Pink Sauce for Pasta (Shrimp) Recipe - Allrecipes.com
Pink Sauce for Pasta (Shrimp) Recipe
  • READY IN 15 mins

Pink Sauce for Pasta (Shrimp)

Recipe by  

"Great with pasta or rice."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
  2. Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
  3. Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2004

I LOOOOVEEE this recipe!!! It tastes amazing!!! Very unusual flavor. Ginger lovers, this a recipe for you.I used half & half instead of heavy cream and tomato paste instead of the puree and it came out DELICIOUS!!!! I added some black olives and grated Parmesan and top yummyyyyy!!! Thanks for the recipe =)

 
Most Helpful Critical Review
Mar 11, 2009

tasted ok, but was quite watery because i didn't use cream like they said and used milk instead. So if i had used cream this would have been a lot better i'm guessing.

 
May 28, 2004

Very tasty recipe BUT - be careful with cumin. It is a very strong, pungent spice and I only used 1/2 teaspoon and it was still a little overpowering. But the ginger/garlic/lemon/cayenne/mustard seed combo has an AMAZING flavor! Also I used half and half instead of cream and it was still nice and creamy.

 
Aug 18, 2003

Excellent. I'm even asked to make it. I substitute fat free half and add a couple of tablespoons of wonder flour to thicken in place of the cream. You can also use powered ginger. We also use chicken which I think is even better.

 
Apr 19, 2010

This is actually really delicious and different. I have made it with shrimp and grilled chicken. If you make it with chicken, add peas. It's just great. Now, the actual recipe of this that originated with a renowned Indian chef calls for a full cup of tomato sauce (omitting the water) with the cup of heavy cream, so that is what I did, and I loved it. He also states the use of olive oil instead of veg. oil, so that is recommended, as it is healthier. I use the full amounts of everything, spices, etc. I wouldn't change the amounts at all. It is a rich, mouth-watering experience. Lovely and one of my new favorites. Not for the bland of palette. Great with a nice bread.

 
Mar 31, 2003

This is one of my favorite Madhur Jaffrey recipes. Very easy and delicious!

 
May 01, 2009

I substituted the heavy cream with evaporated goat milk (because of cow milk allergy and to reduce the fat and calories), and it came out really delicious. This sauce is interesting, kind of like a curry but not really like it served with pasta. Which I did, and it was soooo good.

 
Nov 22, 2008

incredibly tasty and easy to make!

 

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Nutrition

  • Calories
  • 565 kcal
  • 28%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 427 mg
  • 142%
  • Fat
  • 37.2 g
  • 57%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 48.5 g
  • 97%
  • Sodium
  • 1004 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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