Pasta with Shrimp and Tomato Cream Sauce

By sandy_h

From Southern Living June 2018

Ingredients

• 8 oz uncooked penne pasta
• 2 Tbsp unsalted butter
• 2 pt cherry tomatoes, halved (about 1 lb)
• 2/3 cup minced shallot (from 1 3-oz shallot)
• 1 Tbsp minced garlic (about 3 garlic cloves)
• 1 lb large peeled and deveined raw shrimp
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup heavy cream
• 1 tbsp chopped fresh tarragon

Details

Servings 4
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

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.