Tanked Shrimp Pasta otherwise called Pasta alla Vodka, officially known as Pink Sauce Pasta or what I would be advised to jump at the chance to call Drunken Pasta. Be that as it may, rather than utilizing vodka, I'm utilizing wine since we're a wine family here and I use what I have available.
On the off chance that you've been tailing me for some time you know I'm a sucker for charming molded pasta, in the event that not, at that point welcome to the place where there is adorable formed pasta. Mafaldine pasta are level noodles with unsettled edges and is ideal for sticking to this smooth sauce. I typically stock up on this pasta from Amazon and use it to make skillet lasagna or lasagna soup with it since it resembles little strips of lasagna noodles. They're so charming!
Intoxicated Shrimp Pasta is smooth and delectable with almost no utilization of fixings. I generally have a jar of tomato sauce in my storeroom for simply this event. This sauce makes the loveliest tone of pink with the wine, tomato, and cream. Subsequently why it's known as pink sauce to a few.
When cooking with wine I generally use wine that I need to drink since you can pour a little in your pasta and a tad in your glass. It's a success win. I utilized a Chardonnay in this formula.
- 1 pound Mafaldine Pasta
- 2 tablespoons Olive Oil
- 1/2 pound Large Raw Shrimp, peeled and deveined
- 2 cloves Garlic, minced
- 1 Cup Dry White Wine
- 1 can {15 Ounces} Tomato Sauce
- 1 cup Heavy Cream
- 1 pinch Red Pepper Flakes, optional
- 1/2 teaspoon Kosher Salt
- 1 cup Grated Parmesan Cheese
- Fresh Parsley, chopped for garnish
Directions
- Bring a large pot full of water to a rolling boil. Salt water and add pasta, cook for 8 minutes to al dente. Before draining the pasta save a cup of pasta water for your sauce. Drain pasta well and set aside.
- In a large skillet over medium heat, heat olive oil and add shrimp. Cook 2 minutes per side until shrimp is pink and tender. Remove shrimp with tongs to a plate and add minced garlic to the pan. Stir garlic for 30 seconds until fragrant and slightly cooked.
- Pour in white wine and stir. Bring to a boil and cook for 3 minutes. Add tomato sauce and stir.
- Reduce heat to low and stir in cream. Simmer for a few minutes until thickened and season sauce with a pinch of red pepper flakes and kosher salt.
- Add cooked pasta to the sauce, tossing to combine. Add a little bit of the reserved pasta water if the sauce is too thick. Add shrimp back to the pan and toss. Sprinkle in parmesan cheese and toss together. Serve and garnish with chopped parsley. Enjoy!
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