Pink Sauce Pasta With Shrimp
PINK SAUCE PASTA WITH SHRIMP is a easy Italian recipe that serves 4. 865 calories per serving. Recipe by Joanne Pimentel on YouTube.
Prep: 10 min | Cook: 24 min | Total: 44 min
Cost: $14.25 total, $3.56 per serving
Ingredients
- 1 pound Shrimp (peeled and deveined)
- to taste Salt
- to taste Black Pepper
- 1 pound Fettuccine Noodles (or any pasta of choice)
- 1 tablespoon Olive Oil
- 2 tablespoons Unsalted Butter
- 0.5 Onion (diced)
- 5 cloves Garlic (minced)
- 2 teaspoons Dried Basil
- 28 ounce Crushed Tomatoes (canned)
- 1 cup Heavy Cream
- 0.25 cup Parmesan Cheese (shredded, for garnish)
- to taste Red Crushed Pepper Flakes (for garnish)
Instructions
Season the Shrimp
Pat the peeled and deveined shrimp dry, then toss with salt and black pepper until evenly coated.
Time: PT2M
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
Time: PT12M
Temperature: 212°F
Drain the Pasta
Drain the cooked fettuccine in a colander and set aside.
Time: PT1M
Sauté the Shrimp
Heat the skillet over medium‑high heat, add olive oil, then add the seasoned shrimp. Cook, stirring once, until the shrimp turn pink and opaque, about 2 minutes.
Time: PT2M
Temperature: medium‑high
Set Shrimp Aside
Transfer the cooked shrimp to a plate and set aside while you build the sauce.
Time: PT1M
Sauté Onion and Garlic
In the same skillet, melt the butter. Add the diced onion and minced garlic, sauté over medium heat until softened and fragrant, about 3 minutes.
Time: PT3M
Temperature: medium
Add Tomatoes and Basil
Stir in the dried basil, then pour in the crushed tomatoes. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
Time: PT5M
Temperature: medium
Finish the Pink Sauce
Stir in the heavy cream, season with additional salt and pepper, and simmer for 2 minutes until the sauce turns a pink hue and thickens slightly.
Time: PT2M
Temperature: medium
Combine Shrimp and Sauce
Return the cooked shrimp to the skillet, toss to coat, and heat through for about 1 minute.
Time: PT1M
Temperature: medium
Plate and Garnish
Serve the pink sauce over the drained fettuccine, then top with shredded Parmesan cheese and a pinch of red crushed pepper flakes.
Time: PT2M
Nutrition Facts
- Calories
- 865
- Protein
- 30 g
- Carbohydrates
- 100 g
- Fat
- 35 g
- Fiber
- 3 g
Dietary info: High protein, Contains dairy, Contains gluten, Not vegetarian
Allergens: Shellfish, Dairy, Gluten
Ingredient Substitutions
- Instead of Shrimp: chicken breast, Italian sausage
- Instead of Fettuccine Noodles: spaghetti, linguine
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Unsalted Butter: margarine
- Instead of Onion: shallot
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Dried Basil: fresh basil (1 tbsp, chopped)
- Instead of Crushed Tomatoes: marinara sauce (1 cup), diced tomatoes (28 oz)
- Instead of Heavy Cream: half‑and‑half (1 cup), whole milk + butter (1 cup milk + 2 tbsp melted butter)
- Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan option)
- Instead of Red Crushed Pepper Flakes: cayenne pepper (pinch)
Equipment Needed
- Large Pot
- Colander
- Large Skillet
- Wooden Spoon or Spatula
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Cook the pasta al dente so it holds up to the sauce.
- Do not overcook the shrimp; they should turn pink in about 2 minutes.
- Sauté garlic just until fragrant to avoid bitterness.
- Simmer the sauce gently after adding cream to keep it smooth.
Chef Tips from the Video
- Add a squeeze of fresh lemon juice just before serving for a bright finish.
- Use fresh basil instead of dried for a more aromatic sauce.
- Top with toasted pine nuts for extra texture.
Troubleshooting
Sauce is too thin.
Simmer uncovered for a few more minutes or stir in an extra tablespoon of heavy cream to thicken.
Sauce becomes grainy or separates.
Reduce heat to low, whisk continuously, and add a splash of milk or pasta water to bring it back together.
Shrimp are rubbery.
Cook shrimp only until they turn pink (about 2 minutes); remove immediately and finish in the sauce.
Pasta sticks together.
Toss the drained pasta with a little olive oil and reserve pasta water to loosen the sauce if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the sauce (without the pasta) in a freezer‑safe bag for up to 1 month; reheat gently and add fresh pasta when serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the pasta al dente, rinse briefly with cold water, and toss with a little oil; store separately from the sauce.
- The pink sauce can be made up to a day ahead; reheat gently over low heat and add a splash of milk or pasta water to restore creaminess.
- Season the shrimp just before cooking for maximum flavor.
Frequently Asked Questions
What is the cultural significance and history of Pink Sauce Pasta with Shrimp in Italian cuisine?
Pink sauce, known as "rosa" in Italy, originated as a simple way to combine tomato sauce with a splash of cream, creating a milder, creamy tomato base that pairs well with seafood like shrimp. It became popular in American‑Italian restaurants as a comforting, kid‑friendly alternative to heavier red sauces.
What are the traditional regional variations of pink sauce pasta with shrimp in Italian cooking?
In coastal regions such as Campania and Sicily, pink sauce is often enriched with local seafood, fresh herbs, and sometimes a touch of white wine. Some versions use fresh tomatoes instead of canned, and a sprinkle of Pecorino Romano replaces Parmesan for a sharper flavor.
How is pink sauce pasta with shrimp traditionally served in Italy?
Traditionally, the sauce is tossed with the pasta and served hot, garnished with freshly grated Parmesan, a drizzle of extra‑virgin olive oil, and sometimes a few fresh basil leaves. It is usually enjoyed as a primo (first course) rather than a main dish.
What occasions or celebrations is pink sauce pasta with shrimp associated with in Italian culture?
While not tied to a specific holiday, pink sauce pasta with shrimp is a popular choice for family gatherings, weekend lunches, and festive occasions because it feels indulgent yet quick to prepare.
What authentic ingredients are essential for a traditional pink sauce pasta with shrimp, and what are acceptable substitutes?
Key ingredients are ripe tomatoes (or quality canned crushed tomatoes), heavy cream, fresh shrimp, and Parmesan cheese. Substitutes include half‑and‑half for cream, chicken or sausage for shrimp, and Pecorino Romano for Parmesan, though the flavor profile will shift slightly.
What other Italian dishes pair well with pink sauce pasta with shrimp?
Serve alongside a simple arugula salad with lemon vinaigrette, crusty Italian bread for soaking up sauce, or a light white wine such as Pinot Grigio to balance the richness of the cream.
What are the most common mistakes to avoid when making pink sauce pasta with shrimp?
Common errors include overcooking the shrimp, letting the cream boil which can cause it to split, and adding too much pasta water which dilutes the sauce. Keep the heat moderate after adding cream and watch the shrimp closely.
Why does this pink sauce pasta with shrimp recipe use heavy cream instead of milk?
Heavy cream provides a higher fat content that creates a velvety texture and prevents the sauce from curdling when simmered, giving the characteristic pink hue and richness that milk alone cannot achieve.
Can I make pink sauce pasta with shrimp ahead of time and how should I store it?
Yes. Store the cooked pasta and the pink sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently, add the shrimp back, and toss with the pasta just before serving.
What texture and appearance should I look for when making pink sauce pasta with shrimp?
The sauce should be smooth, glossy, and a soft pink color, coating the pasta without pooling. Shrimp should be opaque pink, firm yet tender, and the overall dish should look creamy with a slight sheen.
What does the YouTube channel Joanne Pimentel specialize in?
The YouTube channel Joanne Pimentel focuses on approachable home‑cooking tutorials, sharing quick, budget‑friendly recipes that blend classic comfort foods with personal twists and family‑friendly flavors.
How does the YouTube channel Joanne Pimentel's approach to Italian cooking differ from other Italian cooking channels?
Joanne Pimentel emphasizes simplicity and everyday pantry ingredients, often adapting restaurant‑style dishes for the home kitchen with minimal equipment, whereas many Italian channels focus on traditional techniques and specialty ingredients.
Last updated: September 6, 2026
