Shrimp scampi with cherry tomatoes
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 608, total fat 23 G., saturated fats 10 G., proteins 27 G., carbohydrates 66 G., fiber 5 G., cholesterol 176 mg, sodium 787 mg, sugar 7 G.
Calories 608, total fat 23 G., saturated fats 10 G., proteins 27 G., carbohydrates 66 G., fiber 5 G., cholesterol 176 mg, sodium 787 mg, sugar 7 G.
Shrimp scampi is rightfully considered the most popular seafood dish, but the addition of bright, juicy cherry tomatoes gives this simple recipe even more flavor. Paprika and chili flakes add depth of flavor, and white wine helps brighten it. Chopped chives and fresh parsley are the finishing touch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3.5 tbsp coarse salt
- 450 gr. bucatini, spaghetti or fettuccine
- 3 tbsp. l. olive oil
- 2 cloves garlic, crushed
- 2 chopped shallots
- 450 g cherry tomatoes, thinly sliced
- 1 tbsp paprika
- 1 tsp chili flakes
- 1 cup white wine
- 1 cup heavy cream
- 450 g large shrimp, peeled and deveined
- 1/4 cup chopped fresh chives
- 3 tablespoons chopped fresh parsley leaves
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Recipes with similar ingredients: fettuccine pasta, shrimps, cherry tomatoes, paprika, white wine
Cooking the dish according to the recipe:
- Place water in a deep skillet over high heat. Add 3 tablespoons of salt and bring to a boil. Add the pasta and gently toss with tongs to ensure it doesn't stick together. Cook for 12–14 minutes, then drain.
- Heat oil in a large skillet over medium heat. Add garlic, shallots, tomatoes, and the remaining 1/2 tablespoon salt. Cook until the onions are translucent, 2–3 minutes. Add paprika and chili flakes and cook for 1–2 minutes.
- Pour in the wine, scraping up any browned bits from the bottom of the pan. Bring to a boil. Add the cream and bring to a boil again for 1 minute. Add the shrimp and pour in the sauce. Cook, stirring, until the shrimp are cooked through, 3–5 minutes. Add the chives and parsley and stir. Serve the shrimp with the sauce over the pasta.
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