Shrimp Rosé Fettuccine

Instructions

1. Boil the fettuccine in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Finely chop the onion, garlic, and Italian parsley.
3. Hold each raw shrimp in one hand and snip off the head horn and antennae with kitchen scissors. Slide the scissors along the groove down the back to split the shell, then remove the vein by hand. Peel just the body of one shrimp, leaving the head and tail on for garnish, and peel the rest completely.
4. Heat 2 tbsp olive oil in a pan and cook the trimmed shrimp over low heat, then set them aside in a bowl.
5. In the same pan, heat another 1 tbsp olive oil, add the chopped onion and garlic, season with salt and pepper, and cook over medium-low heat.
6. Once the onion turns translucent, add the chopped Italian parsley, butter, heavy cream, and tomato paste, stirring well with a spoon to break it up, then add the paprika powder and mix evenly.
7. Add the fettuccine and mix well, then let it simmer over low heat for about 2 minutes so the sauce soaks in.
8. Add the shrimp and 2 tbsp grated Parmesan and mix well.
9. Transfer to a plate, set the garnish shrimp on top, and finish with extra Parmesan, Italian parsley, and pepper.

Tips

• Rosé sauce, with its soft apricot color, is the general name for any sauce that combines tomato and cream — it’s especially beloved in Korea.
• Adding the savory depth of pan-seared shrimp to a creamy rosé sauce makes for an even smoother, more layered flavor.
• The paprika powder is there for extra flavor, so feel free to skip it.
• Tomato paste is more concentrated than tomato puree, so it makes for a thicker, richer sauce.
• When trimming the shrimp, save the heads, toast them until crisp, then blend them finely and stir them into the sauce for an even deeper savory flavor.

Shrimp Rosé Fettuccine
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)

- fettuccine 90g
- shrimp 5 (medium shrimp)
- garlic 2 cloves
- onion ½
- heavy cream 150ml
- parmesan cheese 3 tbsp, grated
- olive oil 5 tbsp
- parsley 10g
- unsalted butter 1 tbsp
- tomato paste 1 tbsp
- salt 1 tbsp (for pasta water)
- salt a pinch
- black pepper a pinch
- paprika powder 1 pinch (optional)

Instructions
1. Boil the fettuccine in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Finely chop the onion, garlic, and Italian parsley.
3. Hold each raw shrimp in one hand and snip off the head horn and antennae with kitchen scissors. Slide the scissors along the groove down the back to split the shell, then remove the vein by hand. Peel just the body of one shrimp, leaving the head and tail on for garnish, and peel the rest completely.
4. Heat 2 tbsp olive oil in a pan and cook the trimmed shrimp over low heat, then set them aside in a bowl.
5. In the same pan, heat another 1 tbsp olive oil, add the chopped onion and garlic, season with salt and pepper, and cook over medium-low heat.
6. Once the onion turns translucent, add the chopped Italian parsley, butter, heavy cream, and tomato paste, stirring well with a spoon to break it up, then add the paprika powder and mix evenly.
7. Add the fettuccine and mix well, then let it simmer over low heat for about 2 minutes so the sauce soaks in.
8. Add the shrimp and 2 tbsp grated Parmesan and mix well.
9. Transfer to a plate, set the garnish shrimp on top, and finish with extra Parmesan, Italian parsley, and pepper.

https://hong-recipe.pages.dev/en/recipes/shrimp-rose-fettuccine/