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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pink Shrimp Sauce with Tortellini Recipe

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This recipe for Pink Shrimp Sauce with Tortellini is from Mignella Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb medium shrimp, cleaned and rinsed (22-27 shrimp).
⅓ cup olive oil
3 garlic cloves, finely chopped
1½ Tbsp tomato paste dissolved in ½ cup dry white wine
salt
pepper
1 cup heavy cream
1 lb cheese Tortellini
2 Tbsp chopped parsley
1 cup white wine - chardonnay
Directions:
Directions:
1. Clean the olive oil and the garlic in a saucepan, heat to medium. Cook the garlic, stirring it until it becomes a very pale gold, add the tomato paste and wine solution. Cook, stirring, for approximately 5 minutes.

2. Put the olive oil and the garlic in a saucepan heat to medium. Cook the garlic, stirring it until it becomes a very pale gold, add the tomato paste and wine solution. Cook, stirring, for approximately 5 minutes.

3. Add the shrimp, salt and pepper and cook for 2-3 minutes or until the shrimp are pink. Remove the pan from heat.

4. Take ⅔'s of the shrimp and puree them in the food processor or blender. (I used the Hand Emulsifier).

5. Return the pureed shrimp to the pan. Turn on the heat to medium, add the cream, and cook for about 1 minute stirring, until the cream is thickened. Correct for salt and pepper.

6. Toss the sauce with cooked drained Tortellini.

7. Add chopped parsley and cheese (optional).

 

 

 

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