Best 3 Quick Seafood Pasta With Shrimp In Pink Cream Sauce Recipes

PINK SAUCE FOR PASTA (SHRIMP)

Steps:

• Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
• Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
• Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

QUICK SEAFOOD PASTA WITH SHRIMP IN PINK CREAM SAUCE

Steps:

• 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.

PINK SHRIMP SAUCE FOR PASTA

Steps:

• Slice shrimp in half length-wise, remove vein, and rinse under cold water. Drain in colander.
• Dissolve the tomato paste in the wine and have ready.
• Put the olive oil and the garlic in a saucepan and turn the heat to medium. Cook and stir the garlic until it is a pale gold.
• Add the wine/tomato mixture all at once to avoid splattering. Cook for 3 or 4 minutes, stirring occasionally.
• Add the shrimp and season with salt and a liberal grinding of pepper.
• Increase heat to medium high and cook shrimp for 2 minutes, just until done, turning them frequently to coat them in the sauce.
• Remove saucepan from heat.
• With a slotted spoon, remove about half of the shrimp and puree them using a blender or food processor (careful, they are hot!).
• Return the pureed shrimp to the saucepan and turn the heat to medium.
• Add the cream and cook about 1 minute, stirring constantly till the cream thickens slightly and the sauce is hot.
• Taste and correct seasonings, if necessary.
• Toss the sauce with cooked drained pasta.
• Sprinkle with the fresh parsley.
• Serve at once.