You are here: Home » Recipes » Shrimp with Honey Cream Sauce and Spinach Pasta Shrimp with Honey Cream Sauce and Spinach Pasta Recipe by National Honey Board Yield 4 servings Spinach fettuccine makes a colorful bed for sauteed shrimp. PrintEmail Ingredients 2 tablespoons olive oil1 pound medium-sized shrimp, peeled and deveined2 tablespoons chopped shallots1/2 cup dry white wine1/2 cup heavy cream2 tablespoons honey1/2 cup diced, seeded and peeled fresh plum tomatoes or diced drained canned plum tomatoes2 tablespoons fresh chopped basil1/4 teaspoon salt -- Freshly ground black pepper1/2 pound spinach fettuccine, cooked and drained -- Basil sprigs, for garnish, optional Instructions 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.