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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 929 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.