Author Notes
Easy peasy shrimp pasta with white wine tomato cream sauce, ready in 10 minutes! —Ala Lemon
Ingredients
-
350 grams
linguine or other long pasta (12.4 oz.)
-
1 tablespoon
olive oil
-
2
medium shallots, chopped
-
1
clove garlic, minced
-
125 milliliters
dry white wine (½ cup)
-
250 grams
cocktail or cherry tomatoes, halved (8.8 oz.)
-
2 tablespoons
heavy cream
-
400 grams
cooked shrimp (3.5 oz.)
-
1 bunch
fresh coriander/cilantro, chopped
-
Salt & pepper to taste
Directions
-
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 sauté 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
See what other Food52ers are saying.