SHRIMP PINK PASTA
Pink shrimp pasta is a delightful dish featuring succulent shrimp cooked to tender perfection, tossed in a creamy tomato-based sauce. The sauce gets its pink hue from a blend of tomatoes, cream, and seasoning, giving it a rich, savory flavor that perfectly complements the shrimp. It’s a comforting and flavorful pasta dish that’s quick to prepare and guaranteed to satisfy your taste buds.
THE PASTA
My favorite pasta to use for this recipe is Spaghetti. But you can also use any type of pasta you prefer. I would recommend ziti, penne or rigatoni .
Begin by cooking the pasta to the perfect al dente texture, following the package instructions, and don’t forget to add a pinch of salt to the boiling water. As the pasta simmers, save around half a cup of the cooking water, and once the pasta reaches its ideal doneness, simply drain it. This way, you can efficiently multitask, starting the sauce while the pasta cooks, ensuring everything is ready in harmony.
THE PINK SAUCE
Pink shrimp pasta is a delightful medley of tender shrimp nestled in a creamy, tomato-infused sauce. The pink hue, derived from a harmonious blend of tomatoes, cream, and seasonings, envelops the plump shrimp and perfectly coats every strand of pasta. This dish is a symphony of flavors, offering a delicious balance of savory and slightly tangy notes. It’s a comforting and flavorful pasta dish that brings together the best of seafood and creamy sauces.
COOKING THE SHRIMPS
Cooking shrimps can be a bit tricky, that’s why I will give you some tips on cooking the shrimps perfectly!
- Preheat your pan: Use a hot skillet or pan. You can use olive oil, butter, or a combination for flavor.
- Select quality shrimps: Start with fresh or properly thawed shrimp. Look for firm, translucent, and slightly pink shells. Make sure they don’t have any off-putting odors.
- Size matters:Remember that larger shrimp take a bit longer to cook than smaller ones, so adjust your cooking time accordingly.
- Drying it out before cooking: If you cook your shrimps while they are wet, they will turn out more of boiled shrimps not grilled ones. So make sure to dry them out very well before cooking.
- Don’t overcook the shrimps: For large shrimps, the perfect time is to cook them on each side for 2-3 minutes. If you cook them too much, they will turn out tough and lose all its juiciness.
Ingredients you need for the sauce:
- Olive oil
- Butter
- Large or medium shrimps
- Crushed tomatoes
- Onion
- Heavy cream
- Chili flakes
- Salt
- Pepper
- Garlic powder
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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SHRIMP PINK PASTA
Ingredients
- 240 g pasta
- 200 g king size shrimps
- 4 tbsp butter
- 1 tbsp olive oil
- 1/2 onion finely chopped
- 1 cup crushed tomatoes
- 1 1/4 cup heavy cream
- Salt and pepper
- 1 tsp garlic powder
Instructions
- Begin by bringing a generously salted pot of water to a rolling boil. Add the pasta and follow the instructions on the package for cooking time. Before draining, remember to save at least 1/2 cup of the pasta cooking water.
- In a saucepan, add the butter and olive oil over medium heat. Add in the chopped onions and the shrimps and season with salt, pepper, and chili flakes. Cook on both sides for 2-3 minutes.
- In the same pan, add in the heavy cream, crushed tomatoes and pasta water.
- Season with salt, pepper, and garlic powder. Let it simmer for a bit.
- Now add in the cooked pasta and mix until incorporated.
- Enjoy while warm!