Quick Seafood Pasta With Shrimp In Pink Cream Sauce - cooking recipe

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

Preparation

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.