Go Back
+ servings

Pasta with Shrimp in Madeira Wine Sauce


  • 8 oz. campanile pasta (or pasta of similar size)
  • 4 shallots, sliced lengthwise
  • 4 Tbsp olive oil + more as needed
  • 1 ½ lb. extra-jumbo shrimp, 16 to 20 per lb. shelled and deveined, shells reserved
  • fine grain sea salt + freshly ground black pepper
  • 2 Tbsp butter, unsalted
  • 3 large cloves garlic thinly sliced
  • ½ cup Madeira (Marsala is a great alternative)
  • 1 lb cherry or grape tomatoes
  • 1 (15 oz) can diced fire-roasted tomatoes
  • ¾ cup coconut milk (the original calls for heavy cream)
  • ½ cup chicken broth
  • 2 Tbsp capers, drained but not rinsed
  • 2 Tbsp chives, thinly sliced
  • good quality Parmesan cheese


  • Pasta
  • Bring a 6-quart pot of well-salted water to a boil.
  • Cook the pasta according to the package directions until al dente.
  • Drain the pasta and set aside to cool

  • Shrimp
  • Season the shrimp with a pinch sea salt and freshly ground black pepper
  • In a 12-inch skillet over medium-high heat, add the butter along with 2 Tbs. of the oil
  • Add half of the shrimp and cook until they're just cooked through, about 30 seconds per side.
  • Transfer to a plate and repeat with the remaining shrimp

  • Madeira Wine Sauce
  • Add the remaining 2 Tbs. oil and shallot strips to the skillet and cook, stirring, until golden brown in spots (~ 2 to 3 minutes)
  • Add the garlic and cook a minute more
  • Add the Madeira and cook until the wine has almost fully evaporated (~ 3 minutes)
  • Add the tomatoes and cook until most have burst and their liquid is reduced by half (~ 4 to 5 minutes)
  • Add the fire-roasted tomatoes, chicken broth, and coconut milk (or heavy cream if using)
  • Cook until the sauce thickens (~ 4 to 5 minutes)
  • Add the shrimp and cook until the dish has just heated through.
  • Season to taste with salt and pepper

  • Finish & Serve
  • Add the pasta and capers to the sauce and toss, adding additional chicken broth to loosen the sauce, if needed
  • Divide the pasta among four shallow bowls, garnish with the chives, freshly ground Parmesan cheese and serve.