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Shrimp pasta in a rosé sauce is a quick and elegant dinner. Ready in under half an hour! Perfect for date night. 

white bowl with shrimp pasta in a rosé sauce with grated parmesan

What is rosé sauce?

It’s nothing to do with the wine. 😉 It’s a tomato cream sauce. 

I love this pasta dish. It’s super simple but tastes special… especially if you use large shrimp. You don’t have to, but I did, and I can tell you it was a treat! The creamy tomato sauce is delectable.

I will always prefer creamy tomato sauces to ones without cream. The cream takes the hard edge off the tomato and just tastes better in my opinion! It also seems to help with Grandma’s heartburn. I swear, in some ways I’m like 90. And the fresh basil… oh my. It just makes it even better!

bowl of rosé pasta with shrimp next to a white cloth napkin

I chose fettuccine for this recipe. The thick noodles go perfectly with this sauce.

I shaved the parmesan using my potato peeler (necessity is the mother of invention?). You can also choose to grate it. Either way, it’ll be delicious.

close-up of shrimp rosé fettuccine in a bowl

I hope you’ll love this shrimp rosé pasta recipe!

Other shrimp pasta recipes you may like:

Shrimp pasta in a rosé sauce is a quick and elegant dinner. Ready in under half an hour!
5 from 5 votes

Shrimp Pasta in a Rosé Sauce

A succulent shrimp pasta with a creamy tomato sauce.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2


  • 1/2 pound shrimp (I used large shrimp)
  • 4 ounces uncooked fettuccine
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot
  • 1/3 cup dry white wine
  • 2 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • Pinch of Italian seasoning
  • 1 cup heavy/whipping cream
  • 10 large leaves basil torn
  • Parmesan cheese freshly grated or shaved, to taste


  • If shrimp are frozen, run them under cool water until thawed. Peel and devein.
  • Boil a large pot of salted water and cook fettuccine according to package directions.
  • Chop shallot finely. Add butter, oil, and shallot to a skillet on medium heat.
  • Cook shallot for about five minutes and then add the wine, garlic, Dijon mustard, diced tomatoes, Italian seasoning, and cook for a few minutes.
  • Stir in the cream and salt and pepper and then simmer for about 10 minutes to reduce the sauce (you may need to turn it down to medium-low heat if it starts to bubble a lot).
  • Add in the shrimp and torn basil and cook for another five minutes. Once the pasta is cooked, add it to the skillet and toss with the sauce. Serve immediately with fresh parmesan cheese.

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Hi! I’m Natasha.

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  1. Trena Harvey says:

    5 stars
    you didn’t fail me, i made this at 6 this morning as a treat for one of my grandsons, he works nights, he loved it ,easy to make, couldn’t have been easier,

    AWESOME !!!!

    1. Natasha says:

      Wonderful!! You are very welcome, Trena! 😀

  2. Jamie says:

    5 stars
    Excellent recipe 👌 😋 Thank you for sharing. I tweaked it a bit by adding scallops, Chipotle peppers in Adobe sauce, a wee bit of coconut sugar. Then some bacon for the top along with the parmesan. Too die for!!

    1. Natasha says:

      You’re very welcome! Your additions sound delish.

  3. Sonia says:

    5 stars
    This recipe is awesome! The only changes I made was I used San Marzano canned tomatoes and chopped them and pappardelle pasta! Thanks for the great recipe!

    1. Natasha says:

      Woo hoo!! So glad you enjoyed it! Thank you!

  4. Susan Brown says:

    5 stars
    I made this for Valentine’s Day and it was a huge hit with hubby! Am making it again tomorrow but substituting shrimp for chicken. Thanks for a yummy recipe!

    1. Natasha says:

      Yay! That’s awesome! 🙂

  5. Miranda says:

    Would it be ok if you used Rosé wine instead of white wine?

    1. Natasha says:

      Yes – as long as it’s dry. 😊

    2. Lorne Malaka says:

      5 stars
      I made it with a sweeter rosé wine, more shallots and garlic, a larger can of diced tomatoes with some Italian spices, and a little cornstarch to thicken the sauce and it turned out great. It turned out as one of the best home cooked sauces I have made. I had bought a bottle of rosé because it’s what my girlfriend likes and I didn’t have anything dry on hand. We both loved it. Cooking is mostly subjective and all about personal preference so you can use whatever your preference is. Very few Rosé’s on the shelf are dry, at least where I shop so it’s not something I would get hung up on.

      1. Natasha says:

        I’m so glad you liked it! Your version sounds delish!

  6. Marissa says:

    What an elegant dish, yet simple enough for a weeknight dinner. So lovely, Natasha!

    1. Natasha says:

      Thank you Marissa! I was pleased it was ready so fast 🙂

  7. simonacallas says:

    I love pasta! It’s a quick, easy to make and nourishing dish. And of course it’s delicious too 🙂 Thank you, Natasha, for another great recipe of yours ❤

    1. Natasha says:

      You are welcome!! 🙂

  8. Dawn @ Girl Heart Food says:

    Tomato based sauces with cream is just the best! This looks delicious, Natasha. Big ol’ plate of comfort food right there!

    1. Natasha says:

      Agreed!! Thank you 🙂