White Wine Marinated Shrimp With Fire Roasted Tomato Cream Sauce

Submitted by trichocereus

"Shrimp marinated in a Chardonnay and fresh herbs, served over angel hair pasta, with a fire roasted tomato cream sauce. Serve with steamed broccoli or sauteed mushrooms."

 

• Ready In: 1hr 20mins
• Ingredients: 22
• Serves: 4

ingredients

• Shrimp

• 1 lb shrimp
• 1 cup white wine (Chardonnay)
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh basil
• 1 tablespoon fresh rosemary
• 1 bay leaf
• 2 tablespoons lemon juice
• 1 tablespoon salt
• 2 teaspoons fresh black pepper

• Fire Roasted Tomato Cream Sauce

• 1⁄2 tablespoon olive oil
• 1 (14 -15 ounce) can fire-roasted tomatoes
• 3 garlic cloves, minced
• 1 teaspoon fresh oregano
• 1⁄2 cup white wine
• 3⁄4 cup heavy cream
• 1⁄2 teaspoon lemon juice
• 1 tablespoon salt
• 1⁄2 tablespoon fresh black pepper

• Pasta

• 16 ounces whole wheat angel hair pasta
• 2 bay leaves
• salt, for water

directions

1. Shrimp:

2. Mix all ingredients in a bowl. Cover, refrigerate for at least an hour.
3. After marinating, heat skillet over medium high heat. Add shrimp and marinade. Cook shrimp 5-7 minutes, or until pink on the outside, white on the inside. Set aside.

4. Tomato Cream Sauce:

5. Heat oil on medium high heat. Saute garlic until fragrant.
6. Add can of tomatoes, white wine, and remaining ingredients.
7. Cook until cream begins to thicken sauce.
8. Pour sauce into a blender and puree until smooth.
9. Transfer sauce back to pot, hold on low heat.

10. Pasta:

11. Heat water to rapid boil with salt and bay leaves. Add pasta.
12. Cook 5-7 minutes, or until al dente, or tender.
13. Drain pasta, removing bay leaves.
14. Add all components(shrimp, sauce, and pasta) together. Serve with garlic bread, and top pasta with fresh grated parmigiana and red pepper flakes.