Shrimp with Honey Cream Sauce and Spinach Pasta

  • Yield 4 servings

Spinach fettuccine makes a colorful bed for sauteed shrimp.


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




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