Description
A savory shrimp pasta dish in a creamy tomato-wine sauce that is perfect for impressing guests.
Ingredients
- 8 ounces fettuccine or linguine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Boil a large pot of salted water and cook the pasta until just tender, following package instructions. Drain, reserving about half a cup of the cooking water.
- In a spacious skillet, warm the olive oil over medium heat. Add the minced garlic and sauté for a minute.
- Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
- Pour the white wine into the skillet and let it simmer for about 2 minutes to reduce slightly.
- Add the undrained diced tomatoes, heavy cream, Italian seasoning, salt, and pepper. Stir and let simmer for approximately 5 minutes.
- Return the shrimp to the skillet along with the cooked pasta. Toss everything together, adding reserved pasta water gradually until desired sauce consistency is achieved.
- Mix in the grated Parmesan cheese until melted and evenly distributed.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a spicier version, add red pepper flakes.
- Ensure shrimp are cooked just until pink to avoid overcooking.
- Can substitute heavy cream with half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg