Shrimp Rossini Pasta
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!
Equipment
- Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals!
Ingredients
- 1 lb. spaghetti cooked al dente and drained
- 1 lb. shrimp large, raw, peeled and deveined with tails removed
- 2 Tablespoons olive oil
- 1 medium yellow onion chopped (about 1 cup)
- 3 cloves garlic minced
- 1 (4 oz. jar) capers drained
- 1 (14.5 oz. can) diced tomatoes
- 1 (14.5 oz. can) tomato sauce
- 1 cup white wine
- 1 cup half and half or heavy cream
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- 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.
Notes
Substitutions: heavy cream can be substituted for half and half, chickpea pasta (like Banza) can be used instead of traditional pasta and spaghetti squash can be used instead of traditional pasta.
Storage: Store any leftovers in an air-tight container kept refrigerated. Leftovers will keep for up to 5 days.
Nutrition
Serving: 1servingsCalories: 456kcalCarbohydrates: 61gProtein: 27gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 136mgSodium: 323mgPotassium: 472mgFiber: 3gSugar: 4gVitamin A: 179IUVitamin C: 2mgCalcium: 117mgIron: 2mg
Tried this recipe?Let us know how it was!