PINK SAUCE PASTA WITH SHRIMP | ROSE SAUCE | Pasta With Tomato Cream Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in fat

vodka

🥗Healthier: white wine

💰Cheaper: chicken broth

White wine adds acidity, while broth keeps it alcohol-free

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrition, while dried basil is more accessible

Season 1 pound of peeled and deveined shrimp with salt and pepper.

In a pot of boiling water, add 1 pound of fettuccine noodles and cook according to package instructions, then drain and set aside.

Heat a pan over medium-high heat and add a little olive oil.

Saute the shrimp in the pan until they turn pink, about 2 minutes, then remove and set aside.

Melt 2 tablespoons of butter in the same pan.

Add 1/2 diced onion and 5 minced garlic cloves to the pan and cook until slightly softened, about 3 minutes over medium heat.

Stir in 2 teaspoons of dried basil.

Add a 28 ounce can of crushed tomatoes to the pan and stir.

Pour in 1 cup of heavy cream and season the sauce with salt and pepper to taste.

Add the cooked shrimp back to the pan and stir to combine.

Serve the sauce over the fettuccine noodles, spooning lots of sauce over the pasta.

Finish with shredded parmesan cheese and red crushed pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens