Shrimp Pasta With White Wine Tomato Cream Sauce

• 3/4 pound linguine pasta
• 1 tablespoon olive oil
• 2 shallots medium, chopped
• 1 clove garlic minced
• 1/2 cup dry white wine
• 1 5/8 cups cherry tomatoes or cocktail, halved
• 2 tablespoons heavy cream
• 7/8 pound cooked shrimp
• 1 bunch fresh coriander /cilantro, chopped
• salt
• pepper
• pasta
• linguine
• olive oil
• shallot
• garlic
• white wine
• cherry tomato
• tomato
• cream

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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Taken from www.yummly.com/recipe/Shrimp-Pasta-With-White-Wine-Tomato-Cream-Sauce-1671230 (may not work)