Shrimp pasta with white wine tomato cream sauce

Ready in : 45 mins

Shrimp pasta with white wine tomato cream sauce might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.99 per serving. One serving contains 489 calories, 33g of protein, and 8g of fat. 12 people were glad they tried this recipe. A mixture of olive oil, coriander/cilantro, salt & pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good.

Diets

PESCATARIAN

Ingredients

cherry tomatoes

250 g

coriander/cilantro

1 small bunch

garlic

2 teaspoons

heavy cream

2 tbsp

.4 oz. linguine

350 g

olive oil

1 tbsp

salt & pepper

4 servings

shallots

2 medium

.5 oz. shrimp

400 g

Cooking in Steps

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.

olive oil

shrimp

pasta

water

frying pan

ladle

pot
2
Add the shallots and garlic, season with salt and pepper, and saut until soft and translucent, about 3 to 5 minutes.

salt and pepper

shallot

garlic
3
Add the wine and stir.

wine
4
Add the tomatoes and simmer until the wine has evaporated, about 5 minutes.

tomato

wine
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.

water

shrimp

cream

pasta
6
Add the coriander and serve immediately.Find more recipes on my blog http://alalemon.com

coriander