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shrimp pasta with pink sauce

Delicious Shrimp Pasta with Pink Sauce

Delicious Delicious Shrimp Pasta with Pink Sauce recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 3 servings
Calories: 1175
Ingredients Method

Ingredients
  

For the pasta::
  • 7 oz spaghetti (I always use Barilla for the best al dente texture)
  • salt
For the sauce::
  • 3/4 lb shrimp (peeled and deveined with tails removed)
  • 1 tbsp olive oil (I prefer Bertolli Extra Virgin for saut t éing)
  • 5 garlic cloves (freshly minced for best aroma)
  • 1/2 tsp red pepper flakes
  • 1/2 onion
  • 1 tomato
  • 3/4 cup tomato sauce (I use Hunt's for a consistent base flavor)
  • 1 1/4 cup cream (heavy cream makes it extra creamy and rich)
  • 2 tbsp parmesan
  • 1/4 tsp dried oregano
  • salt
  • black pepper
For the garnish::
  • parsley

Method
 

  1. Begin by bringing a large pot of salted water to a boil for the pasta. While waiting, prepare your mise en place: mince the garlic finely, dice the onion, dice the tomato, and pat the shrimp dry with paper towels before seasoning generously with salt and black pepper. Once the water boils, add the spaghetti and cook until just 1 minute before al dente—the pasta will finish cooking in the sauce, so slightly underdone is perfect here. This timing ensures the pasta absorbs the flavors of the cream sauce without becoming mushy.
  2. Heat the olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about 30 seconds until fragrant—be careful not to let it brown or it will taste bitter. Immediately add the red pepper flakes, diced onion, and diced tomato, cooking for 1 minute until softened. Increase heat to medium-high and add the seasoned shrimp, searing them for about 1-2 minutes per side until they just start to turn pink. I like to sear the shrimp quickly here to develop flavor—we'll finish cooking them gently in the sauce, so don't overcook them at this stage.
  3. Pour in the tomato sauce and heavy cream, stirring gently to combine with the shrimp and aromatics. Add the dried oregano and bring to a gentle simmer over medium heat. Let this simmer for 2-3 minutes to meld the flavors and finish cooking the shrimp through—they should be fully opaque and cooked through by now. Taste and adjust seasoning with salt and pepper as needed.
  4. Drain the pasta from Step 1 and add it directly to the skillet with the shrimp and sauce. Toss gently to coat all the pasta, then remove from heat and stir in the parmesan cheese until melted and incorporated. The residual heat will finish cooking the pasta to perfect al dente while the sauce coats every strand. I find that finishing off the heat preserves the delicate shrimp and gives the sauce a creamier texture without any risk of curdling.
  5. Divide the shrimp pasta among serving bowls or plates. Garnish generously with fresh parsley to add a pop of color and brightness that cuts through the richness of the cream sauce.