PINK SAUCE PASTA WITH SHRIMP

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

1. Season the Shrimp

   Pat the peeled and deveined shrimp dry, then toss with salt and black pepper until evenly coated.

   Time: PT2M

2. 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

3. Drain the Pasta

   Drain the cooked fettuccine in a colander and set aside.

   Time: PT1M

4. 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

5. Set Shrimp Aside

   Transfer the cooked shrimp to a plate and set aside while you build the sauce.

   Time: PT1M

6. 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

7. 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

8. 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

9. 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

10. 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