Shrimp Pasta

• 350 grams linguine or other long pasta (12.4 oz.)
• 1 tablespoon olive oil
• 2 medium shallots, chopped
• 1 clove garlic, minced
• 125 milliliters dry white wine (1/2 cup)
• 250 grams cocktail or cherry tomatoes, halved (8.8 oz.)
• 2 tablespoons heavy cream
• 400 grams cooked shrimp (3.5 oz.)
• 1 bunch fresh coriander/cilantro, chopped
• Salt & pepper to taste

1. If you are using frozen shrimp, remove them from the fridge and allow to come to room temperature before using.
2. Bring a large pot of water to a boil and cook your pasta according to package directions. 1 or 2 minutes before your pasta is done cooking, ladle about 250ml / 1 cup of the cooking water into a cup.
3. In the meantime, heat the olive oil in a large frying pan over medium heat. Add the shallots and garlic, season with salt and pepper, and saute until soft and translucent, about 3 to 5 minutes.
4. Add the wine and stir.
5. Add the tomatoes and simmer until the wine has evaporated, about 5 minutes.
6. Drain the pasta and add it to the sauce, along with the shrimp and cream, and toss to combine. If you find the sauce is too thick, add a splash of the pasta water.
7. Add the coriander and serve immediately.
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linguine, olive oil, shallots, clove garlic, milliliters, cocktail, heavy cream, shrimp, fresh coriandercilantro, salt

Taken from food52.com/recipes/33442-shrimp-pasta (may not work)