Shrimp and Pasta in a Basil Cream Sauce

"This is a simple yet elegant pasta dish, perfect for a romantic evening. It's rich and decadent, but you deserve it."
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by Skip and Cheryl photo by Skip and Cheryl
photo by AmandaInOz photo by AmandaInOz
Ready In:




  • Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente.
  • In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender.
  • Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst.
  • Remove everything from pan and keep warm.
  • Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan. Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt. Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn.
  • To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices.
  • When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream.
  • Return shrimp and tomato mixture to pan and heat through.
  • Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side.
  • Enjoy!

Questions & Replies

Got a question? Share it with the community!


  1. I added chicken to this recipe. I used diced tomatoes and onions. I left out the pine nuts too. This recipe has an AWESOME flavor. I had trouble getting it to thicken up, so I made a little bit of a rue with flour and water and it turned out just right. The family loved it and I will definitely make it again. Thank you for sharing this recipe with us!
  2. This is a delicious and forgiving recipe. I'm allergic to pine nuts so omitted. Only had about 1/3 cup of cream but I substituted with whole milk. Added a pinch of red peppers to the sauce. Delicious. I will definitely make this again. The flavor of the fresh basil really came through especially since they were not overcooked. Thank you.
  3. I made a few changes and lightened it up a bit. I used whole wheat spaghetti, white wine instead of vermouth, amond milk instead of cream, added a handfull of arugula and about a tablespoon of low fat cream cheese to make the sauce creamy. I left out the pine nuts since my husband doesn't really care for them. Tasted like something you'd get in a restaurant....great dish!
  4. I used a pound of shrimp which I cooked separately, in avocado oil. I used no salt, and added a dash of red pepper. Delicious! This is definitely joining our regular rotation!
  5. I used whole wheat spaghetti, and instead of heavy cream I used 1% fat plain yogurt. Much lighter on calories and fat, and just as delicious.


  1. I used whole wheat spaghetti, and instead of heavy cream I used 1% fat plain yogurt. Much lighter on calories and fat, and just as delicious.
  2. Very tasty pasta dish! The flavour of the vermouth really comes through nicely in the sauce. I replaced the heavy cream with extra light thickened cream to cut the fat and served over gluten-free spaghetti. Yum! Thanks raisdbywolvz! Made for PAC Fall 2008.



Find More Recipes