Pink Shrimp Sauce for Pasta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A quick and elegant sauce for fettuccine or pappardelle. From Marcella Hazan's Classic Italian Cooking Ingredients:
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 |
Directions:
1. Slice shrimp in half length-wise, remove vein, and rinse under cold water. Drain in colander.
2. Dissolve the tomato paste in the wine and have ready.
3. 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.
4. Add the wine/tomato mixture all at once to avoid splattering. Cook for 3 or 4 minutes, stirring occasionally.
5. Add the shrimp and season with salt and a liberal grinding of pepper.
6. Increase heat to medium high and cook shrimp for 2 minutes, just until done, turning them frequently to coat them in the sauce.
7. Remove saucepan from heat.
8. With a slotted spoon, remove about half of the shrimp and puree them using a blender or food processor (careful, they are hot!).
9. Return the pureed shrimp to the saucepan and turn the heat to medium.
10. Add the cream and cook about 1 minute, stirring constantly till the cream thickens slightly and the sauce is hot.
11. Taste and correct seasonings, if necessary.
12. Toss the sauce with cooked drained pasta.
13. Sprinkle with the fresh parsley.
14. Serve at once.
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