Shrimp Rossini Pasta

Erin Indahl-Fink

Yields 6-8

Shrimp Rossini Pasta

This pasta dish is wonderful with a great rose sauce and shrimp that make it an amazing restaurant quality meal that's enjoyed at home.

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

• 1 lb. pasta, cooked and drained (spaghetti is preferable)
• 1 lb. shrimp (large, uncooked, rinsed and cleaned with tails removed)
• 2 Tbsp. olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 3 cloves of garlic, minced
• 1 jar (4 oz.) capers, drained
• 1 (14.5 oz.) can diced tomatoes
• 1 (8 oz.) can tomato sauce
• 1 c. white wine
• 1 c. half and half
• 1/2 tsp. garlic salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. crushed red pepper flakes

Instructions

1. In a large pot, begin boiling water to cook pasta. Cook pasta according to package directions.
2. In a large skillet, heat 1 Tbsp. olive oil, and add shrimp. Sprinkle with a little garlic salt to season. Cook for 2-3 minutes, just until shrimp is light pink. Remove from skillet to bowl and set aside. Cover to keep warm.
3. In the same skillet, heat 1 Tbsp. olive oil. Add garlic and onion and cook for 6-8 minutes until onion is translucent. Add the white wine, and bring to a simmer. Simmer for 2-3 minutes (this will cook off the alcohol.) Add the tomatoes, tomato sauce, and capers. Bring to a simmer, and stirring occasionally. Add the salt, cayenne pepper and red pepper flakes. Stir to incorporate the spices while simmering. Add the half and half, and cooked shrimp while continue to simmer.
4. Once pasta is finished cooking, immediately add to the sauce. Stir to completely incorporate the sauce and pasta. Serve immediately. Top with shaved Parmesan, Romano or Assiago cheese.