Shrimp Pasta with White Wine Tomato Cream Sauce

Ingredients

• •250 g cherry tomatoes
• •1 small bunch coriander/cilantro
• •2 teaspoons garlic
• •2 tbsp heavy cream
• •350 g linguine
• •1 tbsp olive oil
• •salt & pepper
• •2 medium shallots
• •400 g shrimp

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Method

From foodista.com — read the original

1. 1If you are using frozen shrimp, remove them from the fridge and allow to come to room temperature before using.
2. 2Bring 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. 3In the meantime, heat the olive oil in a large frying pan over medium heat.
4. 4Add the shallots and garlic, season with salt and pepper, and saut until soft and translucent, about 3 to 5 minutes.
5. 5Add the wine and stir.
6. 6Add the tomatoes and simmer until the wine has evaporated, about 5 minutes.
7. 7Drain 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.
8. 8Add the coriander and serve immediately.