Pink shrimp sauce with cream from Essentials of Classic Italian Cooking (page 191) by Marcella Hazan

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Ingredients

garlic
shrimp
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Serves : 4 with flat noodles, or 6 with tortellini
EYB Comments

Can substitute fettuccine or pappardelle pasta for tortellini.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute fettuccine or pappardelle pasta for tortellini.
eazyurk on May 26, 2026

Good recipe was easy to make.
chawkins on April 14, 2023

Very nice and quite easy.
TrishaCP on June 27, 2021

You really can’t go wrong with this recipe.
Lepa on April 29, 2021

This was really quick and easy. I used fresh pasta noodles and think that was a really good choice here. I like the idea below to double the shrimp and may do that next time.
hirsheys on September 23, 2020

This was fine, but not as amazing as I wanted it to be given the ingredients.
Beebopalulu on December 02, 2019

Rich and decadent - maybe almost too rich?
mharriman on January 18, 2019

I used more shrimp than called for (3/4 pound rather than 1/2) because I wanted more protein in my pasta meal. Turned out well.
SheilaS on October 27, 2018

This is one of those quick, easy pasta sauces that come together while the pasta water boils but tastes way fancier. I threw some sugar snap peas into the pasta water during the last couple of minutes because I always like vegetables in my pasta. The contrasts between the sweet, tender whole shrimp, savory, garlicky shrimp sauce, chewy pasta and sweet/crisp sugar snap peas were great eating in my book. If I was making this for guests (and I most certainly would), I'd add some extra shrimp to be served whole as the recipe says to purée 2/3 of them for the sauce, which didn't leave that many left whole.
mcvl on October 02, 2018

And here I'm making it again. I have found that the shrimp taste richer and mightier if I fry them in their shells. Of course it's still a pain to shell the darn things, but I think it's actually easier to shell cooked shrimp than raw. Divine, as usual.
wester on July 20, 2012

Thank you mcvl, for suggesting this. It is simple and very tasty, and a nice change of pasta sauce. Next time I will add the cream in the blender instead of later, as I suppose that will give a smoother result.
mcvl on July 15, 2012

I've been making this recipe since it was first published in one or the other of Marcella's first two books -- I now use the combined and enlarged Essentials and have given away the smaller volumes. When I was young and poor, I made it with only half the shrimp it calls for and fed six people with a quarter pound of shrimp. Now that I'm old and rich, I make it with double the shrimp and process only half of them, saving the other half for garnish. Either way, and everything in between, it's one of the best things I've ever eaten and by far the recipe guests most request.