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I Found The BEST Shrimp Pasta Recipe!
Linguine with shrimp is seriously one of the most delicious seafood pasta dishes. Fortunately I found the BEST shrimp pasta recipe: Linguine With Pink Shrimp Sauce. 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. It has become one of my favorite shrimp recipes.
For me, this dinner is a HUGE treat. It's luxurious, it's scrumptious, it's incredible. The sauce has a lovely pink hue, so this dish is also very beautiful.
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!
What is Pink Sauce?
Italian pink sauce is made by combining cream and tomato (in the form of tomato puree or tomato paste). The combination results in a creamy sauce with a delightful shade of pink.
This sauce is super easy to make and complements pasta perfectly.
Ingredients Needed For This Linguine With Pink Shrimp Sauce Dish
This AMAZING pasta dish is created with only a handful of fresh ingredients.
Here's what you will need to make this seafood pasta recipe:
- Shrimp (recommend wild caught)
- Garlic
- Olive oil
- Tomato paste
- White wine
- Salt
- Black Pepper
- Linguine
- Italian parsley
- Heavy cream
You may already have most of these ingredients available and ready to go!
So once you've gathered your ingredients, let's move on to how to make this five star seafood dish!
Instructions For This Shrimp Pasta Recipe
It's so easy and quick to make this shrimp pasta!
Begin by filling a large pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Next, 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.
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 in the salted boiling water 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.
Making The Cream Sauce
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.
You MUST Make This Linguine With Shrimp Dish!
This is a completely company worthy dish to serve your guests when you want to impress them. It is quick and easy, and an incredibly delicious restaurant quality meal. Your taste buds will be delighted!
One bite and I am confident that you will agree that this is the one of the best pink shrimp sauce recipes in existence. Full of juicy shrimp in every mouthful, it's sure to become a family favorite!
I truly hope you will make this delicious dish and please let me know what you think by commenting below.
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 Marcella 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
I am forever grateful to Mr. Hazan for the honor of publishing his wonderful recipe!
Some Other Pasta Recipes You May Enjoy!
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
If you’d like to come along with me on a fun food journey, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here. 🙂
Buon Appetito!!
Grace
Linguine With Pink Shrimp Sauce
Equipment
- Food Processor use for finely chopping the shrimp
Ingredients
- ¾ lb large shrimp
- 2 cloves garlic medium sized
- 2 tablespoon olive oil extra virgin
- 2 tablespoon tomato paste
- ½ 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.
- 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.
- 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.
- 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.
Sherry
Easy, delicious, especially with Shrimp in every bite!
Grace
Hi Sherry! I'm so very delighted that you liked this recipe! Thanks so very much for trying it out and taking the time to comment here! Have a wonderful day! Grace