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Pasta with Shrimp in Tomato Cream

Photo: Greg Dupree
Active time 25 mins
Total time 36 mins
Yield

Serves 6

Use this recipe to start your own loving tradition. You can add your own touches, as the author and her friend did—such as swapping in whole-grain pasta for a nutrition boost or trying goat cheese in place of feta. If you don’t have dry vermouth on hand, you can substitute dry sherry or a dry white wine (such as Sauvignon Blanc or unoaked Chardonnay). Or you could skip the alcohol altogether and use more chicken stock instead; stir in a teaspoon or two of white wine vinegar to balance the flavors with a little acidity.

Ingredients

  • 8 ounces fusilli pasta
  • 2 tablespoons canola oil or extra-virgin olive oil
  • 1 pound peeled and deveined medium shrimp
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 garlic cloves, thinly sliced
  • 3 green onions, thinly sliced (dark green slices kept separate)
  • 1/2 cup dry vermouth
  • 1/2 cup unsalted chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup dry-packed sun-dried tomatoes, thinly sliced
  • 1 tablespoon tomato paste
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil, divided

Nutrition Information

  • calories 367
  • fat 16.2 g
  • satfat 7.1 g
  • monofat 5.8 g
  • polyfat 1.8 g
  • protein 19 g
  • carbohydrate 34 g
  • fiber 2 g
  • cholesterol 134 mg
  • iron 2 mg
  • sodium 590 mg
  • calcium 140 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cook pasta according to package directions; drain well. Set aside.

  2. Heat a large skillet over medium-high. Add oil. Sprinkle shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to pan; sauté 2 minutes or until just done. Place shrimp in a large bowl.

  3. Add garlic and white and light green onion slices to pan; sauté 2 minutes. Add to shrimp in bowl.

  4. Reduce heat to medium. Stir in vermouth, stock, cream, tomatoes, and tomato paste. Bring to a boil; cook 5 minutes or until reduced by half, stirring well. Increase heat to medium-high. Add pasta, shrimp mixture, cheese, parsley, 2 tablespoons basil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Place about 1 1/2 cups pasta mixture in each of 6 bowls; top with dark green onion slices.

Recipe adapted with permission from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (Clarkson Potter).