Pink Shrimp Sauce With Cream
Creamy pink shrimp sauce with garlic and parsley, served over fettucine, offering a rich, savory flavor perfect for seafood lovers and pasta enthusiasts.
Ingredients
Instructions
- Clean the shrimp and cut them in half lengthwise.
- Put olive oil and chopped garlic in a saucepan; cook on medium heat, stirring until pale gold.
- Add the tomato paste dissolved in white wine to the saucepan and cook for a few minutes.
- Add the shrimp to the sauce and cook until they turn pink and are cooked through.
- Stir in the heavy cream and season with salt and pepper to taste.
- Cook the fettucine according to package instructions until al dente.
- Drain the pasta and combine with the shrimp sauce.
- Garnish with chopped parsley before serving.
Tips & Substitutions
For a richer flavor, consider adding a dash of red pepper flakes to the olive oil while cooking the garlic. If you don't have dry white wine, chicken broth can be a good substitute. You can also use frozen shrimp; just ensure they are thawed before cooking. For a lighter version, substitute half of the heavy cream with half-and-half or use Greek yogurt for a tangy twist.
Serving Suggestions
Serve the pink shrimp sauce over fettucine with a sprinkle of fresh parsley for a pop of color. A side of garlic bread complements the dish perfectly, and a crisp green salad adds freshness. For an Italian twist, pair it with a glass of Pinot Grigio, which enhances the flavors of the shrimp and cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of water or broth to loosen the sauce if necessary. Avoid microwaving as it may overcook the shrimp and alter the texture of the sauce.
Nutrition & Diet Analysis (per serving)
Each serving of Pink Shrimp Sauce With Cream contains roughly 596 calories, with 7g protein, 26g carbohydrates, and 53g fat. It is an excellent source of vitamin C (35% of the Daily Value), vitamin A (29% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1969mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Absolutely! While fettucine is traditional, you can use any pasta you prefer, such as linguine or penne. Just adjust the cooking time according to the pasta shape. Whole wheat or gluten-free pasta can also work well without compromising the dish's flavor.
Is it possible to make this dish dairy-free?
Yes, you can make this dish dairy-free by substituting the heavy cream with coconut cream or a cashew cream. This will give you a creamy texture without the dairy, while still maintaining a delicious flavor. Just be mindful of the taste variations that these substitutions may introduce.
What can I do if I have leftover shrimp sauce?
Leftover shrimp sauce can be repurposed in various ways! Consider using it as a base for a seafood risotto or mixing it with cooked rice for a flavorful dish. You can also toss it with sautéed vegetables for a quick stir-fry. Just make sure to reheat it gently to keep the shrimp tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).