Creamy Shrimp and Cherry Tomato Pasta

Cherry tomatoes, shrimp, white wine, pasta, smoked paprika, onion, garlic, low fat milk

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

Tags: pasta, quick meal, seafood

Ingredients

• 300.0 g pasta (such as spaghetti or linguine)
• 400.0 g shrimp (peeled and deveined)
• 200.0 g cherry tomatoes (halved)
• 1.0 unit onion (finely chopped)
• 3.0 unit garlic cloves (minced)
• 150.0 ml white wine (dry variety)
• 250.0 ml low fat milk
• 1.0 tsp smoked paprika
• 2.0 tbsp olive oil
• 1.0 pinch salt (to taste)
• 1.0 pinch black pepper (to taste)

Instructions

1. Boil a large pot of salted water. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the pan and set aside.
3. In the same pan, add the remaining olive oil. Sauté the onion over medium heat until translucent, about 5 minutes.
4. Add the garlic and smoked paprika to the onions, sautéing for another 1 minute until fragrant.
5. Pour in the white wine, bringing it to a simmer. Let it reduce by half, about 3-4 minutes.
6. Stir in the cherry tomatoes and cook until they start to soften, around 3 minutes.
7. Lower the heat and add the low fat milk. Stir continuously until the sauce thickens slightly, about 5 minutes. Season with salt and black pepper.
8. Return the shrimp to the pan, stirring to coat them in the sauce. Simmer for another 2 minutes.