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Pasta with Shrimp and Tomato Cream Sauce Recipe

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This recipe for Pasta with Shrimp and Tomato Cream Sauce, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Snell

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces uncooked penne pasta
2 tablespoons unsalted butter
2 pints cherry tomatoes, halved (about 1 lb.)
2/3 cup minced shallot (from 1 [3-oz.] shallot)
1 tablespoon minced garlic (about 3 garlic cloves)
1 pound large peeled and deveined raw shrimp
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup heavy cream
1 tablespoon chopped fresh tarragon

Directions:
Directions:

Cook pasta according to package directions; drain and keep warm.

Meanwhile, melt unsalted butter in a large skillet over medium-high. Add cherry tomatoes, and cook, stirring occasionally, until they start to burst and lose their juices, about 3 to 4 minutes. Add minced shallot and garlic, and cook, stirring occasionally, until fragrant, about 1 to 2 minutes. Stir in shrimp, and cook, stirring occasionally, just until shrimp are opaque, about 2 to 3 minutes.

Sprinkle the tomato-shrimp mixture with salt and pepper, and stir in heavy cream. Cook, stirring occasionally, until the sauce thickens slightly, about 1 to 2 minutes. Stir in chopped fresh tarragon and cooked pasta, and serve immediately.

Personal Notes:
Personal Notes:
serves 4

 

 

 

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