Name: Linguine with a Pink Shrimp Sauce (Linguine ai Gamberi con Panna Rosa)
Yield: Serves 4
Cuisine: Italian
Ingredients: ¾ pound large shrimp; 6–7 sprigs flat-leaf Italian parsley; 1 cup heavy cream; Freshly ground black pepper; 1 pound linguine; 2 tablespoons tomato paste; 2 tablespoons extra-virgin olive oil; Salt; ½ cup dry white wine; 2 medium cloves garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

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.

Ingredients

¾ pound large shrimp
2 medium cloves garlic
2 tablespoon

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel and devein the shrimp. Cut one-third of the shrimp into ½-inch pieces and leave the rest whole.
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