1 lb shrimp, deveined and peeled
¾ lb angel hair pasta, or fettuccine and spaghetti, cooked and cooled
2 tbsp unsalted butter, unsalted
2 cups heavy cream
⅓ cup white wine
⅓ cup parmesan cheese, powdered or grated
3 oz yellow onions, minced
1 tbsp olive oil
1 garlic clove, minced
salt and ground white pepper, to taste
For Marinated Tomatoes:
⅓ lb cherry tomatoes, halved
¼ cup fresh basil, thinly sliced
2 tsp olive oil
¼ tsp Italian seasoning
salt and ground black pepper, to taste
Marinated Tomatoes:
Combine tomatoes with basil, olive oil, garlic, and Italian seasoning.
Season with salt and pepper and mix thoroughly.
Set aside for 1 hour and let it marinate.
Pasta:
Heat up oil in a wide skillet over medium-high heat. Add shrimps and sear for roughly 3 to 5 minutes or until caramelized on both sides. Set aside.
Melt the butter into the same skillet then add the garlic and onions. Saute until translucent.
Deglaze with white wine and reduce briefly.
Add your cream and parmesan cheese then bring this to a simmer.
Add your cooked shrimps and pasta and then toss to combine.
Season with salt and white pepper. Adjust accordingly.
Transfer your pasta into a serving ware of your choice. Spread out roughly 1 tablespoon per serving of your marinated tomatoes on top and around the pasta. Serve!
Sugar: 4g
:
Calcium: 302mg
Calories: 804kcal
Carbohydrates: 57g
Cholesterol: 364mg
Fat: 48g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 16g
Polyunsaturated Fat: 4g
Potassium: 414mg
Protein: 32g
Saturated Fat: 25g
Sodium: 910mg
Vitamin A: 1865IU
Vitamin C: 13mg
