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Linguine With Pink Shrimp Sauce

Linguine With Pink Shrimp Sauce

Giuliano Hazan
This meal is everything you could want in a shrimp pasta dish! Every mouthful is full of shrimpy, garlicky, and creamy delight! Quick and easy, and company worthy, make this 5 star dinner tonight!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Pasta Cooking Time Will Vary 10 mins
Total Time 40 mins
Course Main Course, Pasta
Cuisine Italian
Servings 4 servings
Calories 779 kcal


  • 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


  • 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.
    Finely chopped shrimp
  • When the pasta is done, drain well, toss with the sauce, and serve at once.
    Linguine With Pink Shrimp Sauce


Thank you to Giuliano Hazan for your amazing recipe!  This is a go to recipe that you'll go to time and time again! 


Calories: 779kcalCarbohydrates: 90gProtein: 29gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 174mgSodium: 570mgPotassium: 522mgFiber: 4gSugar: 6gVitamin A: 1276IUVitamin C: 5mgCalcium: 119mgIron: 2mg
Keyword linguine, Pasta, Shrimp
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