Shrimp pasta with white wine tomato cream sauce

If you have approximately 45 minutes to spend in the kitchen, Shrimp pasta with white wine tomato cream sauce might be an excellent pescatarian recipe to try. For $2.99 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 33g of protein, 9g of fat, and a total of 504 calories. This recipe serves 4. A mixture of linguine, cilantro, Salt & Pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by spoonacular user carina_21. If you like this recipe, take a look at these similar recipes: Shrimp pasta with white wine tomato cream sauce, Shrimp pasta with white wine tomato cream sauce, and Shrimp pasta with white wine tomato cream sauce.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

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 saut 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.
8. Find more recipes on my blog http://alalemon.com

 

Step by step:

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.

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

3. Add the wine and stir.

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

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.

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

Nutrition Information:

covered percent of daily need