Pasta with Shrimp, Tomatoes, and Garlic

Pasta With Shrimp, Tomatoes, And Garlic Recipe

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Vicki Butts (lazyme)


The flavors are basically Italian, but before cooking, the shrimp are coated with a "velveting" mixture of cornstarch and egg white used in traditional Chinese cooking, which helps keep the shrimp tender. Hope you enjoy this fun fusion dish.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 1 Tbsp
    dry white wine
  • 1/2 c
    dry white wind
  • 1
    egg white
  • 1 1/2 tsp
  • 10
    uncooked large shrimp, peeled and deveined
  • 6 oz
  • 1 1/2 Tbsp
    olive oil
  • 1 1/2 c
    diced plum tomatoes (about 10 oz)
  • 1 large
    garlic clove, minced
  • 2 Tbsp
    slivered fresh basil

How to Make Pasta with Shrimp, Tomatoes, and Garlic


  1. Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend.
  2. Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
  3. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  4. Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes.
  5. Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.
  6. Drain pasta; divide between large shallow bowls.
  7. Using tongs, place shrimp atop pasta.
  8. Boil sauce in skillet until thickened slightly, about 2 minutes.
  9. Spoon sauce over shrimp. Sprinkle with basil and serve.

Printable Recipe Card

About Pasta with Shrimp, Tomatoes, and Garlic

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Italian
Other Tag: Quick & Easy

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