Thin Spaghetti With Shrimp

Name: Thin Spaghetti With Shrimp
Ingredients: 1 (16-oz.) box thin spaghetti; 2 tablespoons butter; 2 shallots, finely chopped; 2 garlic cloves, thinly sliced; 1 bay leaf; 1 pound medium-size shrimp, peeled and deveined; 1/4 cup white wine; 3 cups chopped plum tomatoes; 1/3 cup half-and-half; 2 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon salt; 1/4 teaspoon ground white pepper; Garnish: fresh parsley sprigs

13 ingredients

4 steps

Ingredients

1 (16-oz.) box thin spaghetti
2 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, thinly sliced
1 bay leaf
1 pound medium-size shrimp, peeled and deveined
1/4 cup white wine
3 cups chopped plum tomatoes
1/3 cup half-and-half
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon ground white pepper
Garnish: fresh parsley sprigs

Directions

1

Cook spaghetti according to package directions; drain and keep warm.
2

While pasta cooks, melt butter in a large skillet over medium heat. Add shallots, garlic, and bay leaf; saute 5 to 6 minutes. Add shrimp, and saute 4 minutes or just until shrimp turn pink. Stir in wine, and cook, stirring occasionally, 3 minutes or until wine evaporates.
3

Add tomatoes to skillet, and cook 2 to 3 minutes. Stir in half-and-half and next 3 ingredients; cook, stirring occasionally, 2 minutes. Remove from heat; discard bay leaf.
4

Transfer spaghetti to a serving dish, and top with shrimp mixture. Garnish, if desired.