Shrimp Pasta With White Wine Tomato Cream Sauce – a delicious recipe with linguine pasta, olive oil, shallots, garlic, white wine, cherry tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
If you are using frozen shrimp, remove them from the fridge and allow to come to room temperature before using.
2
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.
3
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 saute until soft and translucent, about 3 to 5 minutes.
4
Add the wine and stir.
5
Add the tomatoes and simmer until the wine has evaporated, about 5 minutes.
6
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.
7
Add the coriander and serve immediately.
497
kcal
Calories
8
g
Fat
68
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 20 ingredients. The key ingredients include: 3/4 pound linguine pasta, 1 tablespoon olive oil, 2 shallots medium, chopped, 1 clove garlic minced, and more.
Yes, Shrimp Pasta With White Wine Tomato Cream Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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