Shrimp in Tomato Cream Sauce

“The local ABC affiliate in Sacramento had a great food segment in their afternoon news cast with recipes from local restaurants which they then posted online. I love a cream sauce, particularly one with white wine. This makes a very rich and very pretty pink sauce.” – April Ferre

Shrimp in Tomato Cream Sauce

Course: Main Courses – Fish & Seafood, Main Courses – Pasta & RIce
Cuisine: Italian


  • Olive Oil
  • 1 Large Tomato Diced
  • 3 Cloves Garlic Minced
  • 1/2 Pound Shrimp Peeled & Deveined
  • 1/4 Cup White Wine
  • 1/2 Cup Heavy Cream
  • Salt & Pepper To Taste
  • 2 Green Onions Chopped
  • Bow Tie Pasta Cooked
  • Parmesan Cheese


  • Heat olive oil in sauté pan. Add shrimp, tomato, and garlic, and sauté for 2 minutes. Deglaze with white wine. Remove shrimp to a small bowl and set aside.
  • Add cream to saucepan and reduce until thick. Season with salt and pepper to taste.
  • Return shrimp to pan and cook until heated through. Toss with green onions and pasta and top with Parmesan cheese. Serves 2.

2008 Modified Recipe – April Ferre – From the 4th Street Grille