For this recipe, I tweaked a Marcella Hazan recipe by substituting canned San Marzano tomatoes where she called for tomato paste. Nonetheless, the recipe results in a creamy pink sauce that is full of shrimp flavor in every bite. Don't skip the step to make the shrimp paste; cleaning your food processor after pureeing shrimp is not an enjoyable task, but the shrimp paste is essential to making the sauce taste like a shrimp sauce rather than just a creamy tomato sauce that happens to have a few shrimp scattered about.
Spaghetti with Creamy Tomato and Shrimp Sauce
- 1/2 lb medium shrimp, shelled and de-veined
- 1/3 cup olive oil
- 2 garlic cloves, thinly sliced
- 1/4 cup dry white wine
- 1 28 oz. can whole tomatoes, crushed by hand
- salt and pepper, to taste
- 1/2 cup heavy cream
- 1 lb spaghetti
- 2 tbsp parsely, finely chopped
- Cut the shrimp in half lengthwise and set aside.
- Heat the olive oil over medium heat. Add the garlic and cook until it turns light gold.
- Add the wine and tomatoes to the pan and bring to a boil. Reduce the heat to a gentle simmer. Cook the tomato sauce, stirring occasionally, until it is thick and all of the ingredients are well-combined. about 30 minutes.
- Add the shrimp, salt, and pepper to the tomato sauce and bring the sauce to a gentle boil. Cook, stirring frequently, until the shrimp are cooked through, about 2 minutes. Reduce the heat to medium.
- Using a slotted spoon, remove 2/3 of the shrimp from the pan and puree them in a food processor. Return the pureed shrimp to the pan and stir the sauce well to combine.
- Add the cream to the sauce and cook, stirring frequently, until the sauce thickens, about 2 minutes. Taste the sauce for salt and pepper.
- Meanwhile, cook the spaghetti according to the package's directions. Drain the pasta well and add it the tomato sauce. Stir the pasta well to coat it with sauce. Serve immediately, garnished with the chopped parsley.