Classic Garlic Shrimp and Tomato Cream Pasta
This classic garlic shrimp and tomato cream pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion.
Equipment
- Large pot
- Wide skillet
Ingredients
Pasta
- 12 oz Linguine or fettuccine (or gluten-free pasta)
Main
- 1 lb (450 g) Large raw shrimp, peeled and deveined
- 3 tbsp Extra-virgin olive oil
- 4 cloves Garlic, minced
- 1 ½ cup Cherry tomatoes, halved (or 1 cup canned diced)
- ½ cup Dry white wine (optional)
- 1 cup Heavy cream
- ½ cup Grated Parmigiano-Reggiano
- ¼ cup Fresh basil, torn
- ¼ cup Fresh parsley, chopped
- ½ tsp Red-pepper flakes (optional)
- Salt & freshly ground black pepper to taste
- ¼ cup Pasta water (reserved)
Instructions
Instructions
- Cook the pasta in a large pot of salted boiling water for one minute less than the package instructions. Reserve ½ cup of the starchy water before draining.
- While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add minced garlic and stir for 30 seconds until fragrant.
Notes
The reserved pasta water helps create a silky sauce.