Pink Shrimp Sauce For Pasta Recipes

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PASTA WITH VODKA SAUCE AND SHRIMP



Pasta with Vodka Sauce and Shrimp image

It pays to perfect the classics. Pasta with vodka sauce is an easy dish that is both simple and sumptuous. Adding quick shrimp scampi elevates it to a perfect meal for a date night.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 small to medium onion
EVOO
4 tablespoons butter
3 large cloves garlic
Salt
1 teaspoon Calabrian chili paste OR 1/2 teaspoon crushed red pepper flakes
1 cup vodka
1 can (28 ounces) Italian crushed tomatoes
A few leaves of basil, torn, plus a few to serve
1 pound penne rigate pasta
1 pound large raw shrimp, deveined and tails removed
1 lemon
1/4 cup Pernod or white vermouth
A handful flat-leaf parsley, finely chopped
1 cup heavy cream
A handful freshly grated Parmigiano-Reggiano cheese, plus some to pass at table, optional ( -- and controversial to some Italians)

Steps:

  • Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
  • Gather your ingredients.
  • Peel and finely chop the onion.
  • In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
  • Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
  • Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
  • In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
  • Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
  • Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
  • Transfer pasta to large serving bowl or to individual shallow bowls to serve.

PINK SHRIMP SAUCE FOR PASTA



Pink Shrimp Sauce for Pasta image

A quick and elegant sauce for fettuccine or pappardelle. From Marcella Hazan's Classic Italian Cooking

Provided by Lise in Indiana

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb medium shrimp, unshelled
1/3 cup extra virgin olive oil
2 garlic cloves, chopped finely
2 tablespoons tomato paste
1/2 cup dry white wine
salt
fresh ground pepper
1/2 cup heavy cream, room temperature
2 tablespoons chopped fresh parsley
12 -14 ounces dry pasta, cooked al dente

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.

Nutrition Facts : Calories 733.2, Fat 32.3, SaturatedFat 10, Cholesterol 213.6, Sodium 250.4, Carbohydrate 68.6, Fiber 3.2, Sugar 2.8, Protein 35.4

PINK SAUCE FOR PASTA (SHRIMP)



Pink Sauce for Pasta (Shrimp) image

Great with pasta or rice.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 4

Number Of Ingredients 16

4 tablespoons tomato puree
¾ cup water
1 cup heavy cream
1 ½ teaspoons grated fresh ginger root
¼ teaspoon cayenne pepper
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon salt
ground black pepper to taste
½ teaspoon white sugar
3 tablespoons vegetable oil
1 tablespoon mustard seed
2 cloves garlic, chopped
2 pounds medium shrimp - peeled and deveined
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 564.7 calories, Carbohydrate 8 g, Cholesterol 426.6 mg, Fat 37.2 g, Fiber 0.9 g, Protein 48.5 g, SaturatedFat 15.8 g, Sodium 1004.3 mg, Sugar 1.7 g

SHRIMP SAUCE FOR PASTA



Shrimp Sauce for Pasta image

Make and share this Shrimp Sauce for Pasta recipe from Food.com.

Provided by Rumrill

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs medium shrimp, peeled and deveined (about 10-13 per serving)
4 garlic cloves, minced
1/4 cup parsley, chopped
1/3 cup white wine
1 teaspoon butter
2 tablespoons olive oil (light oil)
1/4 cup water (reserved from pasta)
1/4 cup parmesan cheese, grated
salt and pepper
2/3 lb pasta (linguini is the classical pasta, but it's up to you)

Steps:

  • Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
  • When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
  • Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
  • Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
  • Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
  • Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
  • Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.

Nutrition Facts : Calories 520.1, Fat 12.4, SaturatedFat 3, Cholesterol 222.9, Sodium 1077.9, Carbohydrate 60.3, Fiber 2.6, Sugar 2.3, Protein 35.9

CREAMY TOMATO SHRIMP WITH PENNE



Creamy Tomato Shrimp with Penne image

This creamy pasta dish looks and tastes like it's meant for festive occasions but only takes 20 minutes to make. As Cassie says, "People love this entree's flavor and think it's complicated, but jarred sauces make it so fast." Cassie Conrad - Prescott Valley, AZ

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1-1/2 cups spaghetti sauce
1 carton (10 ounces) refrigerated Alfredo sauce
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

Nutrition Facts : Calories 608 calories, Fat 38g fat (14g saturated fat), Cholesterol 214mg cholesterol, Sodium 1535mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.

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Top Asked Questions

How long does it take to cook shrimp in pasta sauce?
Add shrimp, garlic and pepper flakes; cook and stir until shrimp turn pink, 3-5 minutes. Stir in pasta sauce, Alfredo sauce, butter, salt and pepper; heat through.
How to Cook Pink sauce pasta?
Inspired by Mama D's in Newport Beach, California, this pink sauce pasta recipe is easy and absolutely delicious. Heat olive oil in large pot or dutch oven over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute.
How to make mustard Shrimp Pasta?
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.
How do you cook shrimp in Alfredo sauce?
Add shrimp, garlic and pepper flakes; cook and stir until shrimp turn pink, 3-5 minutes. Stir in pasta sauce, Alfredo sauce, butter, salt and pepper; heat through. Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

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