Shrimp (w/ Heads) Tomato Cream Pasta – a delicious recipe with Olive oil, garlic, White wine, Tomato sauce, cream, Pasta. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Insert a knife into the shrimp belly and completely open the head and body.
2
This will expose the veins, so remove them.
3
Leave the tails.
4
The back shell is connected.
5
Add olive oil and garlic to a frying pan and heat.
6
Once fragrant, place the shrimp body-down on the pan and heat for 1 minute.
7
At the same time begin to boil the pasta.
8
Add white wine and cook on high heat, cooking off the alcohol.
9
Add tomato sauce.
10
Once it starts to bubble add some of the pasta water for a thick sauce.
11
Add the heavy cream.
12
Once it starts to simmer, stop the heat.
13
Add your boiled pasta and toss with the sauce.
14
Transfer to a plate and top with the shrimp and the remaining sauce.
353
kcal
Calories
18
g
Fat
41
g
Carbs
8
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 7 ingredients. The key ingredients include: 8 Prawns (w/heads), 2 tbsp Olive oil, 1 clove Chopped garlic, 50 ml White wine, and more.
Yes, Shrimp (w/ Heads) Tomato Cream Pasta 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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