White Wine Braised Cherry Tomatoes and Shrimp Pasta
This might be the easiest shrimp pasta recipe I've ever developed. The flavors may be simple but together they're beautifully complex.
I used a variety of herbs from my garden for this recipe but whatever you have on hand will do. Same goes for the tomatoes -- if you don't have freshly picked cherry tomatoes, no worries -- go with the variety of tomatoes available at your local store.
If you're not a wine fan substitute with chicken or veggie stock.
Watch the video for a step-by-step guide to yummy.
White Wine Braised Cherry Tomatoes and Shrimp Pasta
Ingredients: 10-ounces pasta (any variety) 1-pound large shrimp (peeled and deveined)
½ pint cherry tomatoes (sliced in half) 1 large bunch chopped assorted fresh herbs (I used basil, parsley, mint, lemon thyme, chives) 1 ½ cups dry white wine Olive oil 3 tablespoons butter 1 teaspoon fresh garlic paste ½ teaspoon paprika ½ teaspoon onion powder Salt and pepper to taste Grated fresh parmesan cheese for garnish
Directions: Boil pasta al dente according to package directions Drizzle hot pasta with olive oil, toss to incorporate and set aside In a medium bowl, sprinkle paprika, onion, powder, salt and pepper over shrimp and stir Heat large pan to medium high Drizzle about two tablespoons of olive oil in pan Sautee shrimp until completely cooked through, set aside Reduce heat to medium-low Coat bottom of pan with olive oil Add tomatoes, white wine and garlic Reduce wine by half, stirring occasionally, about 10 minutes Stir in butter and fresh herbs Fold in pasta and shrimp until well combined Garnish with parmesan cheese and any leftover chopped herbs
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