Pescatarian

Shrimp pasta tomato cream sauce

Name: Shrimp pasta tomato cream sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g cherry tomatoes; 1 small bunch cilantro; 2 tsps garlic; 2 Tbsps cream; 350 g .4 oz. linguine; 1 Tbsp olive oil; 4 servings salt and pepper; 2 medium shallot; 400 g prawn

Creamy shrimp pasta with white wine tomato sauce, a flavorful pescatarian dish that takes 45 minutes to make. Best served as a main course on a special occasion or holiday meal.

Ingredients

cherry tomatoes

250 g

cilantro

1 small bunch

garlic

2 tsps

cream

2 Tbsps

.4 oz. linguine

350 g

olive oil

1 Tbsp

salt and pepper

4 servings

shallot

2 medium

prawn

400 g

Method

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

Nutrition:

489 kcal

Carbs

70 g

Fat

8 g

Protein

32 g

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