Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pink Shrimp Sauce for Pasta Recipe
    Lost? Site Map

    Pink Shrimp Sauce for Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Lise in Indiana's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Slice shrimp in half length-wise, remove vein, and rinse under cold water. Drain in colander.
    2. 2
      Dissolve the tomato paste in the wine and have ready.
    3. 3
      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.
    4. 4
      Add the wine/tomato mixture all at once to avoid splattering. Cook for 3 or 4 minutes, stirring occasionally.
    5. 5
      Add the shrimp and season with salt and a liberal grinding of pepper.
    6. 6
      Increase heat to medium high and cook shrimp for 2 minutes, just until done, turning them frequently to coat them in the sauce.
    7. 7
      Remove saucepan from heat.
    8. 8
      With a slotted spoon, remove about half of the shrimp and puree them using a blender or food processor (careful, they are hot!).
    9. 9
      Return the pureed shrimp to the saucepan and turn the heat to medium.
    10. 10
      Add the cream and cook about 1 minute, stirring constantly till the cream thickens slightly and the sauce is hot.
    11. 11
      Taste and correct seasonings, if necessary.
    12. 12
      Toss the sauce with cooked drained pasta.
    13. 13
      Sprinkle with the fresh parsley.
    14. 14
      Serve at once.

    Ratings & Reviews:

    • on August 09, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pink Shrimp Sauce for Pasta

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 733.2
    Calories from Fat 290
    Total Fat 32.3 g
    Saturated Fat 9.9 g
    Cholesterol 213.5 mg
    Sodium 250.4 mg
    Total Carbohydrate 68.6 g
    Dietary Fiber 3.1 g
    Sugars 2.8 g
    Protein 35.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes