Rosé Shrimp Pasta
Rosé Shrimp Pasta
Ingredients
For the Pasta
- 8 ounces fettuccine, or other pasta of choice
- as needed salt, for pasta water
For the Rosé Shrimp Sauce
- 2 tablespoons butter
- 1 pound shrimp, peeled, deveined, tails removed
- as needed Cajun seasoning, or seasoned salt, or just salt and pepper
- 4 ounces pancetta
- 1 shallot, minced
- 3 garlic cloves, minced or grated
- 1/2 teaspoon red pepper flakes, (optional)
- 1 cup cherry tomatoes, halved
- 1/2 bottle rosé wine
- 8 ounces mascarpone cheese
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine (or other pasta of choice) and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, melt the butter in a large pot or 3.5-quart braiser over medium heat. Add the peeled and deveined shrimp, season with Cajun seasoning (or seasoned salt, or just salt and pepper), and cook for about 2 minutes per side, until pink and opaque. Transfer the cooked shrimp to a plate and set aside.
⏱️ 5 min
- 3
Add the pancetta to the same pot and cook for 5 minutes over medium heat, or until crispy. If there is an excessive amount of grease, you can carefully drain some or dab it off with a paper towel.
⏱️ 5 min
- 4
Add the minced shallot, minced or grated garlic, and red pepper flakes (if using) to the pot with the pancetta. Cook for another minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Stir in the halved cherry tomatoes and cook for an additional 3 minutes, allowing them to soften slightly.
⏱️ 3 min
- 6
Pour in the rosé wine. Bring to a simmer, then cover the pot with a lid or aluminum foil and continue to simmer for about 5 to 7 minutes, or until the tomatoes are further softened and the sauce has reduced slightly.
⏱️ 7 min
- 7
Reduce the heat to low and stir in the mascarpone cheese until it is fully melted and incorporated into the sauce.
⏱️ 2 min
- 8
Return the cooked shrimp to the pot along with the drained pasta and the reserved pasta water. Gently stir everything together to combine.
⏱️ 1 min
- 9
Simmer the pasta and sauce together for about 1 to 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 2 min
- 10
Remove from heat, stir in the chopped fresh parsley, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rosé Shrimp Pasta
For the Pasta
- 8 ounces fettuccine, or other pasta of choice
- as needed salt, for pasta water
For the Rosé Shrimp Sauce
- 2 tablespoons butter
- 1 pound shrimp, peeled, deveined, tails removed
- as needed Cajun seasoning, or seasoned salt, or just salt and pepper
- 4 ounces pancetta
- 1 shallot, minced
- 3 garlic cloves, minced or grated
- 1/2 teaspoon red pepper flakes, (optional)
- 1 cup cherry tomatoes, halved
- 1/2 bottle rosé wine
- 8 ounces mascarpone cheese
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine (or other pasta of choice) and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, melt the butter in a large pot or 3.5-quart braiser over medium heat. Add the peeled and deveined shrimp, season with Cajun seasoning (or seasoned salt, or just salt and pepper), and cook for about 2 minutes per side, until pink and opaque. Transfer the cooked shrimp to a plate and set aside.
⏱️ 5 min - 3
Add the pancetta to the same pot and cook for 5 minutes over medium heat, or until crispy. If there is an excessive amount of grease, you can carefully drain some or dab it off with a paper towel.
⏱️ 5 min - 4
Add the minced shallot, minced or grated garlic, and red pepper flakes (if using) to the pot with the pancetta. Cook for another minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Stir in the halved cherry tomatoes and cook for an additional 3 minutes, allowing them to soften slightly.
⏱️ 3 min - 6
Pour in the rosé wine. Bring to a simmer, then cover the pot with a lid or aluminum foil and continue to simmer for about 5 to 7 minutes, or until the tomatoes are further softened and the sauce has reduced slightly.
⏱️ 7 min - 7
Reduce the heat to low and stir in the mascarpone cheese until it is fully melted and incorporated into the sauce.
⏱️ 2 min - 8
Return the cooked shrimp to the pot along with the drained pasta and the reserved pasta water. Gently stir everything together to combine.
⏱️ 1 min - 9
Simmer the pasta and sauce together for about 1 to 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 2 min - 10
Remove from heat, stir in the chopped fresh parsley, and serve immediately.
⏱️ 1 min