is done cooking, deglaze the pan with wine and then stir in the tomatoes and oregano. Allow the sauce to simmer for a few minutes, adding a tablespoon or two of pasta water if needed. Return the pasta to the pan and stir to coat with sauce. Garnish with fresh herbs and serve.

More shrimp pasta recipes: Cajun shrimp and sausage pasta / Shrimp yaki udon / Shrimp macaroni salad / Old Bay shrimp scampi / jerk shrimp pasta