Prep 20 mins
Cook 10 mins
A quick and elegant sauce for fettuccine or pappardelle. From Marcella Hazan's Classic Italian Cooking
- 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
- fresh ground pepper
- 1⁄2 cup heavy cream, room temperature
- 2 tablespoons chopped fresh parsley
- 12 -14 ounces dry pasta, cooked al dente
- 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.
Excellent recipe. I used this for fetticune. The sauce was savory as can be. The combination of tomato paste and white wine is fantastic, with a great taste. The only problem I have is that I wish I had a camera so I could of sent you a picture. Not to thick, not to runny. This came out perfect. Thanks for the post.