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Linguini with a Pink Shrimp Sauce
I really think the picture says it all!! But if you need words….
The sauce is a mixture of garlic, EVOO, tomato paste, white wine, with heavy cream mixed in toward the end with the shrimp. You end up with a creamy pasta dish after the sauce has reduced. It is thick and oh so delicious.
You can find the recipe on page 100 of Hazan’s Thirty Minute Pasta.
And since it is Thursday I know
Tea and Scones 
October 13, 2011 at 9:07 PM
I seriously bookmark all of the pastas you guys make from this book. I need to get my hands on a copy of the book and try a few!
October 13, 2011 at 10:48 PM
Yes, Tracey, you do!!!
October 18, 2011 at 10:50 AM
This one was really good…I have made it a couple of times, the last time Mark added hot red pepper flakes to jazz it up and that was good as well…he added a lot! lol What I love about these recipes is that he gives you a great base and wonderful ideas of what to combine with what and then you can add your own little bits in as well. I always make it his way the first time and then I feel free to add/subtract, which is exactly what a good cookbook author should do: inspire you to challenge yourself to have the confidence to make it fit in other ways as well. I have learned a lot from this book.