This post may contain affiliate links. Please read our disclosure policy.
Shrimp pasta in a rosé sauce is a quick and elegant dinner. Ready in under half an hour! Perfect for date night.
What is rosé sauce?
It’s nothing to do with the wine. 😉 It’s a tomato cream sauce.
I love this pasta dish. It’s super simple but tastes special… especially if you use large shrimp. You don’t have to, but I did, and I can tell you it was a treat! The creamy tomato sauce is delectable.
I will always prefer creamy tomato sauces to ones without cream. The cream takes the hard edge off the tomato and just tastes better in my opinion! It also seems to help with Grandma’s heartburn. I swear, in some ways I’m like 90. And the fresh basil… oh my. It just makes it even better!
I chose fettuccine for this recipe. The thick noodles go perfectly with this sauce.
I shaved the parmesan using my potato peeler (necessity is the mother of invention?). You can also choose to grate it. Either way, it’ll be delicious.
I hope you’ll love this shrimp rosé pasta recipe!
Other shrimp pasta recipes you may like:
- Creamy Lemon Shrimp Pasta
- Easy Shrimp Alfredo
- Easy Creamy Shrimp and Broccoli Pasta
- Shrimp and Mushroom Pasta Recipe
- Shrimp and Bacon Pasta
- Healthy Shrimp and Asparagus Pasta Recipe
- Creamy Shrimp and Chorizo Pasta with Mushrooms
- Creamy Cajun Shrimp Pasta
Shrimp Pasta in a Rosé Sauce
- 1/2 pound shrimp (I used large shrimp)
- 4 ounces uncooked fettuccine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot
- 1/3 cup dry white wine
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 (14 fluid ounce) can diced tomatoes with juices
- Pinch of Italian seasoning
- 1 cup heavy/whipping cream
- 10 large leaves basil torn
- Parmesan cheese freshly grated or shaved, to taste
- If shrimp are frozen, run them under cool water until thawed. Peel and devein.
- Boil a large pot of salted water and cook fettuccine according to package directions.
- Chop shallot finely. Add butter, oil, and shallot to a skillet on medium heat.
- Cook shallot for about five minutes and then add the wine, garlic, Dijon mustard, diced tomatoes, Italian seasoning, and cook for a few minutes.
- Stir in the cream and salt and pepper and then simmer for about 10 minutes to reduce the sauce (you may need to turn it down to medium-low heat if it starts to bubble a lot).
- Add in the shrimp and torn basil and cook for another five minutes. Once the pasta is cooked, add it to the skillet and toss with the sauce. Serve immediately with fresh parmesan cheese.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.