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Author Notes: A simple but tasty pasta dish full of shrimp, herbs, and a delicate tomato white wine sauce. —Vicky | Things I Made Today
- 8 ounces rigatoni pasta, dry
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 2 tomatoes, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 3/4 pound uncooked shrimp, peeled and deveined
- 1/4 cup Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- Parsley or basil, chopped, as garnish
- In a medium sized saucepan, cook pasta until al dente. Drain and set aside.
- Heat olive oil in a medium sized skillet over medium-high heat. Add shallots and cook for 3-4 minutes, until soft. Pour in white wine and cook until liquid is reduced by half. Reduce heat, stir in cream, tomatoes, thyme, oregano, and marjoram. Cook until tomatoes have softened and sauce starts to thicken, about 10 minutes.
- Raise heat to medium and add shrimp. Cook until they are barely pink.
- Remove from heat, add rigatoni, and stir to coat. Add Parmesan cheese, salt and pepper to taste. Top with herbs before serving.