Shrimp With Honey Cream Sauce & Spinach Pasta
|Olive oil||30 Milliliter (2 Tablespoon)|
|Shrimp||1 Pound, peeled and deveined (455 Gram)|
|Chopped shallots||30 Milliliter (2 Tablespoon)|
|Dry white wine||120 Milliliter (1/2 Cup)|
|Heavy cream||120 Milliliter (1/2 Cup)|
|Honey||30 Milliliter (2 Tablespoon)|
|Spinach fettuccini||1⁄2 Pound (Cooked, Drained)|
Heat olive oil in large skillet over medium-high heat.
Add shrimp and shallots, tossing lightly, until shrimp are just opaque.
Remove shrimp and keep warm.
Add wine to pan; boil until liquid is reduced by half, stirring and scraping sides of pan.
Add cream and reduce heat to medium; cook until slightly thickened.
Add honey, tomatoes and chopped basil; stir to blend.
Return shrimp to sauce and season with salt and pepper to taste.
Arrange equal portions of fettucini and shrimp mixture on warm serving plates.
Garnish with basil sprigs, if desired.