Pink Sauce For Pasta Shrimp Recipes

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PINK SHRIMP SAUCE FOR PASTA



Pink Shrimp Sauce for Pasta image

A quick and elegant sauce for fettuccine or pappardelle. From Marcella Hazan's Classic Italian Cooking

Provided by Lise in Indiana

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb medium shrimp, unshelled
1/3 cup extra virgin olive oil
2 garlic cloves, chopped finely
2 tablespoons tomato paste
1/2 cup dry white wine
salt
fresh ground pepper
1/2 cup heavy cream, room temperature
2 tablespoons chopped fresh parsley
12 -14 ounces dry pasta, cooked al dente

Steps:

  • Slice shrimp in half length-wise, remove vein, and rinse under cold water. Drain in colander.
  • Dissolve the tomato paste in the wine and have ready.
  • Put the olive oil and the garlic in a saucepan and turn the heat to medium. Cook and stir the garlic until it is a pale gold.
  • Add the wine/tomato mixture all at once to avoid splattering. Cook for 3 or 4 minutes, stirring occasionally.
  • Add the shrimp and season with salt and a liberal grinding of pepper.
  • Increase heat to medium high and cook shrimp for 2 minutes, just until done, turning them frequently to coat them in the sauce.
  • Remove saucepan from heat.
  • With a slotted spoon, remove about half of the shrimp and puree them using a blender or food processor (careful, they are hot!).
  • Return the pureed shrimp to the saucepan and turn the heat to medium.
  • Add the cream and cook about 1 minute, stirring constantly till the cream thickens slightly and the sauce is hot.
  • Taste and correct seasonings, if necessary.
  • Toss the sauce with cooked drained pasta.
  • Sprinkle with the fresh parsley.
  • Serve at once.

Nutrition Facts : Calories 733.2, Fat 32.3, SaturatedFat 10, Cholesterol 213.6, Sodium 250.4, Carbohydrate 68.6, Fiber 3.2, Sugar 2.8, Protein 35.4

PINK SAUCE FOR PASTA (SHRIMP)



Pink Sauce for Pasta (Shrimp) image

Great with pasta or rice.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 4

Number Of Ingredients 16

4 tablespoons tomato puree
¾ cup water
1 cup heavy cream
1 ½ teaspoons grated fresh ginger root
¼ teaspoon cayenne pepper
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon salt
ground black pepper to taste
½ teaspoon white sugar
3 tablespoons vegetable oil
1 tablespoon mustard seed
2 cloves garlic, chopped
2 pounds medium shrimp - peeled and deveined
salt to taste
ground black pepper to taste

Steps:

  • Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
  • Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
  • Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

Nutrition Facts : Calories 564.7 calories, Carbohydrate 8 g, Cholesterol 426.6 mg, Fat 37.2 g, Fiber 0.9 g, Protein 48.5 g, SaturatedFat 15.8 g, Sodium 1004.3 mg, Sugar 1.7 g

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