Shrimp pasta with white wine tomato cream sauce

The recipe Shrimp pasta with white wine tomato cream sauce can be made in roughly 45 minutes. This main course has 504 calories, 33g of protein, and 9g of fat per serving. This recipe serves 4 and costs $2.99 per serving. Head to the store and pick up shallots, cilantro, garlic, and a few other things to make it today. It is brought to you by spoonacular user daniela_brown. It is a good option if you're following a pescatarian diet. If you like this recipe, you might also like recipes such as 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.

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:

  1. If you are using frozen shrimp, remove them from the fridge and allow to come to room temperature before using.
  2. 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.
  3. 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.
  4. Add the wine and stir.
  5. Add the tomatoes and simmer until the wine has evaporated, about 5 minutes.
  6. 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.
  7. Add the coriander and serve immediately.
  8. 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:

Quickview
504k Calories
33g Protein
9g Total Fat
70g Carbs
21% Health Score
Limit These
Calories
504k
25%

Fat
9g
14%

  Saturated Fat
2g
17%

Carbohydrates
70g
24%

  Sugar
4g
5%

Cholesterol
262mg
87%

Sodium
988mg
43%

Get Enough Of These
Protein
33g
66%

Selenium
103µg
148%

Manganese
1mg
67%

Phosphorus
393mg
39%

Copper
0.58mg
29%

Vitamin C
20mg
25%

Zinc
3mg
23%

Magnesium
89mg
22%

Iron
3mg
22%

Calcium
183mg
18%

Fiber
3g
15%

Vitamin E
2mg
15%

Potassium
475mg
14%

Vitamin B12
0.75µg
13%

Vitamin B6
0.25mg
13%

Vitamin B3
2mg
12%

Vitamin A
551IU
11%

Vitamin K
10µg
10%

Folate
38µg
10%

Vitamin B1
0.12mg
8%

Vitamin B5
0.67mg
7%

Vitamin B2
0.1mg
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Chicken Paprikash

Eating Well

Chili Pie with Green Chile and Cheddar Cornbread Crust

Foodista

S’Mores Mug Cake

Baked Chicago

Pineapple Party Punch

Crazy for Crust

Chilly Watermelon Soup

The Healthy Foodie