Recipe courtesy of Tia Mowry
Total:
45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 1/2 tablespoons kosher salt
  • 1 pound bucatini, spaghetti or fettuccine 
  • 3 tablespoons olive oil 
  • 2 cloves garlic, minced 
  • 2 shallots, minced 
  • 1 pound cherry tomatoes, sliced 
  • 1 tablespoon paprika
  • 1 teaspoon chile flakes 
  • 1 cup white wine 
  • 1 cup heavy cream 
  • 1 pound large shrimp, peeled and deveined 
  • 1/4 cup chopped fresh chives 
  • 3 tablespoons fresh parsley leaves, chopped 

Directions

Watch how to make this recipe.

Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain.

In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta.

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