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I Found The BEST Shrimp Pasta Recipe!
Honestly I don’t have the words to adequately describe how delicious this dish is. I initially found this recipe in a newspaper clipping a few years ago and have held onto it.
For me, this dinner is a HUGE treat. It’s luxurious, it’s scrumptious, it’s incredible. Got the idea? 🙂
The recipe comes from chef Giuliano Hazan’s “Giuliano Hazan’s Thirty Minute Pasta: 100 Quick and Easy Recipes” cookbook, which tells you that you can create this pretty quickly. It is everything you could want in a shrimp pasta dish! Every mouthful is full of shrimpy, garlicky, and creamy delight!
In the recipe you use 3/4 lb of shrimp…and 2/3 of the shrimp is actually finely chopped (I did this in my food processor) which contributes to a meaty-like consistency for the sauce.
Giuliano Hazan
Mr. Giuliano Hazan, the creator of this amazing recipe, has graciously given me permission to publish his recipe here!
Chef Hazan is the only son of Marcello Hazan, the godmother of Italian cooking. Mr. Hazan has written numerous cookbooks, and he runs cooking schools in Sarasota, Veneto and Tuscany! It would be an absolute dream come true to be able to cook with Chef Hazan!
Please view his website https://giulianohazan.com/ for information on all of his amazing cookbooks, and his incredible cooking schools!
You will also find his cookbooks on Amazon:
- The Classic Pasta Cookbook
- Thirty Minute Pasta
- Every Night Italian
- Hazan Family Favorites: Beloved Italian Recipes
- How to Cook Italian
You MUST Make This Dish!
Most importantly, this AMAZING pasta dish is created with only a handful of ingredients! What a completely worthy dish to serve your guests when you want to impress them! It is quick and easy, and incredibly delicious.
I truly hope you will make this dish and please let me know what you think by commenting below.
Please view these other delicious pasta recipes including:
Linguine With Pancetta and Peas
Linguine With Delicious Parsley Pesto
5 Star Italian Linguine Alle Vongole
Puglian Orecchiette With Broccoli
Buon Appetito!!
Linguine With Pink Shrimp Sauce
Ingredients
- 3/4 lb large shrimp
- 2 cloves garlic medium sized
- 2 tbsp olive oil extra virgin
- 2 tbsp tomato paste
- 1/2 cup white wine dry
- salt to taste
- pepper freshly ground, to taste
- 1 lb linguine cook according to package directions
- 6-7 sprigs Italian parsley flat-leaf
- 1 cup heavy cream
Instructions
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.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 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 cloves are lightly browned on all sides, then remove them and discard.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 cloves are lightly browned on all sides, then remove them and discard.
- While the garlic is sautéing, dissolve the tomato paste in the white wine. After removing the garlic cloves, add the wine with dissolved tomato paste to the pan and cook until the liquid has reduced by about half. While the garlic is sautéing, dissolve the tomato paste in the white wine. After removing the garlic cloves, add the wine with dissolved tomato paste to the pan and cook until the liquid has reduced by about half.
- Add the whole shrimp and season with salt and pepper. Cook until the shrimp have turned pink, 2 to 3 minutes, then remove the pan from the heat.
- When the water for the pasta is boiling, add about 2 tablespoons salt, add the linguine, and stir until all the strands are submerged. Cook until al dente.When the water for the pasta is boiling, add about 2 tablespoons salt, add the linguine, and stir until all the strands are submerged. Cook until al dente.
- Finely chop enough parsley to measure 2 tablespoons. Use a slotted spoon to transfer the cooked shrimp to a food processor. Pulse until the shrimp are chopped to a medium-fine consistency, then return them to the pan. Place the pan back over medium-high heat and add the cream. Cook until the cream has reduced by about half, then add the raw shrimp and the parsley. Season lightly with salt and cook until the shrimp pieces turn pink, 1 to 2 minutes, then remove the pan from the heat.Finely chop enough parsley to measure 2 tablespoons. Use a slotted spoon to transfer the cooked shrimp to a food processor. Pulse until the shrimp are chopped to a medium-fine consistency, then return them to the pan. Place the pan back over medium-high heat and add the cream. Cook until the cream has reduced by about half, then add the raw shrimp and the parsley. Season lightly with salt and cook until the shrimp pieces turn pink, 1 to 2 minutes, then remove the pan from the heat.
- When the pasta is done, drain well, toss with the sauce, and serve at once.When the pasta is done, drain well, toss with the sauce, and serve at once.
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