Quick Seafood Pasta with Shrimp in Pink Cream Sauce recipe

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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 calories
carbohydrate: 89.2 g
cholesterol: 340.4 mg
fat: 39.6 g
fiber: 4.4 g
protein: 44.8 g
saturatedFat: 16.5 g
servingSize: -
sodium: 464.6 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

This is a quick and easy seafood pasta recipe with shrimp in a cream sauce. I came up with it the other day when I had unexpected dinner guests and only had some frozen shrimp in the freezer. It came out so good that it is now one of my go-to recipes.

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