Pink Shrimp Sauce with Cream

Tomato paste and white wine cook down with garlic and olive oil before the shrimp go in briefly. Most of the shrimp are pureed into the sauce, then cream thickens it quickly before it is tossed with pasta and parsley.

This sauce simmers tomatoes with butter and finely chopped onion, carrot, and celery at a very gentle simmer. Heavy cream is added at the end and cooked briefly while stirring.

Pink Shrimp Sauce with Cream

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Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• 1/2 lb medium shrimp unshelled weight (225 g)
• 1/3 cup extra virgin olive oil 80 ml
• 2 garlic cloves peeled and chopped fine
• 1 1/2 tbsp tomato paste 25 ml, dissolved in 1/2 cup dry white wine (120 ml)
• Salt
• Black pepper ground fresh from the mill
• 1/2 cup heavy cream 120 ml
• Homemade tortellini OR 1 lb other pasta 455 g
• 2 tbsp chopped parsley 30 ml

Equipment

• Food processor
• Skillet

Method

 

1. Shell the shrimp, split them lengthwise, remove the vein, and rinse under cold running water.
2. Put olive oil and garlic in a saucepan over medium heat. Cook, stirring, until the garlic turns very pale gold. Add the tomato paste and wine mixture all at once, then cook 10 minutes, stirring from time to time.
3. Add shrimp, salt, and generous black pepper. Turn heat to medium-high and cook about 2 minutes, turning shrimp frequently, then remove from heat.
4. With a slotted spoon, lift out about 2/3 of the shrimp and puree them in a food processor or blender.
5. Return the puree to the pan. Over medium heat, add cream and cook about 1 minute, stirring constantly, until the cream thickens. Taste and adjust salt and pepper.
6. Toss with cooked drained pasta. Add parsley, toss again, and serve at once.

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