Shrimp pasta with white wine tomato cream sauce

Shrimp pasta with white wine tomato cream sauce

Shrimp pasta with white wine tomato cream sauce

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   12 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 250g / 8.8 oz. cocktail or cherry tomatoes, halved
  • A small bunch fresh coriander/cilantro, chopped
  • 2 teaspoons chopped garlic
  • 2 tbsp heavy cream
  • 350g / 12.4 oz. linguine or other long pasta
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 2 medium shallots, chopped
  • 400g / 3.5 oz. cooked shrimp
Instructions

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

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