Shrimp pasta with white wine tomato cream sauce

Name: Shrimp pasta with white wine tomato cream sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 250g / 8.8 oz. cocktail or cherry tomatoes, halved; A small bunch fresh coriander/cilantro, chopped; 2 teaspoons chopped garlic; 2 tbsp heavy cream; 350g / 12.4 oz. linguine or other long pasta; 1 tbsp olive oil; Salt & pepper to taste; 2 medium shallots, chopped; 400g / 3.5 oz. cooked shrimp

Shrimp pasta with white wine tomato cream sauce might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.99 per serving.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

489 kcal

Calories

33 g

Protein

8 g

Fat

71 g

Carbs

Ingredients

For 4 servings

Estimated cost~€7.70 · ~€1.95/serving

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Instructions

1
If you are using frozen shrimp, remove them from the fridge and allow to come to room temperature before using.Bring a large pot of water to a boil and cook your pasta according to package directions. 1 or 2 minutes before your pasta is done cooking, ladle about 250ml / 1 cup of the cooking water into a cup.In the meantime, heat the olive oil in a large frying pan over medium heat.
2
Add the shallots and garlic, season with salt and pepper, and saut until soft and translucent, about 3 to 5 minutes.
3
Add the wine and stir.
4
Add the tomatoes and simmer until the wine has evaporated, about 5 minutes.
5
Drain the pasta and add it to the sauce, along with the shrimp and cream, and toss to combine. If you find the sauce is too thick, add a splash of the pasta water.
6
Add the coriander and serve immediately.Find more recipes on my blog http://alalemon.com