Quick Seafood Pasta with Shrimp in Pink Cream Sauce

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite about 8 minutes. Drain.

Heat olive oil in a saucepan over medium heat and cook garlic until fragrant 1 to 2 minutes. Stir wine and tomato paste together in a small bowl; add to the saucepan. Simmer over low heat until sauce starts to thicken about 10 minutes. Stir shrimp into the sauce. Cook until shrimp are pink 3 to 5 minutes.

Remove about 2/3 of the shrimp with a slotted spoon and put in the bowl of a food processor; pulse until pureed. Return pureed shrimp to the saucepan and stir in heavy cream. Heat until warm about 5 minutes. Season with salt and pepper. Serve with the fettuccine.