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Shrimp pasta with white wine tomato cream sauce

 
One serving costs about $2.99 One serving costs about $2.99

$2.99 per serving

12 people like this recipe

12 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 pescetarian,pescatarian side dish,lunch,main course,main dish,dinner
spoonacular Score:73%

Spoonacular Score: 73%

 

Shrimp pasta with white wine tomato cream sauce takes approximately 45 minutes from beginning to end. For $2.99 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 504 calories, 33g of protein, and 9g of fat per serving. This recipe serves 4. Head to the store and pick up cherry tomatoes, shrimp, garlic, and a few other things to make it today. It is brought to you by spoonacular user blessedjsw. Similar recipes include Shrimp pasta with white wine tomato cream sauce, Shrimp pasta with white wine tomato cream sauce, and Shrimp pasta with white wine tomato cream sauce.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
8.82 oz
8.82 oz cherry tomatoes
cherry tomatoes
1 small bunch
1 small bunch fresh cilantro
fresh cilantro
2 tsps
2 tsps garlic
garlic
2 Tbsps
2 Tbsps heavy cream
heavy cream
12.35 oz
12.35 oz linguine
linguine
1 Tbsp
1 Tbsp olive oil
olive oil
some
some Salt & Pepper
Salt & Pepper
2 medium
2 medium shallots
shallots
14.11 oz
14.11 oz cooked shrimp
cooked shrimp
8.82 oz cherry tomatoes
8.82 oz
cherry tomatoes
1 small bunch fresh cilantro
1 small bunch
fresh cilantro
2 tsps garlic
2 tsps
garlic
2 Tbsps heavy cream
2 Tbsps
heavy cream
12.35 oz linguine
12.35 oz
linguine
1 Tbsp olive oil
1 Tbsp
olive oil
some Salt & Pepper
some
Salt & Pepper
2 medium shallots
2 medium
shallots
14.11 oz cooked shrimp
14.11 oz
cooked shrimp

Equipment

frying pan
frying pan
ladle
ladle
pot
pot
frying pan
frying pan
ladle
ladle
pot
pot


Instructions

  1. If you are using frozen shrimp, remove them from the fridge and allow to come to room temperature before using.
  2. Bring a large pot of water to a boil and cook your pasta according to package directions. 1 or 2 minutes before your pasta is done cooking, ladle about 250ml / 1 cup of the cooking water into a cup.
  3. In the meantime, heat the olive oil in a large frying pan over medium heat. Add the shallots and garlic, season with salt and pepper, and saut until soft and translucent, about 3 to 5 minutes.
  4. Add the wine and stir.
  5. Add the tomatoes and simmer until the wine has evaporated, about 5 minutes.
  6. Drain the pasta and add it to the sauce, along with the shrimp and cream, and toss to combine. If you find the sauce is too thick, add a splash of the pasta water.
  7. Add the coriander and serve immediately.
  8. Find more recipes on my blog http://alalemon.com

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.99
Ingredient
250 grams cherry tomatoes
1 small bunch fresh cilantro
2 teaspoons garlic
2 tablespoons heavy cream
350 grams linguine
1 tablespoon olive oil
2 mediums shallots
400 grams cooked shrimp
Price
$2.23
$0.26
$0.13
$0.16
$0.75
$0.17
$0.28
$7.99
$11.98

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
504 Calories
33g Protein
9g Total Fat
70g Carbs
21% Health Score
Limit These
Calories
504
25%

Fat
9g
14%

  Saturated Fat
2g
17%

Carbohydrates
70g
24%

  Sugar
4g
5%

Cholesterol
262mg
87%

Sodium
988mg
43%

Get Enough Of These
Protein
33g
66%

Selenium
103µg
148%

Manganese
1mg
67%

Phosphorus
393mg
39%

Copper
0.58mg
29%

Vitamin C
20mg
25%

Zinc
3mg
23%

Magnesium
89mg
22%

Iron
3mg
22%

Calcium
183mg
18%

Fiber
3g
15%

Vitamin E
2mg
15%

Potassium
475mg
14%

Vitamin B12
0.75µg
13%

Vitamin B6
0.25mg
13%

Vitamin B3
2mg
12%

Vitamin A
551IU
11%

Vitamin K
10µg
10%

Folate
38µg
10%

Vitamin B1
0.12mg
8%

Vitamin B5
0.67mg
7%

Vitamin B2
0.1mg
6%

covered percent of daily need

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