Pink Shrimp Sauce for Pasta

READY IN: 30mins




  • 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.