Shrimp Recipe : Quick Seafood Pasta with Shrimp in Pink Cream Sauce

This is a quick and easy seafood pasta recipe with shrimp in a cream sauce. I came up with it the other day when I had unexpected dinner guests and only had some frozen shrimp in the freezer. It came out so good that it is now one of my go-to recipes.

Ingredients

• 1 (16 ounce) package dry fettuccine pasta
• ¼ cup olive oil
• 4 cloves garlic, minced
• 1 cup dry white wine
• 3 tablespoons tomato paste
• 1 ½ pounds medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
• 1 cup heavy whipping cream
• 1 pinch salt and freshly ground black pepper to taste

Cooking Directions

1. 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.
2. 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.
3. 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.

Nutrition Facts

• calories928.5
• carbohydrateContent89.2 g
• cholesterolContent340.4 mg
• fatContent39.6 g
• fiberContent4.4 g
• proteinContent44.8 g
• saturatedFatContent16.5 g
• sodiumContent464.6 mg
• sugarContent6 g