This is a dazzler of a pasta dish. When you combine fresh pasta with big shrimp you are quickly telling your guests that they are in for a treat.
But it’s not just the guests who will be happy. The whole dish comes together in about 20 minutes. Really! Truly!
Adding some of the pasta’s cooking water to the dish cuts the heaviness of the cream sauce, plus the bit of starch that stays in the cooking water helps bind the sauce to the pasta. Salt the sauce lightly, if at all, up to the point where you add the pasta cooking water, which will also be salted. Then taste and see if you need more seasoning.
FRESH LINGUINE WITH SHRIMP AND PEAS IN A PINK CREAM SAUCE
Kosher salt to taste
2 tablespoons olive oil
2 cloves garlic, peeled and lightly crushed
2 pounds peeled and deveined extra-large shrimp
3 tablespoons tomato paste
1/2 cup dry white wine
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 cup frozen peas
1 cup heavy cream
Fresh ground pepper to taste
2 9-ounce packages fresh linguine
Chopped fresh parsley or basil to serve
Nutrition information per serving: 649 calories; 201 calories from fat; 22 g fat (10 g saturated; 0 g trans fats); 245 mg cholesterol; 961 mg sodium; 72 g carbohydrate; 5 g fiber; 7 g sugar; 34 g protein.
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