Shrimp Pasta With White Wine & Tomatoes

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I am happiest when I am home! If you grew up by the beach like I did, you know the feeling of being close to the sea. Walking barefoot on a beach, admiring the waves carelessly drenching the sand and whiffing the fresh crisp salty air which gives an instant deep sense of relaxation mode until I saw my bikini that I’ve been neglecting all year since last December. *gulp*

Perhaps some therapeutic cooking moment for my family will do for now. Shrimp pasta with white wine and tomatoes that’s is. Bliss!

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Level: Easy

Spaghetti, cooked al dente, drained

Olive oil

6 small shallots, chopped finely

3 cloves of garlic (I used 4, it’s always a garlic feast at home)

1 tablespoon of paprika

1 teaspoon of chili powder

Sea salt

Black pepper

1 cup of cream, preferably heavy cream

1 cup of white wine

4 tablespoons of pasta water

8 large shrimps, peeled and deveined

1 cup of cherry tomatoes, sliced

1 bunch of fresh parsley

In a large skillet over a medium heat, add olive oil. Stir in the garlic, shallots and tomatoes. Cook until onions are translucent. Add paprika and chili flakes. Add a dash of salt and pepper. Stir for about 2 minutes. Then, pour in the white wine. Slowly add the cream and pasta water and cook for 1 minute. Add the shrimps, stir until the shrimps cook through before putting in the pasta. Toss and coat well for 1 minute. Remove from heat. Stir in fresh parsley before serving.