Shrimp pasta with white wine tomato cream sauce

6 steps · 45 min total

1. 01

   Prep Shrimp, Cook Pasta, Heat Oil

   If you're starting with frozen shrimp, take them out of the fridge and let them come to room temperature while you get everything else ready.

   Bring a large pot of water to a boil, then cook your linguine according to package directions. Just before the pasta is done, about 1 or 2 minutes out, scoop out about 250ml / 1 cup of that starchy cooking water into a mug; you might need it later to loosen the sauce.

   While the pasta cooks, warm the olive oil in a large frying pan over medium heat.

2. 02

   Sauté Aromatics

   Add the shallots and garlic to the hot oil. Season with salt and pepper, then sauté, stirring occasionally, until they're soft and translucent, which should take about 3 to 5 minutes. You'll notice the sweet smell of the shallots mellowing.
3. 03

   Add Wine

   Pour in the white wine and give it a good stir.
4. 04

   Simmer Tomatoes

   Toss in the cherry tomatoes. Let them simmer gently until the wine has mostly evaporated and the tomatoes start to burst and soften, about 5 minutes.
5. 05

   Combine Pasta and Sauce

   Drain the cooked linguine and add it directly to the pan with the sauce, along with the shrimp and heavy cream. Toss everything together until the pasta is coated and the shrimp are just cooked through and pink. If the sauce seems a little too thick, add a splash of that reserved pasta water to loosen it up.
6. 06

   Finish and Serve

   Stir in the fresh coriander and serve the pasta immediately.