Pink Shrimp Sauce For Pasta

Description

A quick and elegant sauce for fettuccine or pappardelle. From marcella hazan's classic italian cooking

Ingredients

• Medium Shrimp
• Extra Virgin Olive Oil
• Garlic Cloves
• Tomato Paste
• Dry White Wine
• Salt
• Fresh Ground Pepper
• Heavy Cream
• Fresh Parsley
• Dry Pasta

Instructions

1. Slice shrimp in half length-wise, remove vein, and rinse under cold water
2. Drain in colander
3. Dissolve the tomato paste in the wine and have ready
4. Put the olive oil and the garlic in a saucepan and turn the heat to medium
5. Cook and stir the garlic until it is a pale gold
6. Add the wine / tomato mixture all at once to avoid splattering
7. Cook for 3 or 4 minutes, stirring occasionally
8. Add the shrimp and season with salt and a liberal grinding of pepper
9. Increase heat to medium high and cook shrimp for 2 minutes, just until done, turning them frequently to coat them in the sauce
10. Remove saucepan from heat
11. With a slotted spoon, remove about half of the shrimp and puree them using a blender or food processor
12. Return the pureed shrimp to the saucepan and turn the heat to medium
13. Add the cream and cook about 1 minute, stirring constantly till the cream thickens slightly and the sauce is hot
14. Taste and correct seasonings, if necessary
15. Toss the sauce with cooked drained pasta
16. Sprinkle with the fresh parsley
17. Serve at once