Spaghetti with Shrimps in a Rosemary Rose Sauce

Topped with a decadent Lactantia® Cooking Cream rosé sauce and fresh shrimp, this recipe takes dinner from every day to gourmet. Give it a try for a special night in.

  • Preparation time30 mins prep
  • Cooking time15 mins cook
  • Servings6 servings


  • 1 package Spaghetti, cooked
  • 36/16/20 Shrimps, cleaned and peeled
  • 2 cloves garlic
  • ½ cup white wine
  • 400ml canned diced tomatoes
  • ½ cup Lactantia® Cooking cream
  • 3 tbsp fresh rosemary, chopped
  • 1 tsp salt
  • A pinch of pepper
  • 3 tbsp extra virgin olive oil
  • 6 tbsp green onions, sliced thinly


  1. In a large pan, heat the extra virgin olive oil.
  2. Add in the garlic, and rosemary, and sautée for a minute.
  3. Add in the shrimps, and sautée for another minute until they start to turn pink.
  4. Deglaze the pan with the white wine, scraping any bits that may have stuck to the bottom of the pan.
  5. Reduce the liquid by half and add in the canned tomatoes.
  6. Remove shrimps and set aside.
  7. Let sauce boil and reduce by half.
  8. Add the shrimps again and finish cooking for a final 5 minutes. Season with salt and pepper.
  9. Add in the cream and stir.
  10. Place noodles in a serving bowl, pour sauce and shrimps over top and serve.
  11. Garnish each dish with green onions.