Shrimp pasta with white wine tomato cream sauce
Shrimp pasta with white wine tomato cream sauce might be a good recipe to expand your main course recipe box. One serving contains 504 calories, 33g of protein, and 9g of fat. This pescatarian recipe serves 4 and costs $2.99 per serving. From preparation to the plate, this recipe takes around 45 minutes. A mixture of cherry tomatoes, shallots, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by spoonacular user teden. Shrimp pasta with white wine tomato cream sauce, Shrimp pasta with white wine tomato cream sauce, and Shrimp pasta with white wine tomato cream sauce are very similar to this recipe.
Servings: 4
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
Equipment:
frying pan
ladle
pot
Cooking instruction summary:
- 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. Add the shallots and garlic, season with salt and pepper, and saut until soft and translucent, about 3 to 5 minutes.
- Add the wine and stir.
- Add the tomatoes and simmer until the wine has evaporated, about 5 minutes.
- 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.
- Add the coriander and serve immediately.
- Find more recipes on my blog http://alalemon.com
Step by step:
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
Nutrition Information:
covered percent of daily need
