Pink shrimp Cream Sauce
After a 6 year hiatus, I decided to make this old favorite, right from the Marcella Hazan's Italian cooking bible. It was simply to die for, especially because the slow cooked wine/tomato paste/garlic adds a whole new dimension. Pureeing the shrimp provides a more rich and flavorful bite to the dish, and is a nice contrast to whole pieces of shrimp. I served this with a rocket, pear, cherry tomato and fried halloumi salad (posted below).
300 to 500g shrimp, deshelled and deveined
Minced garlic, 3 or 4 cloves
1/3c olive oil
1/2c white wine mixed with 1.5 tablespoons tomatoe paste
Parsley to garnish
Wash shrimp in cold water, then slice in half lengthwise
Put oil and garlic and saute medium heat till garlic is light brown
Pour white wine tomato paste mixture into pan and cook medium heat for 8 minutes, stirring occassionally
When thicker, add shrimp salt and pepper, cook 2 min till pink on both sides. Remove pan from heat
Remove 2/3 of shrimp and puree in blender. Put it back into pan and put back on heat. Pour cream, stir and cook on medium heat till well incorporated
Add fettucini, the best combination, or other pasta to sauce, toss and garnish with parsley.