Garlic Shrimp Pasta with Cherry Tomatoes

Cherry tomatoes, pasta, shrimp, white wine, smocked paprika, onions and garlic

Servings: 4 | Prep: 15 min | Cook: 20 min | Total: 35 min

Tags: dinner, pasta, quick, seafood

Ingredients

• 300.0 g pasta (use your favourite type, like spaghetti or linguine)
• 400.0 g shrimp (peeled and deveined)
• 200.0 g cherry tomatoes (halved)
• 100.0 ml white wine (dry, such as Sauvignon Blanc)
• 1.0 tsp smoked paprika
• 1.0 unit onion (finely chopped)
• 3.0 unit garlic cloves (finely chopped)
• 2.0 tbsp olive oil
• 1.0 tsp salt (adjust to taste)
• 0.5 tsp black pepper (freshly ground, adjust to taste)
• 10.0 g parsley (fresh, chopped for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Add the garlic and smoked paprika to the onions, stirring for another minute until fragrant.
4. Increase the heat to medium-high and add the shrimp. Cook for 2-3 minutes until pink and opaque. Remove the shrimp and set aside.
5. In the same pan, add the remaining olive oil and cherry tomatoes. Sauté for 2 minutes until they begin to soften.
6. Pour in the white wine, scraping any bits from the bottom of the pan. Let it simmer for about 3 minutes until slightly reduced.
7. Return the shrimp to the pan, mixing with the tomatoes and wine. Season with salt and pepper.
8. Add the cooked pasta to the pan, tossing everything together. If needed, add a splash of reserved pasta water to loosen the sauce.