Ingredients
Scale
- 1 package gluten free spaghetti or fettuccini
- 1 cup cherry tomatoes (halved)
- 2 tablespoons butter
- 6-8 jumbo shrimp (deveined)
- 2 shallots (minced)
- 1 tablespoon flour
- 2 tablespoons fresh basil (chopped roughly)
- 1/2 cup heavy cream
- 1/4 cup freshly grated parmesan
- 1/4 cup white wine
Instructions
- Bring 5 cups of water & 2 tablespoons salt to a simmer for pasta.
- In another large saucepan melt butter over medium heat. Add shrimp to the pan and cook until pink on all sides. Remove shrimp from the pan and set aside.
- Add the remaining butter and shallots to the pan and sauté until shallots begin to get caramelized. Sprinkle the flour over the pan and whisk as the flour begins to coat the ingredients and brown. Deglaze the pan with the white wine, continuing to whisk.
- Bring wine to a simmer and reduce by half. Add heavy cream and whisk over low heat. Add tomatoes and cook for 1-2 minutes. At this point, add your pasta to the water and cook as instructed on the packet.
- Return your shrimp to a small saucepan to warm. Turn the heat off on the cream sauce and add parmesan cheese, mixing to melt and combine.
- Add pasta and a few tablespoons of hot pasta water to your sauce. Add fresh basil, mixing pasta with tongs. Plate your pasta and top with shrimp, more fresh basil and parmesan cheese.