Shrimp Scampi with Cherry Tomatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 608
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 27
- Cholesterol
- 176
- Sodium
- 787
- Total: 45 min
- Active: 45 min
Ingredients
3 1/2 tablespoons kosher salt
1 pound bucatini, spaghetti or fettuccine
3 tablespoons olive oil
2 cloves garlic, minced
2 shallots, minced
1 pound cherry tomatoes, sliced
1 tablespoon paprika
1 teaspoon chile flakes
1 cup white wine
1 cup heavy cream
1 pound large shrimp, peeled and deveined
1/4 cup chopped fresh chives
3 tablespoons fresh parsley leaves, chopped
Directions
- Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain.
- In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta.