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Pink Sauce for Pasta (Shrimp)

Pink Sauce for Pasta (Shrimp)

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MARBALET

Great with pasta or rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

ILEANA-PR
20
1/1/2004

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 =)

ALLJAWNS2004
16
5/28/2004

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.

cindy
14
8/18/2003

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.