|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Shallots, garlic, wine, tomatoes, and cream make a fabulous fresh sauce for shrimp and pasta. It is paired with angel hair pasta here, but feel free to use your favorite pasta or even cheese tortellini. Have all your ingredients chopped and ready to go because this dish only takes about 15 minutes to cook from start to finish.
- 1 tablespoon olive oil
- 3 shallots (minced or 1/2 cup minced sweet onion)
- 4 cloves garlic (peeled and minced or pressed for stronger flavor)
- 1/2 cup Lambrusco (sweet red)
- 6 Roma tomatoes (or 3 medium tomatoes, chopped)
- 1/2 teaspoon oregano (dried; crushed to release flavor)
- 1/4 teaspoon basil (dried)
- 1 cup heavy cream
- 1 pound large shrimp (31 to 40 count, peeled and deveined)
- 1 tablespoon basil (fresh, chopped)
- 1/4 cup parmesan cheese (grated)
- Salt to taste
- Black pepper to taste
- 4 ounces angel hair pasta (cooked al dente)
- Garnish: additional chopped fresh parsley
Gather the ingredients.
Heat a large heavy skillet over medium heat. Add olive oil and saute shallots or sweet onions for 2 minutes.
Add garlic and saute another minute. Carefully pour in the wine and cook another minute, stirring constantly. Add chopped tomatoes, oregano, and basil, stirring to combine. Simmer about 5 minutes for flavors to blend.
Add heavy cream to tomato mixture. Continue cooking until reduced and somewhat thickened.
Add shrimp and fresh basil to tomato cream sauce and simmer, turning often, only until pink and opaque. (Do not overcook or the shrimp will become tough.) Stir in Parmesan cheese, salt, and pepper to taste. Serve immediately over cooked angel hair pasta.
Serve and enjoy!