| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 608 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 27 g |
| Cholesterol | 176 mg |
| Sodium | 787 mg |
| Serving Size | 1 of 6 servings |
| Calories | 608 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 27 g |
| Cholesterol | 176 mg |
| Sodium | 787 mg |
Reviews
First time cooking with shrimp. My kitchen smelled amazing preparing the meal and this recipe did not disappoint! Very delicious.
Very flavorful dish, but like others have mentioned it can be too salty if you are not careful. Ignore the chefs recommendations of how much salt to put in the pasta water, as when we made it we thought the pasta was too salty when we served it. Never realized pasta could retain a salty flavor when you cooked it. Interesting. Learn something new every day. Thank goodness I was careful to only salt and season to taste when I was making the shrimp and sauce. The flavor of the shrimp and sauce was delicious. Will make again, but definitely only salt to my own taste and ignore the chefs recommendations. Once I’ve done that, my rating of the recipe will definitely go up.
This was incredibly salty. We couldn’t finish our plates and tossed out the leftovers. Why 3-1/2 T of kosher salt in a high skillet? Skillet was not used subsequently and clearly reduced amount of water for pasta, increasing saltiness. I made recipe exactly as written and to say we were disappointed is a vast understatement.
Excellent recipe- I added a little more garlic and did 3/4 white wine 1/4 sherry. I didn’t have chives but didn’t think they were necessary! Excellent recipe and easy to make.
DELISH! I followed the recipe to a T, except used angel hair and it was delicious! Loved the flavor with the paprika so good. The only thing I may do different next time, is add some greens into the recipe. If anyone has suggestions, let me know 🙂
From Randy Scalf, Eatonville Washington. I live in a small town, local store didn’t have heavy cream and it’s a half hour to the next store so I used half & half, butter, and parmesan cheese melted together as a substitute. I also added green pepper, celery, oregano and basil. AWESOME
What incredible flavor and it comes together so quickly. Great weeknight meal as well as dinner party meal 🙂 In my opinion a wider noodle pairs well with the cream sauce and is a beautiful presentation. Thank you Tia!
This dish was absolutely delicious!
I didn’t have any white wine or cherry tomatoes so I substituted chicken broth and sun dried tomatoes. It was delicious and so quick and easy to make. This will become a new favorite alternative to the traditional butter/garlic scampi for sure.
I loved this recipe. I followed the recipe with the exception of using heirloom cherry tomatoes since that was what I had on hand and I used spaghetti as the type of pasta. The dish was quick and easy to prepare. The sauce was a huge compliment to the shrimp with just enough kick from the red pepper flakes. I definitely will make this again.