Quick Seafood Pasta with Shrimp in Pink Cream Sauce

Name: Quick Seafood Pasta with Shrimp in Pink Cream Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 (16 ounce) package dry fettuccine pasta; 1/4 cup olive oil; 4 cloves garlic, minced; 1 cup dry white wine; 3 tablespoons tomato paste; 1 1/2 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

⏱️ Ready in 30 min 🥄 Prep 15 min 🔥 Cook 15 min 👥 4 servings 👁️ 5 views

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.

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🔗 Recipe adapted from AllRecipes

#Pasta #Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 15 min

Cook 15 min

Serves 4

Difficulty Medium

🛒 Ingredients

1 (16 ounce) package dry fettuccine pasta

1/4 cup olive oil

4 cloves garlic, minced

1 cup dry white wine

3 tablespoons tomato paste

1 1/2 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

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 929

% Daily Value*

Total Fat 39.6g 51%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 465mg 20%

Total Carbohydrate 89.2g 32%

Dietary Fiber 4.4g 16%

Total Sugars 6g

Protein 44.8g 90%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.