Shrimp Sauce
Ready In: 30 mins
Serves: 4
Ingredients
- 8 ounces shrimp
- 5 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 1⁄2 tablespoons tomato paste
- 1⁄2 cup dry white wine
- salt
- pepper
- generous 1/2 cup heavy cream
- 1 lb fresh fettuccine
- chopped parsley (optional) or chervil (optional)
- black pepper
Directions
- Peel and devein the shrimp. Cut them in half lengthwise. Rinse under cold running water.
- (Combine the tomato paste with the wine. Set aside.).
- Put the oil and garlic into a saucepan. Cook over medium low heat until the garlic becomes colored a pale gold.
- Add the tomato mixture. Simmer 10 minutes.
- Add the shrimp, with some salt and pepper (a lot if you want), and cook for about two minutes, turning over the shrimp well.
- Remove the pan from heat, retrieve at least half of the shrimp. Purée. Return to pan. Add cream. Simmer 1 minute or until slightly thickened.
- Have pasta cooked by the time the sauce nears completion and bring the two up together.
- Toss with parsley and pepper if desired.
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