White Wine Marinated Shrimp With Fire Roasted Tomato Cream Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
-
Shrimp
- 453.59 g shrimp
- 236.59 ml white wine (Chardonnay)
- 3 garlic cloves, minced
- 14.79 ml fresh thyme
- 14.79 ml fresh basil
- 14.79 ml fresh rosemary
- 1 bay leaf
- 29.58 ml lemon juice
- 14.79 ml salt
- 9.85 ml fresh black pepper
-
Fire Roasted Tomato Cream Sauce
- 7.39 ml olive oil
- 396.89-425.24 g can fire-roasted tomatoes
- 3 garlic cloves, minced
- 4.92 ml fresh oregano
- 118.29 ml white wine
- 177.44 ml heavy cream
- 2.46 ml lemon juice
- 14.79 ml salt
- 7.39 ml fresh black pepper
-
Pasta
- 453.59 g whole wheat angel hair pasta
- 2 bay leaves
- salt, for water
directions
-
Shrimp:
- Mix all ingredients in a bowl. Cover, refrigerate for at least an hour.
- 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.
-
Tomato Cream Sauce:
- Heat oil on medium high heat. Saute garlic until fragrant.
- Add can of tomatoes, white wine, and remaining ingredients.
- Cook until cream begins to thicken sauce.
- Pour sauce into a blender and puree until smooth.
- Transfer sauce back to pot, hold on low heat.
-
Pasta:
- Heat water to rapid boil with salt and bay leaves. Add pasta.
- Cook 5-7 minutes, or until al dente, or tender.
- Drain pasta, removing bay leaves.
- Add all components(shrimp, sauce, and pasta) together. Serve with garlic bread, and top pasta with fresh grated parmigiana and red pepper flakes.
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