Ink Pasta with Shrimps, Tomatoes and Garlic
Sinful pasta with lots of shrimp, fresh tomatoes and garlic. A delight for your senses.
Ingredients
- 1 pound Ink Pasta
- ½ pound shrimps, deveined
- 8 ounces cherry tomatoes, cut in half
- 4 garlic clove, thinly sliced
- 6 tablespoons unsalted butter
- ½ cup white wine
- parsley, finely chopped
Instructions
- Cook pasta in a large salted pot of boiling water according to pasta package directions.
- In a large skillet over medium-high heat melt 4 tablespoons of butter
- Add the garlic and the shrimps. Cook shrimps until pink on the outside and still springy to the touch.
- Remove the shrimps from the skillet and place them in a shallow dish. Cover with aluminum foil.
- Add the wine and the cherry tomatoes to the skillet. Cook on high heat until the tomatoes are warm. 2-3 minutes.
- Drain the pasta and reserve ½ cup of the cooking water.
- Add the pasta to the skillet. Add the shrimps, 2 tablespoons butter, and parsley. Mix well and add some of the cooking water to keep moist.
- Serve hot.
Nutrition
Calories: 637kcal | Carbohydrates: 85g | Protein: 26g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 188mg | Sodium: 489mg | Potassium: 202mg | Fiber: 3g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 16.2mg | Calcium: 102mg | Iron: 5.4mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.