Fettuccine in Pink Cream Sauce with Shrimp and Peas
Serves: 4
  • ½ pound medium shrimp, unshelled
  • ⅓ cup olive oil
  • 2 garlic cloves, peeled and minced
  • 1½ tbsp tomato paste
  • ½ cup dry white wine
  • salt and pepper
  • ½ cup heavy cream
  • 1 lb fettucine
  • 1 cup fresh peas or defrosted frozen peas
  1. Boil salted water to cook pasta. While making the sauce, cook the fettucine until al dente, adding the peas to the boiling water a few minutes before the pasta is done. Drain.
  2. Dissolve the tomato paste in the white wine.
  3. Put the olive oil and garlic in a large pan, and turn on the heat to medium. Cook the garlic, stirring, until it is a pale gold, then add the tomato paste and wine solution. Cook for 10 minutes, stirring from time to time.
  4. Add the shrimp, salt, and pepper, and turn up the heat to medium high. Cook for two minutes or so, until shrimp are coated and cooked through (completely pink).
  5. Add the cream and cook for about a minute, stirring constantly.
  6. Toss the pasta and peas with the sauce, and serve immediately. If desired, garnish with fresh chopped parsley.
The original recipe calls for pureeing ⅔ of the cooked shrimp, then adding them back to the sauce. Pureed shrimp is not my thing, so that was the major change I made to this recipe. Hazan suggests using Tortellini with fish stuffing for the pasta; if tortellini is used, the recipe serves 6.
Recipe by Sprung At Last at http://www.sprungatlast.com/2013/07/fettuccine-in-pink-cream-sauce-with-shrimp-and-peas/