Thin Spaghetti With Shrimp
Ingredients
- 1 (16-oz.) box thin spaghetti ⓘ
- 2 tablespoons butter ⓘ
- 2 shallots, finely chopped
- 2 garlic cloves, thinly sliced ⓘ
- 1 bay leaf ⓘ
- 1 pound medium-size shrimp, peeled and deveined ⓘ
- 1/4 cup white wine ⓘ
- 3 cups chopped plum tomatoes ⓘ
- 1/3 cup half-and-half ⓘ
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon salt ⓘ
- 1/4 teaspoon ground white pepper ⓘ
Instructions
- Cook spaghetti according to package directions; drain and keep warm.
- While pasta cooks, melt butter in a large skillet over medium heat. Add shallots, garlic, and bay leaf; saute 5 to 6 minutes. Add shrimp, and saute 4 minutes or just until shrimp turn pink. Stir in wine, and cook, stirring occasionally, 3 minutes or until wine evaporates.
- Add tomatoes to skillet, and cook 2 to 3 minutes. Stir in half-and-half and next 3 ingredients; cook, stirring occasionally, 2 minutes. Remove from heat; discard bay leaf.
- Transfer spaghetti to a serving dish, and top with shrimp mixture. Garnish, if desired.
Nutrition & Diet Analysis (per serving)
688
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).