Easy Shrimp Pasta in a Creamy Tomato Sauce – Natasha’s Kitchen

Easy Shrimp Pasta in a Creamy Tomato Sauce – Natasha’s Kitchen


(upbeat music) – Hey everyone, it’s Natasha
of natashaskitchen.com. Today we’re gonna make a pasta that takes just 30 minutes to make. It has shrimp, it has
a tomato creamy sauce that’s creamy but light at the same time. It’s awesome, you guys are gonna love it. So let’s get started. First, you’ll need about
three quarters pound of pasta. One pound of shrimp that’s been peeled, medium to large shrimp is fine. Couple tablespoons of olive oil. Then for this amazing
sauce, we’re gonna need some white wine, and you want
that to be a drier white wine. Then some butter, about
six medium tomatoes, some red pepper flakes to
give it that extra zing, some green onion, fresh green onion, and then some fresh basil,
and you can also use a little bit of dry basil instead if you don’t have the fresh. And then one clove of garlic. We’re gonna use just a
half a cup of heavy cream, and it’s so creamy and
good, it’s unbelievable that there’s only half a cup in here. And then we’re gonna
garnish with some cheese. We’re gonna start with cooking our pasta, so bring a large pot of water to a boil, and once it’s at a boil
add some salt to the water. We’ve got about a half a tablespoon there. And then drizzle the top with about a tablespoon of olive oil. And this really helps the pasta, keeps it from sticking together. So we’re dumping about three quarters of a pound of pasta in, and you can use any kind of pasta you like. You can use fettuccine,
you can use spaghetti, I like angel hair the most
so that’s what I’m using. So just cook that according
to the package instructions. When it’s done, you’re
gonna drain the pasta, give it a quick rinse,
and just set it aside until you’re ready to use it. (sprayer running) Let’s get started on the shrimp. This part’s really quick and easy. So, first you wanna preheat
a large heavy-bottom skillet over medium heat. Then we’re gonna season our shrimp with a little bit of salt and pepper. (salt shaking) (pepper grinding) Add two tablespoons of
oil to your hot skillet. Then add the shrimp and put those in a single layer across
the bottom of the pan. Now shrimp are quick to make. They only take about three minutes, so you don’t wanna overcook the shrimp or they’ll turn rubbery. So toss the shrimp at
least once in between, and it should be done
in about three minutes. Once the shrimp are cooked,
take them out of the pan and set them aside. Now let’s move on to
the creamy tomato sauce. So start out by chopping your tomatoes. We’re gonna chop these into about dice. (upbeat music) Now we’re gonna chop the
basil and the green onion. (chopping) Now we’re gonna add all
the sauce ingredients, except for the heavy cream, just right into that hot skillet. Start with four tablespoons of butter, your chopped tomatoes,
green onions, your basil. Then we’re gonna add in
one pressed garlic clove, your red pepper flakes, and
your one cup of white wine. And we’re gonna cook that
down ’til you have about a fourth of a cup of
liquid left in the pan. (simmering) (upbeat music) Alright, you can see the
liquid is almost evaporated. Our tomatoes are nice and soft. Now we can add the half
a cup of heavy cream. (simmering) And stir in your cooked shrimp. Now toss in your cooked pasta, and just stir everything to combine. Season with a little more
salt and pepper if needed, and then serve with some Parmesan. Alright, and this is best
hot, so serve it right away. Oh goodness, this looks so good. And I’m hungry, baby’s hungry. This little lady loves
pasta, I already know it. If she’s anything like her mother. (upbeat music) ‘Kay, we wanna add lots of shrimp. This is, after all, shrimp pasta. And then we’re gonna top
it with tons of cheese. I like to get it on there
while the pasta’s still hot so the cheese can melt onto there. Then maybe some fresh
tomatoes for garnish. Add some fresh basil just to
pretty it up a little bit. And that’s it. Now the taste test. Alright, we’re gonna start
with a little bit of pasta. Mm. Creamy but light. And then the shrimp. Oh, it’s wonderful. The white wine just really
brings everything together. You guys are gonna love this pasta. It’s no wonder it’s one of the most pinned recipes on my site. Mm. (laughs) Course I had to include one of those. Otherwise this video would be
a little dry, huh? (laughs) Mm. Alright, I’m gonna go enjoy this. Thank you all so much for
watching my YouTube channel. Make sure to subscribe to
get all my future videos. And hope you enjoyed spending
time with me in my kitchen. Thanks for watching.

71 thoughts on “Easy Shrimp Pasta in a Creamy Tomato Sauce – Natasha’s Kitchen

  1. Hi Natasha, where did you buy your dry white wine and what is  the brand please. I've always wanted to use wine in my dishes but i have no clue what to get. Thanks a lot.

  2. Natasha, what brand is your salt grinder. I would like to get one like it. Where do I go to get the recipe read out on your videos. Peggy

  3. Peggy here again. I apologize for being so stupid. If I had looked harder, I would have seen the link for the printed recipe.

  4. You have an amazing personality! Defiantly trying this! I'm under age, so I hope I can find someone to get me the wine, Thanks for uploading! 🙂

  5. I love this recipe! I've made it with shrimp or chicken and it's delicious both ways. As a matter of fact, I'm making it for dinner tonight. 🙂

  6. I love this meal this is my second time making it this month . I make it a lot love your cooking can you plz make more video like breastfast and lunch thank you  a gain god bless

  7. When are you going to make new videos!!?! I love your channel but the last time you posted was a YEAR ago!! 😭😭😭😭😭😭😭😭😭😭

  8. I am really looking for quick and easy recipes yet still delicious. Any substitute for the dry wine or will it be okay to serve to a toddler since the alcohol in the wine dissipates anyway? Need help, please. Thank you!

  9. Fantastic christmas eve meal for me and mum on Saturday thanks so much 🙂 all though i'll try not to go cross eyed ! lol !

  10. Hi Natasha! I am so glad I discovered you on YouTube. I find your dishes just mouthwatering and I think you're utterly delightful. No more stuffy boring cooking demos! You make everything look easy and fun! ^_^ Thank you for sharing your gifts with the world. <3 <3 <3

  11. Hello Natasha! Thanks a lot for sharing this. Looks delicious! Quick question: Can you please recommend a substitute for white wine? I want to make this dish, but without adding white wine. What else can I use? Thanks!

  12. I want to thank you for sharing. I made this last night for my wife and she was in love with it. keep up the great work and I'm sure I'll use another of your recipes 🖒

  13. Dear Natasha, your kitchen is so simple and in the same time sooo delicious! I just wanted to thank you for sharing all your recepies with us. Keep the good work and enjoyment!

  14. I love your recipes, I'm Peruvian girl and I like so much the sea foods specially shrimps, thank you for your dedication in the videos

  15. It is proven that adding oil to the pasta so it doesn't stick is nonsense. Just saying, google it if you don't believe me. All top chefs say it.

  16. Hi there! Do you happen to have a creamy pasta recipe that doesn’t need parmesan and wine because I don’t have those here in the Middle East?
    I would love to hear from you. Thanks a lot! (new subscriber here) 😘

  17. Natasha, i have 5 children, went through 5 pregnancies with my wife. If you are going to base the food that the baby likes on the food that you are going to eat being with child, then the baby is going to like anything edible, lol, sorry, had to be said,lol

  18. I have watched so many cooking show with many chefs, but mo ones tutor so easy and food comes out so good like you. Every day, every day I watch and make your dishes. This will be my Monday dish. Thank you sweetie.

  19. Just made this!!!! I’m eating it right now, it’s SOOOO good, creamy, doesn’t feel like your eating fat, it’s light, tasty, and easy to make!
    Thanks 😊😊

  20. “Pasta is a ritual for Italians. You can mess with anything but not the pasta.
    • No oil in the boiling water, ever (you stir the pasta every few minutes as it cooks so that it won’t stick).
    You are absolutely never allowed to add cheese to a seafood pasta recipe.
    You match pasta shapes with specific sauces.
    • Pasta is always al dente (very slightly undercooked).
    You finish cooking pasta in its sauce after you have drained it from the boiled water; you never dollop the one on top of the other.
    “Pasta and its sauce should be combined like salad and its dressing,”

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