Author Notes
Easy peasy shrimp pasta with white wine tomato cream sauce, ready in 10 minutes! —Ala Lemon
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Ingredients
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350 grams
linguine or other long pasta (12.4 oz.)
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1 tablespoon
olive oil
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2
medium shallots, chopped
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1
clove garlic, minced
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125 milliliters
dry white wine (½ cup)
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250 grams
cocktail or cherry tomatoes, halved (8.8 oz.)
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2 tablespoons
heavy cream
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400 grams
cooked shrimp (3.5 oz.)
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1 bunch
fresh coriander/cilantro, chopped
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Salt & pepper to taste
Directions
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If you are using frozen shrimp, remove them from the fridge and allow to come to room temperature before using.
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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.
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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.
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Add the wine and stir.
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Add the tomatoes and simmer until the wine has evaporated, about 5 minutes.
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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.
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Add the coriander and serve immediately.
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Find more recipes on my blog http://alalemon.com
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