Quick Seafood Pasta with Shrimp in Pink Cream Sauce recipe
All Recipes Main Dish Recipes Pasta Shrimp
Ingredients
- 1 (16 ounce) package dry fettuccine pasta ¼ cup olive oil 4 cloves garlic, minced 1 cup dry white wine 3 tablespoons tomato paste 1 ½ pounds medium shrimp - peeled, deveined, and cut into 1/2-inch pieces 1 cup heavy whipping cream 1 pinch salt and freshly ground black pepper to taste
Nutrition Info
- 928.5 caloriescarbohydrate: 89.2 gcholesterol: 340.4 mgfat: 39.6 gfiber: 4.4 gprotein: 44.8 gsaturatedFat: 16.5 gservingSize: -sodium: 464.6 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Quick Seafood Pasta with Shrimp in Pink Cream Sauce
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Heat olive oil in a saucepan over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir wine and tomato paste together in a small bowl, add to the saucepan. Simmer over low heat until sauce starts to thicken, about 10 minutes. Stir shrimp into the sauce. Cook until shrimp are pink, 3 to 5 minutes.
Remove about 2/3 of the shrimp with a slotted spoon and put in the bowl of a food processor, pulse until pureed. Return pureed shrimp to the saucepan and stir in heavy cream. Heat until warm, about 5 minutes. Season with salt and pepper. Serve with the fettuccine.