Shrimp pasta with white wine tomato cream sauce
350g / 12.4 oz. linguine or other long pasta
1 tbsp olive oil
2 medium shallots, chopped
1 clove garlic, minced
125ml / ½ cup dry white wine
250g / 8.8 oz. cocktail or cherry tomatoes, halved
2 tbsp heavy cream
400g / 3.5 oz. cooked shrimp
A small bunch fresh coriander/cilantro, chopped
Salt & pepper to taste
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.
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