Pink Sauce for Pasta (Shrimp)


This pink sauce with shrimp goes great with pasta or rice.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins


  • 4 tablespoons tomato puree

  • ¾ cup water

  • 1 cup heavy cream

  • 1 ½ teaspoons grated fresh ginger root

  • ¼ teaspoon cayenne pepper

  • 4 teaspoons lemon juice

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • ground black pepper to taste

  • ½ teaspoon white sugar

  • 3 tablespoons vegetable oil

  • 1 tablespoon mustard seed

  • 2 cloves garlic, chopped

  • 2 pounds medium shrimp - peeled and deveined

  • salt to taste

  • ground black pepper to taste


  1. Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup; pour into 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.

  2. Heat oil in a large frying pan over medium-high heat. Add mustard seeds. As soon as they begin to pop, add garlic. Stir once and add shrimp. Cook and stir until shrimp turn opaque; sprinkle with salt and pepper to taste.

  3. Stir in pink sauce and heat gently without boiling; serve over hot cooked pasta or rice.

Nutrition Facts (per serving)

565 Calories
37g Fat
8g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 565
% Daily Value *
Total Fat 37g 48%
Saturated Fat 16g 79%
Cholesterol 427mg 142%
Sodium 1004mg 44%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 49g
Vitamin C 10mg 49%
Calcium 183mg 14%
Iron 6mg 36%
Potassium 580mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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