Craving the best of both Italian worlds? You have come to the right place! This Parma Rosa Shrimp Pasta combines both Alfredo and tomato sauce for a comforting Italian dish that is colorful and bursting with flavor.
Have you heard of Parma Rosa sauce before? It doesn’t seem to be super popular and I have no idea why because it is so delicious! I first discovered it at the grocery store as one of those packets that make a sauce. They have a place in everyone’s pantry, and my curiosity got the best of me one day and I purchased it. It was really good!
I thought to myself, what is this though? So I checked the back of the packet and it seemed a little too simple to be true. It was literally an Alfredo sauce with tomato sauce mixed in as well. Actually, pretty genius! I had to give a homemade version a try, and shrimp seemed like the perfect addition.
I am not one to boast but you guys, this meal turned out so pretty. We all eat with our eyes first and this one did not disappoint at all! Not only did I make the homemade sauce with a few simple ingredients, I also topped the shrimp with little bits of breadcrumbs and extra parmesan cheese and threw it in the oven under the broiler for a couple of minutes. Breadcrumbs have become my go-to Italian meal enhancer lately. Think something needs little crisp and crunch? Throw some breadcrumbs mixed with butter on it is automatically amazing.
Parma Rosa Shrimp Pasta Tips and Tricks
- If you are using frozen shrimp (I did!) make sure to defrost the shrimp in a large bowl of cold water before you add them to the skillet. If you just put the frozen shrimp in the skillet they will add a lot of liquid to the sauce and it could end up thin or tasteless.
- I used grated parmesan cheese for this recipe, not fresh.
- The breadcrumb mixture at the end is totally optional but adds a little crisp and crunch to the dish.
- I used linguini, however you can use any pasta you would like. It is also not necessary to toss your pasta in the sauce. If you would rather spoon your sauce and shrimp over your pasta that works just as well!
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This creamy Italian comfort food dinner is the best of both worlds! Combining an Alfredo sauce base + tomato sauce and parmesan cheese, you’ll end up with a creamy and delicious sauce that is perfect for smothering your pasta and shrimp. Don’t forget the garlic bread and wine!
Ingredients
8 ounces linguini
24-36 large shrimp (or 1 bag frozen)
3 cloves fresh garlic, minced
4 Tablespoons butter
2 Tablespoons flour
1/2 cup half and half
1 cup milk
8 ounces tomato sauce
1/4 cup grated parmesan cheese
1/2 – 1 tsp salt
pepper to taste
1/2 cup breadcrumbs
1 tablespoon butter (melted)
Additional parmesan cheese to taste for topping
Instructions
Cook linguini pasta according to package directions.
In a large skillet over medium heat melt butter and add garlic. Cook until soft and fragrant.
Add shrimp. If shrimp is frozen be sure to defrost shrimp before adding or your sauce will be watery.
Cook shrimp 2 minutes on each side or until shrimp has an internal temperature of 145 degrees. Season shrimp with salt and pepper.
Remove cooked shrimp from pan, add flour and whisk to create a roux.
Slowly whisk in half and half, milk, tomato sauce, parmesan cheese, salt, and pepper. Whisk until sauce is smooth and creamy.
In a small bowl mix 1/2 cup breadcrumbs with 1 Tablespoon melted butter. Add shrimp and cooked linguini back to sauce, top with breadcrumb mixture and additional parmesan cheese to taste. Place under broiler for 5-7 minutes or until breadcrumbs are crispy and parmesan cheese is melted.
