Love Bertucci’s Shrimp Rossini Pasta? You can now make it at home with this incredible Shrimp Rose Pasta Sauce. A simple rose sauce with capers, tomatoes, onions and garlic, which pairs perfectly with the tender shrimp and pasta. Even better than the restaurant!
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An amazing Rose Pasta Sauce recipe!
If you love Bertucci’s Shrimp Rossini pasta, then you need try this copycat Shrimp Rose Pasta! An easy pasta recipe that’s made with a wonderful rose pasta sauce that includes shrimp, capers, onions and tomatoes.
Special enough for a date night at home and simple enough to make on a busy weeknight, this delicious shrimp pasta dish has it all.
Here’s how to make this simple, delicious Shrimp Rossini Pasta
What shrimp should I buy for shrimp rose pasta?
I recommend buying frozen, raw shrimp. For convenience sake I also look for peeled and deveined, with tails removed if possible. I’ve also discovered that Costco has the best deals on shrimp and seafood in their frozen food section.
I’ve put together a list of my Favorite Things to Buy at Costco for healthy meals and snacks. I also have corresponding recipes for each item!
Start by sauteeing the shrimp in a large skillet. Cook over medium-high heat and turn the shrimp after a few minutes on each side?
How do I know when shrimp is done cooking?
Shrimp is done cooking when it turns white-ish pink in color and is no longer transparent gray. Shrimp doesn’t need long to cook. Over medium high heat, cook the shrimp for 2-3 minutes per side.
What is rose sauce made of?
A traditional rose sauce includes garlic, olive oil, tomato sauce and cream or half and half.
For this shrimp rose pasta I also included capers, onions, white wine and spices for added flavor.
Is pink sauce the same as vodka sauce?
No. A pink sauce is classified as any sauce that is pinkish in color. Vodka sauce is traditionally a blend of marinara sauce and alfredo sauce, also known as Parma Rosa sauce.
If you love a good pasta alfredo sauce, check out my recipe for Easy Alfredo Sauce.
How do you make Rose pasta sauce from scratch?
First, start by sautéing onions and garlic in olive oil. Then add the white wine and reduce over a medium simmer.
Next, add the tomato sauce, tomatoes and capers, and bring back to a simmer. Then add the salt, cayenne pepper and red pepper flakes for a bit of spice.
The last step for this shrimp rossini pasta is to add back the cooked shrimp and half and half (you can also use heavy cream.) Stir together and bring back to a simmer.
Toss the sauce with the cooked pasta.
For complete recipe instructions and exact ingredient amounts please reference the recipe card at the bottom of this post.
What type of pasta do I use with rose pasta sauce?
I recommend going with a long, thin pasta like spaghetti, as it works well with the creamy nature of the sauce.
You could also use a rigatoni or penne as well.
How do I make this shrimp rose pasta healthier?
To make this pasta dish healthier, I recommend swapping out the traditional pasta for a chickpea pasta, like Banza brand. For an even healthier, low-carb option, substitute with spaghetti squash.
If you loved this delicious Shrimp Rossini pasta, check out some of my other pasta recipes:
- Creamy Tuscan Chicken Pasta
- Italian Sausage Gnocchi in Creamy Red Sauce
- Skillet Lasagna Recipe
- Baked Parmesan Crusted Chicken served with Spaghetti
- Chicken and Broccoli Alfredo
- Healthy Chicken Sausage Pasta
- Shrimp Stir Fry with Noodles
- One Skillet Stovetop Lasagna
- One Pot Cheesy Italian Goulash
- Easy Pesto Pasta with Scallops
- Dump and Bake Meatball Casserole
- Skillet Tortellini and Meatballs Marinara
Here’s a few more of my shrimp recipes:
- Air Fryer Coconut Shrimp
- Sheet Pan Lemon Pepper Shrimp
- Sheet Pan Shrimp Fajitas
- Cauliflower Shrimp Fried Rice
- Sheet Pan Sweet and Sour Shrimp
Here’s the simple, delicious recipe for my Shrimp Rossini Pasta:
- 1 lb. pasta, cooked and drained (spaghetti is preferable)
- 1 lb. shrimp (large, uncooked, peeled and deveined 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 (15 oz.) can tomato sauce
- 1 c. white wine
- 1 c. half and half, or heavy cream
- 1/2 tsp. garlic salt
- 1/4 tsp. cayenne pepper
- 1/4 tsp. crushed red pepper flakes
- In a large pot, begin boiling water to cook pasta. Cook pasta according to package directions.
- 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.
- 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.
- 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.
cream can be substituted for half and half
chickpea pasta (like Banza) can be used instead of traditional pasta
spaghetti squash can be used instead of traditional pasta