However, shrimp pasta is not my go-to pasta dish. While I love shrimp, I don’t automatically think of associating them with pasta. Which is a shame, because I always have cooked shrimp in the freezer.
If you’re using raw shrimp, add them along with the tomatoes and let them simmer in the sauce. The addition of the hot pasta will help them cook all the way through.
- 350g / 12.4 oz. linguine or other long pasta
- 1 tbsp olive oil
- 2 medium shallots, chopped
- 1 clove garlic, minced
- 125ml / ½ cup dry white wine
- 250g / 8.8 oz. cocktail or cherry tomatoes, halved
- 2 tbsp heavy cream
- 400g / 3.5 oz. cooked shrimp
- A small bunch fresh coriander/cilantro, chopped
- Salt & pepper to taste
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 sauté 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.
If you are not a fan of tomato chunks or having tomato skins in your sauce, you can also use whole regular tomatoes (about 2) and grate them directly into the pan.
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.