Shrimp with Honey Cream Sauce and Spinach Pasta

  • Yield: 4 servings


2tablespoons olive oil
1pound medium-sized shrimp, peeled and deveined
2tablespoons chopped shallots
1/2cup dry white wine
1/2cup heavy cream
2tablespoons honey
1/2cup diced, seeded and peeled fresh plum tomatoes or diced drained canned plum tomatoes
2tablespoons fresh chopped basil
1/4teaspoon salt
-- Freshly ground black pepper
1/2pound spinach fettuccine, cooked and drained
-- Basil sprigs, for garnish, optional


  1. 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.
  2. 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.
  3. Return shrimp to sauce and season with salt and pepper to taste.