Pink Shrimp Sauce for Pasta
Transform your pasta nights with this luscious Pink Shrimp Sauce for Pasta, a dish that combines the rich flavors of the sea with a creamy tomato base. Perfectly cooked shrimp are bathed in a luxurious pink sauce made from crushed tomatoes, heavy cream, and a touch of white wine for a sophisticated twist. A hint of red pepper flakes adds gentle heat, while garlic and fresh parsley bring bright, aromatic notes. Toss this velvety sauce with your favorite pasta, such as linguine or fettuccine, and garnish with freshly grated Parmesan for an indulgent finish. Ready in just 40 minutes, this restaurant-worthy meal is ideal for a romantic dinner, a family feast, or any time you crave a seafood pasta with a creamy kick.
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Recipe Information
Ingredients
- 300 grams shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 units garlic cloves (minced)
- 400 grams crushed tomatoes
- 200 milliliters heavy cream
- 60 milliliters white wine (optional)
- 0.5 teaspoons red pepper flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped)
- grated Parmesan cheese (optional, for garnish)
- 400 grams pasta of your choice (e.g., linguine or fettuccine)
Instructions
Begin by cooking your pasta according to the package instructions. Reserve 1/2 cup of pasta water and set the pasta aside.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and the mixture is shimmering.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the red pepper flakes and cook for another 30 seconds to release their flavor.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp and set them aside.
In the same skillet, pour in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly.
Add the crushed tomatoes, salt, and black pepper. Stir well and let the sauce simmer gently for 5 minutes to thicken.
Lower the heat to medium-low and pour in the heavy cream. Stir to combine, creating a creamy pink sauce.
Return the cooked shrimp to the skillet, along with any juices. Gently mix them into the sauce and let them warm through for 2 minutes.
If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
Toss the cooked pasta into the skillet with the sauce, ensuring the pasta is fully coated.
Sprinkle the dish with fresh parsley and grated Parmesan cheese if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 15.6 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 13.5 mcg | 67% | |
| Calcium | 316 mg | 24% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
