Shrimp rose pasta is a popular Korean pasta but not because it’s made with rosé wine. Rose pasta is to describe the color of the pasta made with a blend of tomato sauce and heavy cream. If you love alfredo pasta, but find it too rich, this is a great option as the tomato helps balance the richness of the cream.
Tomato sauce is usually added to rose pasta but since I was making a small batch and only had a large can of tomato sauce, I used tomato paste instead.
While the pasta is boiling, sauté the garlic and shrimp in oil. Make the sauce and add the cooked pasta with pasta water. The starch from the pasta water helps blend everything together.
Here are some options:
Spice: add red pepper flakes or gochugaru while sautéing the shrimp. Or add gochujang instead of tomato sauce.
Protein: substitute with any other protein or omit and add vegetables instead
Vegan: use vegan cheese and substitute with nut milk or coconut cream for heavy cream
For presentation, swirl some pasta with chopsticks or tongs and top with a heart shaped grape tomato. To make the heart: cut the tomato in half diagonally, flip one half of the grape over, and arrange the two cut edges together to form a heart.
An elegant, easy weeknight dinner ready in 20 minutes!
Cook pasta according to directions for al dente, reserving some pasta water to add to the sauce. Meanwhile, heat oil in a pan. Add the garlic and shrimp and sauté for about 30 seconds. Add the tomato sauce and heavy cream and heat until bubbly. Add the pasta and stir to combine, moving the shrimp on the top of the pasta to prevent overcooking. Add cheese, broccoli, and some pasta water and stir to combine until the pasta is coated and the shrimp is cooked. Taste and salt and pepper as needed.
Ingredients
Instructions