You may also like
Categories:Viewed: 5 - Published at: 3 years ago
Ingredients
- 1 (16 ounce) package dry fettuccine pasta
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 3 tablespoons tomato paste
- 1 1/2 pounds medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
- 1 cup heavy whipping cream
- 1 pinch salt and freshly ground black pepper to taste
Method
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Heat olive oil in a saucepan over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir wine and tomato paste together in a small bowl; add to the saucepan. Simmer over low heat until sauce starts to thicken, about 10 minutes. Stir shrimp into the sauce. Cook until shrimp are pink, 3 to 5 minutes.
- Remove about 2/3 of the shrimp with a slotted spoon and put in the bowl of a food processor; pulse until pureed. Return pureed shrimp to the saucepan and stir in heavy cream. Heat until warm, about 5 minutes. Season with salt and pepper. Serve with the fettuccine.
