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Pink Shrimp Sauce for Pasta

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

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Lise in Indiana
Contributor
@Lise in Indiana
Contributor
"A quick and elegant sauce for fettuccine or pappardelle. From Marcella Hazan's Classic Italian Cooking"
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  1. weekend cooker
    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.
    Reply
  2. Lise in Indiana
    A quick and elegant sauce for fettuccine or pappardelle. From Marcella Hazan's Classic Italian Cooking
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