pink sauce recipe

The delicate texture of fresh pasta is well-matched with a lightly creamy sauce and some crisp-tender shrimp.

Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce

salt

shrimp

olive oil

garlic

tomato paste

dry white wine

linguine

parsley

basil

peas

heavy cream

Fresh ground pepper (to taste)

Bring a large stockpot of salted water to a boil.

Meanwhile, heat the oil in a very large skillet over medium heat, and sauté the garlic for 3 or 4 minutes just until it starts to lightly color.  Remove the garlic cloves and toss them.  Add the shrimp to the skillet and sauté for about 3 minutes until the shrimp have started to turn pink, then remove them with a slotted spoon to a plate and set aside.

Add the tomato paste and white wine to the skillet and stir until the tomato paste has dissolved into the wine.  Add the parsley, basil, peas and cream and bring to a simmer.  Season with pepper.  Return the partially cooked shrimp to the sauce and continue to simmer until the peas and shrimp have cooked through, about 2 minutes.

While you are making the sauce, cook the pasta in the boiling water according to package directions, about 4 minutes.  Remove 1/2 cup of the cooking water, and stir it into the sauce, then drain the pasta.  Taste the sauce and see if it needs more salt or pepper.

Return the pasta to the pot, pour over the sauce and toss to combine.  Transfer to a serving bowl, sprinkle with additional parsley or basil if desired, and serve immediately.

This easy Pink Sauce Pasta recipe is creamy, comforting, and full of flavor. It&#39;s inspired by our favorite from Mama D&#39;s restaurant in Newport, CA, and it&#39;s so easy to make from home.

Pink Sauce Pasta

Tablespoon butter

garlic (, minced)

shallot (, finely diced)

black pepper (,

oregano leaves

red chili flakes

dry white wine (, optional)

28 ounce can whole peeled tomatoes (, San Marzano brand)

rigatoni

parmesan cheese*

basil leaves (, chopped, for serving)

Heat a large skillet over medium heat. Add butter and oil and once better has melted, add shallot and cook for 3-4 minutes, stirring often. Add garlic and dry spices and cook for 1 minute.

Optional: add white wine to deglaze the pan, scraping up any browned bits from the pan. Cook for 2-3 minutes.

Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Reduce heat to low and simmer, partially covered, for 30 minutes.

Cook rigatoni in salted boiling water, according to package instructions. Reserve 1 cup pasta water, and drain cooked pasta (don’t rinse).

Use a blender or hand immersion blender to puree the sauce until smooth. Return to pot over low heat.

Stir in the heavy cream until combined. Add parmesan cheese and stir until melted and smooth. Taste and add additional seasonings if needed.

Add cooked pasta and toss to coat. Add some pasta water as needed, to thin the sauce.

Serve garnished with fresh basil and extra parmesan cheese.

https://content.jwplatform.com/videos/OGGyGmg5.mp4

This easy Pink Sauce Pasta recipe is creamy, comforting, and full of flavor! It uses pantry ingredients and is perfect for a busy night or beginner cook!

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