Pasta cremosa con gambas y pico de gallo

Ingredientes

• 8 ounces penne pasta
• 2 tablespoons olive oil
• 1 large shallot, minced
• 2 garlic cloves, minced
• 1 jalapeño, minced (seeds and membranes removed for less heat)
• 2 large Roma tomatoes, diced
• 1 pound peeled and deveined shrimp
• ¾ teaspoon salt
• ⅔ cup heavy cream
• 2 tablespoons chopped cilantro
• Limes for squeezing over the top

Preparación

1. 1

   Bring a large saucepan of water to a boil over medium high heat. Add salt until the water is salty like the sea.

2. 2

   Add the pasta and cook until al dente (per the instructions on the box). Drain and set aside.

3. 3

   While the pasta is cooking, pour the olive oil in a large skillet.

4. 4

   Add the shallot, garlic, and jalapeño.

5. 5

   Cook, stirring occasionally, until the shallot is soft, 3–4 minutes.

6. 6

   Add the tomatoes and cook for 1 minute more.

7. 7

   Add the shrimp, and cook for 2–3 minutes, or until mostly opaque on the outside.

8. 8

   Stir in the salt and heavy cream. Let cook for 2 minutes or until warmed through and the shrimp is opaque throughout.

9. 9

   Stir in the cooked pasta and chopped cilantro.

10. 10

    Serve warm, with lime wedges for squeezing over the top.