Pink Sauce for Pasta (Shrimp)

Pink Sauce for Pasta (Shrimp)

24
MARBALET 46

"Great with pasta or rice."

Ingredients

15 m servings 565 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Directions

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  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

24
  1. 32 Ratings

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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 c...

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...

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 a...

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 orig...

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.

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

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 lik...

incredibly tasty and easy to make!

I'm nor sure if this sauce is officially considered a curry or not, but the closest thing I can compare it to is a tomato-based version of green curry sauce. It has the same spicyness with a cre...