Shrimp pasta with white wine tomato cream sauce

Shrimp pasta with white wine tomato cream sauce could be just the pescatarian recipe you've been looking for. This recipe makes 4 servings with 504 calories, 33g of protein, and 9g of fat each. For $2.99 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. A few people made this recipe, and 12 would say it hit the spot. It works best as a main course, and is done in about 45 minutes. If you have Salt & Pepper, shallots, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 72%. Similar recipes include 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:

Equipment:

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:

covered percent of daily need