The challenge with this recipe is not the titled sauce. While the word “pink” is slightly disconcerting, the sauce is pretty easy to prepare and the directions are excellent, as usual.
The challenge is with the pasta. Marcella provides three options – tortellini, fettuccine or pappardelle, but homemade pasta, not from a box. I bought a pasta machine a couple of weeks ago – 40 bucks, Imperia make with the requisite set of parallel steel cylinders & a double set of cutters.

My first attempt at making fresh pasta was a disaster – come back in a couple of weeks to read about my tortellini misadventure – but I’m getting better. Despite my initial trepidations, everything went smoothly this time. Below are the ingredients of this recipe, with fresh fettuccine in the background.

The final result.

While the sauce was OK, the real star of this recipe was the pasta. Excellent!
I wasn’t sure how to coordinate the timing of the cooking of the sauce & pasta. I didn’t really know how long the pasta would take, but figured it wouldn’t take very long, so I tossed the pasta in the boiling water when the sauce was almost ready. Everything turned out OK.
The only other issue was the direction to purée most of the shrimp – don’t think I got the mixture fine enough. I used a small machine – next time I’ll use my big league food processor.