Pasta With Shrimp In Tomato Cream

This elegant yet approachable pasta dish combines the sweetness of sun-dried tomatoes with the richness of heavy cream and the briny depth of vermouth. The succulent shrimp are quickly seared to retain their texture, then folded back into a reduced sauce that coats every strand of linguini. Aromatic garlic, fresh basil, and green onions add layers of flavor, while a dusting of parmesan cheese brings it all together. Perfect for a romantic dinner or a special weeknight meal, this recipe balances comfort food heartiness with sophisticated flavors. It comes together quickly, making it an ideal choice when you want a restaurant-quality meal at home without spending hours in the kitchen.

Cooking Method: Boiling, Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 580

Dietary: Vegan

Description

This elegant yet approachable pasta dish combines the sweetness of sun-dried tomatoes with the richness of heavy cream and the briny depth of vermouth. The succulent shrimp are quickly seared to retain their texture, then folded back into a reduced sauce that coats every strand of linguini. Aromatic garlic, fresh basil, and green onions add layers of flavor, while a dusting of parmesan cheese brings it all together. Perfect for a romantic dinner or a special weeknight meal, this recipe balances comfort food heartiness with sophisticated flavors. It comes together quickly, making it an ideal choice when you want a restaurant-quality meal at home without spending hours in the kitchen.

Directions

1
Bring a large pot of salted water to a boil for the pasta.
2
In a 10- to 12-inch frying pan, heat the oil from the dried tomatoes over medium-high heat.
3
Add the minced garlic to the hot oil and sauté briefly until fragrant, about 30 seconds.
4
Add the shrimp to the pan and cook, stirring often, until opaque in the center, about 6 minutes.
5
Lift the cooked shrimp out of the pan with a slotted spoon and set aside on a plate.
6
To the same pan, add the green onion, basil, sun-dried tomatoes, white pepper, chicken broth, vermouth, and whipping cream.
7
Bring the sauce to a boil over high heat, uncovered, and simmer until reduced to about 1 1/2 cups, approximately 10 minutes.
8
Meanwhile, cook the linguini in the boiling water according to package directions until just tender to the bite, about 8 minutes.
9
Drain the pasta well.
10
Return the cooked shrimp to the saucepan with the sauce and stir until the shrimp are heated through.
11
Add the drained linguini to the saucepan with the shrimp and sauce.
12
Toss gently with two forks to coat the pasta evenly with the sauce.
13
Serve immediately, offering freshly grated Parmesan cheese on the side for individual garnishing.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 580kcal

% Daily Value *
Total Fat 28g44%
Saturated Fat 12g60%
Cholesterol 180mg60%
Sodium 650mg28%
Total Carbohydrate 55g19%
Dietary Fiber 3g12%
Sugars 4g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta, shrimp, linguini, tomato cream sauce, seafood dinner, italian cuisine, sun-dried tomatoes, quick dinner, vermouth sauce, garlic shrimp, easy pasta recipe, weeknight meal, creamy pasta, basil, parmesan, green onion, white pepper, chicken broth, whipping cream, dinner party

Read it online: https://www.chefs-mate.com/recipe/pasta-with-shrimp-in-tomato-cream/