Shrimp pasta with white wine tomato cream sauce

Ingredients

• 250 gcherry tomatoeshalved
• 1 small bunchcilantro leavesfresh chopped
• 2 teaspoonsgarlicchopped
• 2 tbspcup heavy whipping cream
• 350 glong breadsticks
• 1 tbspolive oil
• 4 servingssalt and pepperto taste
• 2 mediumshallotschopped
• 400 gshrimpcooked

Equipment

• frying pan
• ladle
• pot

Directions

1. If you are using frozen shrimp, remove them from the fridge and allow to come to room temperature before using.Bring a large pot of water to a boil and cook your pasta according to package directions. 1 or 2 minutes before your pasta is done cooking, ladle about 250ml / 1 cup of the cooking water into a cup.In the meantime, heat the olive oil in a large frying pan over medium heat.
2. Add the shallots and garlic, season with salt and pepper, and saut until soft and translucent, about 3 to 5 minutes.
3. Add the wine and stir.
4. Add the tomatoes and simmer until the wine has evaporated, about 5 minutes.
5. Drain the pasta and add it to the sauce, along with the shrimp and cream, and toss to combine. If you find the sauce is too thick, add a splash of the pasta water.
6. Add the coriander and serve immediately.Find more recipes on my blog http://alalemon.com