Quick Seafood Pasta with Shrimp in Pink Cream Sauce
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Ingredients30 m servings 928 cals
Original recipe yields 4 servings
- 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.
- 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. Serve with the fettuccine.
Per Serving: 928 calories; 39.6 g fat; 89.2 g carbohydrates; 44.8 g protein; 340 mg cholesterol; 465 mg sodium. Full nutrition