Creamy Shrimp Pasta with White Wine and Cherry Tomatoes

Cherry tomorrow, white wine, shrimp, onion, garlic, pasta, smoked paprika, milk

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

Tags: dinner, pasta, quick, seafood

Ingredients

• 300.0 g pasta (such as spaghetti or fettuccine)
• 400.0 g shrimp (peeled and deveined)
• 200.0 g cherry tomatoes (halved)
• 150.0 ml white wine (preferably dry)
• 1.0 unit onion (finely chopped)
• 3.0 unit garlic (minced)
• 1.0 tsp smoked paprika
• 150.0 ml milk (whole milk preferred for creaminess)
• 2.0 tbsp olive oil
• 1.0 pinch salt (to taste)
• 1.0 pinch black pepper (to taste)
• 10.0 g fresh parsley (chopped, for garnish)

Instructions

1. Boil a large pot of salted water. Cook the pasta until al dente according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and smoked paprika to the pan. Stir for 1 minute until fragrant.
4. Increase heat to medium-high and add shrimp. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
5. Pour white wine into the pan, scraping up any browned bits. Let it simmer for 2 minutes until slightly reduced.
6. Add cherry tomatoes and cook for 3-4 minutes until they start to soften.
7. Lower the heat to medium and add milk, stirring until well combined. Season with salt and black pepper to taste.
8. Return shrimp to the pan and add cooked pasta. Toss everything together until well coated. Heat for 1-2 minutes.