Can I make this without shrimp heads?

Yes! Use regular clarified butter or even plain unsalted butter. You'll miss some depth of flavor, but it will still be delicious.

Why did my sauce turn grainy (Pink Sauce Grainy)?

The cheese was added while the sauce was too hot. Always remove from heat, wait 30-45 seconds, then whisk in the cheese gradually.

Can I use pre-cooked shrimp?

You can, but it will not be the same pasta. You won't get the beautiful sear or the fond that adds so much flavor. If using pre-cooked, skip the searing step and just warm them briefly in the finished sauce.

The crushed red pepper is optional and adjustable. Start with a small pinch and add more to taste. The cream mellows the heat significantly.

Shrimp Pasta with Spicy Tomato-Cream Sauce (Tomato-Alfredo)

Description

If you love Classic Shrimp Fettucine Alfredo pasta we think you'll really enjoy this delicious creamy zippier version filled with pan-seared shrimp smothered in a velvety tomato-cream sauce (aka tomato-alfredo).

Ingredients

5 1/2 ounces whole-wheat rigatoni pasta (or favorite pasta) (160g)
1/2 to 3/4 pound fresh or frozen shrimp (heads-on), deveined with tails attached, patted dry (300-500g)
1 tablespoon extra virgin olive oil (14g)
3 medium garlic cloves, smashed (15g)
2/3 cup finely diced canned tomatoes (160g)
1/4 cup heavy cream (60g)
1/4 cup Grana Padano, Parmigiano-Reggiano or Parmesan cheese, grated (30g)
1 scallion, finely diced
salt to taste
2 sweet grape tomatoes, finely diced (for garnish) (28g)
crushed red pepper flakes, to taste (optional)

CLARIFIED SHRIMP BUTTER INGREDIENTS

1/4 cup unsalted butter (60g)
3 to 4 raw shrimp heads
1 garlic clove smashed
freshly squeezed lemon juice, to taste
1/2 teaspoon sliced scallions

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Instructions

Clean the shrimp. Remove the shells from the shrimp leaving only the tail attached and devein. Pat the shrimp dry and place them on a plate while you prepare the garlic-infused olive oil.
Make the clarified shrimp butter. Heat 1/4 cup of unsalted butter in a small pot over low heat to allow the milk solids to separate. Skim off the white part that floats to the top until there is no more left. Place the garlic clove and 3 to 4 raw shrimp heads into the clarified butter squeezing each head as you put them in. Add the scallions and a squeeze of fresh lemon juice and cook the mixture until the butter is fragrant and has become a golden-orange hue. Discard the shells.
Heat the pasta cooking water. Bring a lightly salted pot of water to a boil over medium-high heat.
Infuse the olive oil. Add the olive oil and garlic to a cold cast-iron or another heavy-gauge skillet and increase the heat to medium. Sauté the garlic until just perfectly golden brown and fragrant.
Sear the shrimp. Increase the heat to medium-high heat and just before the skillet begins to smoke, add the shrimp in one single layer (avoid overcrowding the pan) and sprinkle them with salt to taste. Do not move them once they hit the hot skillet. Let the shrimp cook for about 2 minutes, or until they turn opaque and have a golden sear. Flip them over being sure not to move them around and cook for 1 1/2 to 2 minutes more, until just opaque and cooked through. Remove the shrimp and the garlic from the skillet while you start to build the tomato-Alfredo sauce. (You may want to leave the garlic in the sauce, but I do not)
Add the tomatoes & clarified shrimp butter. Add finely diced tomatoes and cook for about one minute. Add the clarified shrimp butter (or regular unsalted butter) and stir to combine. Add finely diced green scallions to taste and continue cooking over medium heat for 5 minutes. Taste and adjust the seasonings.
Add the cream. Add the heavy cream, and crushed red pepper flakes (if using), and cook, whisking periodically for about 5 minutes or until the mixture has reduced and become a bit thicker. At about the 5-minute mark, you should be able to swipe the bottom of the pan and a streak should remain. At this point, turn off the heat, wait about 30 to 45 seconds, and add the grated cheese while whisking vigorously to emulsify the two mixtures until you have a silky smooth sauce cohesive sauce. Adjust the seasonings while you wait on the pasta to finish cooking.
Cook the pasta. Cook the pasta to al dente doneness according to the package directions reserving a 1/4 to 1/2 cup of the starchy cooking water to add to the Alfredo sauce.
Finish the sauce & assemble the dish. During the last 2 minutes of pasta cooking time, add a couple (or three) spoonfuls of the starchy pasta water directly into the tomato sauce and whisk to incorporate. Strain the pasta and immediately add it to the sauce and toss to combine everything well. Sprinkle with a little diced sweet grape tomato, scallions, and grated cheese, and Enjoy!

Notes

Double the recipe to serve 4.

Always pat the shrimp completely dry before searing. Dry shrimp = a good pan sear. It's the same technique used for meats & veggies like pan-seared flank steak, burgers, and pan-seared veggies.

Always ensure the skillet is hot and almost smoking before adding the shrimp. If you add shrimp before the skillet and oil are super hot, it will likely never sear properly without first overcooking the delicate shrimp.

Do not overcrowd the pan. Don't force too many shrimp into the skillet at one time, or you'll end up without a good sear and steamed shrimp. Cook the shrimp in batches if you need to.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1/2 of Recipe
Calories: 945
Sugar: 4g
Sodium: 935g
Fat: 47g
Saturated Fat: 27g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 8g
Protein: 65g
Cholesterol: 395mg