Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Pink Shrimp Sauce w/ Cream




Source of Recipe


Marcella Hazan’s Essentials of Classic Italian Cooking


Recipe Introduction


Bruce at eGullet.org made this and posted it on the dinner thread back in December 2012 and it haunted me – I couldn’t wait to try it. I found the recipe on a blog called “Brave New Food”. It was fantastic. The method of puréeing the shrimp is something that I’ve never seen and it gave me pause a bit, to be honest. But it works so well. In most shrimp and pasta dishes, you only get the shrimp flavor when you bite on a shrimp and maybe a hint in the sauce. With this dish, the shrimp flavor is throughout the entire thing. It is easy enough to make for a weeknight meal, but impressive enough for company. It’s also fairly economical since a half pound of shrimp will feed up to four people. The recipe calls for tortellini, but Bruce used fettuccine, so that’s what I did, too.


List of Ingredients




1/2 pound medium shrimp
1/3 cup olive oil
2 cloves garlic, peeled and chopped fine
1 1/2 tablespoons tomato paste dissolved in 1/2 cup dry white wine
salt
black pepper, ground fresh from the mill
1/2 cup heavy cream
tortellini (or 1 pound other pasta)
2 tablespoons chopped fresh parsley


Recipe



Shell the shrimp and cut in half lengthwise. Remove the vein and rinse.

In a sauté pan, heat the olive oil and garlic on medium heat. Cook the garlic until it turns pale gold then add the tomato paste and wine mixture. Cook for about 10 minutes, stirring. [You may have to turn it down a little and stir really often to prevent it from burning.]

Add the shrimp, salt and pepper to the pan and turn up to medium high. Cook until the shrimp are just done – 2 to 3 minutes. Remove from heat.

Remove about 2/3 of the shrimp from the pan and purée in a food processor or a blender.

Place the puréed shrimp back in the pan and turn the heat to medium. Add the cream and cook for about 1 minute, stirring, until the cream thickens. Taste and correct seasonings.

Add the pasta to the pan and toss to coat. Add the parsley and toss again.

Serves 3-4.