If you’ve ever found yourself torn between choosing a hearty tomato-based pasta or a creamy Alfredo, then this Rose Shrimp Pasta with Italian Pink Sauce is your dream come true. This sauce is the perfect marriage of marinara and Alfredo, creating a velvety, slightly tangy, and beautifully pink pasta sauce that coats every strand of pasta in pure comfort.
The addition of shrimp elevates this dish from a simple weeknight pasta to something you could proudly serve at a dinner party. Shrimp cooks quickly, pairs beautifully with the subtle acidity of tomatoes, and adds a delicate sweetness that makes this pasta irresistible. And the best part? This recipe comes together in just 20 minutes from start to finish, making it as practical as it is indulgent.
Why You’ll Love This Recipe
- Balanced flavor: Tomato sauce brings tang while cream brings richness.
- Fast and easy: Ready in under 30 minutes.
- Restaurant-quality at home: Shrimp and pink sauce feel elegant, yet it’s simple enough for a weeknight.
- Customizable: Works with shrimp, chicken, or vegetarian add-ins.
- Perfect comfort food: Cozy, creamy, and indulgent without being overly heavy.
Ingredients
Here’s what you’ll need for this beautiful Italian pink sauce pasta:
- Your choice of pasta (penne, fettuccine, spaghetti, or rigatoni work best)
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- Minced onion (about ½ cup)
- Minced garlic (2–3 cloves)
- Butter (2 tablespoons)
- ½ cup heavy cream
- 1 teaspoon Italian seasoning
- 2 teaspoons oregano
- Red pepper flakes (to taste, for a gentle kick)
- Salt and black pepper to taste
- 1 cup shredded Parmesan cheese
- Fresh cilantro (or parsley) for garnish
- 1 pound shrimp, peeled and deveined (optional but highly recommended for the rose shrimp version)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
Step 2: Sear the Shrimp
If using shrimp, season lightly with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque. Remove and set aside.
Step 3: Build the Sauce Base
In the same skillet, melt the remaining butter. Add minced onion and garlic and sauté until fragrant and translucent. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Sprinkle in oregano and a pinch of salt, mixing well.
Step 4: Make the Pink Sauce
Reduce heat to medium-low. Pour in the tomato sauce, heavy cream, and Italian seasoning. Stir until the sauce turns a soft pink and thickens slightly. Let it simmer for 3–5 minutes. If it becomes too thick, loosen with a splash of reserved pasta water.
Step 5: Combine Everything
Add the cooked pasta to the skillet, tossing gently to coat each strand in the sauce. Return the shrimp to the pan, mixing them through the pasta. Add red pepper flakes for a touch of spice. Sprinkle generously with shredded Parmesan cheese, stirring until melted and creamy.
Step 6: Serve and Garnish
Serve hot, garnished with freshly chopped cilantro or parsley. A final dusting of Parmesan and a drizzle of olive oil make it restaurant-worthy.
Storage and Reheating
- Refrigerator: Store in an airtight container for 2–3 days.
- Freezer: Not recommended, as cream sauces tend to separate.
- Reheating: Warm gently in a skillet with a splash of milk or cream to restore the silky sauce.
Pro Tips for Perfect Rose Shrimp Pasta
- Don’t overcook shrimp: They cook fast and turn rubbery if left too long. 2 minutes per side is plenty.
- Add depth: A splash of white wine while sautéing the onions makes the sauce extra flavorful.
- Cheese choice matters: Use freshly grated Parmesan instead of pre-shredded for better melting.
- Balance acidity: If your sauce tastes too sharp, add a pinch of sugar to balance the tomatoes.
- Customize your spice level: Add more or fewer red pepper flakes depending on your heat preference.
Variations
- Vegetarian Version: Skip the shrimp and add sautéed mushrooms, spinach, or zucchini.
- Chicken Pink Sauce Pasta: Replace shrimp with pan-seared chicken strips.
- Extra Creamy: Double the cream for a richer, Alfredo-style dish.
- Low-Carb Option: Serve the pink sauce over zucchini noodles or spaghetti squash.
- Vegan Twist: Use coconut cream and a vegan Parmesan alternative.
What to Serve with Rose Shrimp Pasta
- Garlic Bread: Perfect for scooping up extra sauce.
- Fresh Salad: A crisp green salad with lemon vinaigrette balances the richness.
- Wine Pairing: A glass of Pinot Grigio or Chardonnay complements the creamy sauce beautifully.
FAQs
Why is it called pink sauce?
Because it’s a blend of red tomato sauce and white cream, creating a rosy pink hue.
Can I use canned tomatoes instead of tomato sauce?
Yes! Blend canned tomatoes with a bit of tomato paste for the same effect.
Can I make it ahead of time?
Yes, you can prep the sauce and store it for up to 2 days. Just reheat gently and toss with fresh pasta.
What pasta works best?
Short pastas like penne or rigatoni hold onto the sauce well, but spaghetti and fettuccine are equally delicious.
Can I make it spicier?
Absolutely. Add more chili flakes, a pinch of cayenne, or even diced chili for heat.
Wrapping It Up
This Rose Shrimp Pasta with Italian Pink Sauce is proof that simple ingredients can come together to create something magical. The blend of creamy Alfredo richness with tangy marinara brightness gives you the best of both worlds. Add tender shrimp, and it feels like a meal straight out of a trattoria in Italy.
Whether you’re cooking for a romantic date night, a family dinner, or just treating yourself, this recipe is one you’ll want to bookmark. Quick enough for weeknights and special enough for weekends—it’s a true keeper.
Rose Shrimp Pasta – Italian Pink Sauce
Ingredients
- Your choice of pasta penne, fettuccine, spaghetti, or rigatoni work best
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- Minced onion about ½ cup
- Minced garlic 2–3 cloves
- Butter 2 tablespoons
- ½ cup heavy cream
- 1 teaspoon Italian seasoning
- 2 teaspoons oregano
- Red pepper flakes to taste, for a gentle kick
- Salt and black pepper to taste
- 1 cup shredded Parmesan cheese
- Fresh cilantro or parsley for garnish
- 1 pound shrimp peeled and deveined (optional but highly recommended for the rose shrimp version)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set pasta aside.
Step 2: Sear the Shrimp
- If using shrimp, season lightly with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque. Remove and set aside.
Step 3: Build the Sauce Base
- In the same skillet, melt the remaining butter. Add minced onion and garlic and sauté until fragrant and translucent. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Sprinkle in oregano and a pinch of salt, mixing well.
Step 4: Make the Pink Sauce
- Reduce heat to medium-low. Pour in the tomato sauce, heavy cream, and Italian seasoning. Stir until the sauce turns a soft pink and thickens slightly. Let it simmer for 3–5 minutes. If it becomes too thick, loosen with a splash of reserved pasta water.
Step 5: Combine Everything
- Add the cooked pasta to the skillet, tossing gently to coat each strand in the sauce. Return the shrimp to the pan, mixing them through the pasta. Add red pepper flakes for a touch of spice. Sprinkle generously with shredded Parmesan cheese, stirring until melted and creamy.
Step 6: Serve and Garnish
- Serve hot, garnished with freshly chopped cilantro or parsley. A final dusting of Parmesan and a drizzle of olive oil make it restaurant-worthy.
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