Shrimp pasta with white wine tomato cream sauce
Ingredients
cherry tomatoes250 g
coriander/cilantro1 small bunch
garlic2 teaspoons
heavy cream2 tbsp
.4 oz. linguine350 g
olive oil1 tbsp
salt & pepper4 servings
shallots2 medium
.5 oz. shrimp400 g
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
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