Pink Sauce for Pasta (Shrimp)

Pan-toasted mustard seeds flavor a garlic and shrimp saute, while a rich and spicy blend of tomato, cream, ginger, cayenne pepper, lemon, cumin, and sugar steeps in the fridge. Pour the sauce into the cooked shrimp, heat thoroughly and serve.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 565 Calories

Ingredients

• 1 teaspoon salt
• 4 teaspoons lemon juice
• ¾ cup water
• salt to taste
• 1 cup heavy cream
• 3 tablespoons vegetable oil
• ¼ teaspoon cayenne pepper
• ground black pepper to taste
• ½ teaspoon white sugar
• 1 teaspoon ground cumin
• 2 cloves garlic, chopped
• 4 tablespoons tomato puree
• 1 ½ teaspoons grated fresh ginger root
• 1 tablespoon mustard seed
• 2 pounds medium shrimp - peeled and deveined

Recipe Instructions

Step 1

Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.

Step 2

Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.

Step 3

Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.