← Back to Search Results
Italian
Linguine with a Pink Shrimp Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Linguine ai Gamberi con Panna Rosa

This is a very elegant sauce that is traditionally served with seafood-filled ravioli. A portion of the shrimp are chopped very fine, giving the sauce a consistency similar to meat sauce. Parsley at the end adds lightness and fragrance.

Yield: Serves 4

Ingredients

  • ¾ pound large shrimp
  • 2 medium cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • ½ cup dry white wine
  • Salt
  • Freshly ground black pepper
  • 1 pound linguine
  • 6-7 sprigs flat-leaf Italian parsley
  • 1 cup heavy cream

Directions

1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

2. Peel and devein the shrimp. Cut one-third of the shrimp into ½-inch pieces and leave the rest whole.

3. Peel and lightly crush the garlic cloves. Put the olive oil in a 12-inch skillet, add the garlic, and place over medium-high heat. Sauté until the garlic cloves are lightly browned on all sides, then remove them and discard.

4. While the garlic is sautéing, dissolve the tomato paste in the white wine. After removing the garlic cloves, add the wine with dissolved tomato paste to the pan and cook until the liquid has reduced by about half.

5. Add the whole shrimp and season with salt and pepper. Cook until the shrimp have turned pink, 2 to 3 minutes, then remove the pan from the heat.

6. When the water for the pasta is boiling, add about 2 tablespoons salt, add the linguine, and stir until all the strands are submerged. Cook until al dente.

7. Finely chop enough parsley to measure 2 tablespoons. Use a slotted spoon to transfer the cooked shrimp to a food processor. Pulse until the shrimp are chopped to a medium-fine consistency, then return them to the pan. Place the pan back over medium-high heat and add the cream. Cook until the cream has reduced by about half, then add the raw shrimp and the parsley. Season lightly with salt and cook until the shrimp pieces turn pink, 1 to 2 minutes, then remove the pan from the heat.

8. When the pasta is done, drain well, toss with the sauce, and serve at once.


© 2009 Giuliano Hazan

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

811kcal (41%)
117mg (12%)
6mg (10%)
303mcg RAE (10%)
573mg
103mg
34g
4g
4g
90g
211mg (70%)
456mg (19%)
15g (76%)
32g (49%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
lucid-food Lucid Food
by Louisa Shafia
american-masala American Masala
by Suvir Saran
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
martin-yans-china Martin Yan's China
by Martin Yan
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?