Description
A quick and delightful creamy tomato white wine shrimp pasta dish that brings restaurant-style flavors to your home.
Ingredients
- 8 ounces fettuccine or linguine pasta
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 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
- 2 tablespoons fresh basil, chopped (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the diced tomatoes (with juices), heavy cream, and white wine. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken slightly.
- Add the cooked shrimp back to the skillet and stir to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Toss the cooked pasta into the sauce, ensuring it is well coated. Stir in the grated Parmesan cheese until melted and combined.
- Garnish with fresh basil if desired and serve immediately.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add sautéed spinach or mushrooms for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg