Pappardelle with Shrimp in Tomato Cream Sauce

Made this for my husband's birthday dinner. It was a big hit!
Photo by PineyCook

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. peeled and deveined large shrimp

  • 2

    Tbs. olive oil

  • 2

    cloves garlic, minced

  • 2

    Tbs. tomato paste

  • 1

    tsp. dry basil

  • 1/2

    cup white wine

  • 1/2

    cup chicken broth

  • 1/2

    cup heavy cream

  • 1/3

    cup Pecorino Romano

  • Salt and freshly ground pepper to taste

  • 6

    oz. Pappardelle pasta, prepared according to package directions

Directions

1. Heat a large skillet over medium high and coat the bottom of the pan with 1 Tbs. of the olive oil. 2. Add the shrimp to the skillet and sauté until just cooked, about 3-4 minutes. 3. Remove shrimp with a slotted spoon and raise the heat. Add the remaining 1 Tbs. of olive oil and scrap up any bits on the bottom of the pan. 4. Reduce heat to medium and add the garlic. Sauté for 1 minute and add the tomato paste. Continue to sauté until the paste turns a nice, dark brick red. Add the basil. 5. Raise the heat, stirring constantly, and add the white wine. Let the wine deglaze the skillet and reduce, about 2 minutes. Add the chicken broth. Reduce heat to maintain a low simmer, and simmer until the sauce is further reduced and thickened, about 10 minutes. 6. Add the heavy cream and stir to combine. Raise the heat to a medium simmer, and simmer for 2 minutes. Add the cheese, the reserved shrimp, and pasta. Toss to combine and serve.

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