Tomato Cream Shrimp Pasta

One minute before the pasta is finished, carefully ladle 250ml of the starchy pasta cooking water into a cup and set aside.

Ingredients

240 mL of Pasta

250 mL of Water

Equipment

Ladle

Heat the olive oil in a large frying pan over medium heat. Add the minced shallots and garlic, seasoning with salt and pepper, and sauté until the aromatics are soft and translucent.

Ingredients

30 mL of Olive Oil

1 piece of Shallot

2 cloves of Garlic

2½ mL of Salt And Pepper

Equipment

Frying Pan

Chefs Knife

Pour in the wine and stir, then add the chopped tomatoes. Simmer the mixture until the wine has mostly evaporated and the tomatoes have softened.

Ingredients

120 mL of Wine

240 mL of Tomato

Equipment

Frying Pan

Drain the pasta and add it to the frying pan along with the shrimp and heavy cream. Toss everything together over low heat until the shrimp are opaque and cooked through, adding the reserved pasta water as needed to adjust the sauce consistency.

Ingredients

240 mL of Pasta

450 g of Shrimp

120 mL of Heavy Cream

Equipment

Colander

Frying Pan

Tongs

Garnish with fresh coriander and serve immediately.

Ingredients

240 mL of Coriander

Equipment

Serving Dish