A visually stunning and flavor-packed dish, Pink Pepper Pasta with Creamy Garlic combines al dente noodles with a velvety, garlic-infused cream sauce, finished with a delicate tint from crushed pink peppercorns. The result is elegant, comforting, and utterly irresistible—ideal for a romantic dinner, a cozy family meal, or an impressive weeknight treat.
Why You’ll Love This Recipe
- Elegant appearance: The blush-colored sauce adds sophistication with minimal effort.
- Sublime flavor: Aromatic garlic meets creamy richness, lightly accented by pink peppercorns.
- Simple and fast: Uses pantry staples and cooks in under 30 minutes.
- Customizable: Add protein (shrimp, chicken) or veggies (spinach, peas) as desired.
- Great for entertaining: Feels upscale yet is highly approachable—perfect for guests or date night.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Pasta (penne, fettuccine, or linguine)
- Butter
- Olive oil
- Garlic, minced
- Shallot or onion, finely chopped
- Heavy cream
- Crushed pink peppercorns
- Grated Parmesan cheese
- Salt and freshly ground black pepper
- Fresh basil or parsley, for garnish
- Optional: lemon zest, crushed red pepper flakes, sautéed shrimp or chicken
Directions
Preheat a large pot of salted water and cook pasta according to package directions until al dente; reserve ½ cup pasta water and drain. Meanwhile, heat butter and olive oil in a large skillet over medium heat. Add shallot (or onion) and sauté until softened, about 2–3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Add heavy cream and half of the crushed pink peppercorns; bring to a gentle simmer, stirring to combine. Stir in Parmesan cheese until melted and sauce thickens slightly. Season with salt, black pepper, and optional red pepper flakes or lemon zest. Add cooked pasta and toss to coat, adding reserved pasta water gradually if the sauce seems too thick. Taste and adjust seasoning. Plate the pasta, garnish with more pink peppercorns, fresh herbs, and extra Parmesan.
Servings and Timing
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Protein boost: Add sautéed shrimp, diced chicken breast, or seared scallops.
- Vegetarian enhancements: Stir in spinach, peas, or sautéed mushrooms.
- Wine-infused sauce: Deglaze pan with a splash of white wine before adding cream.
- Spicy kick: Add extra crushed red pepper or substitute pink pepper with chili flakes.
- Herb twist: Add chopped oregano, thyme, or rosemary to change the flavor profile.
Storage / Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended (cream sauce can separate).
- **Reheating thoughts
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Pink Pepper Pasta with Creamy Garlic
Why You’ll Love This Recipe
This delightful pasta dish combines a subtle blush color—derived from pink peppercorns or pink peppers—with a rich, velvety garlic cream sauce. The result is an elegant, restaurant-worthy entrée that’s surprisingly simple to prepare. It’s perfect for date night, dinner parties, or elevating a weekday meal. The peppery aroma and smooth creaminess create a dish that impresses without fuss.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
– Pasta (e.g., fettuccine, linguine, penne)
– Unsalted butter
– Olive oil
– Shallot or onion, finely chopped
– Garlic, minced
– Pink peppercorns or pink pepper berries, lightly crushed
– Heavy cream
– Chicken or vegetable broth
– Parmesan cheese, grated
– Lemon juice
– Salt and black pepper
– Fresh basil or parsley for garnish
Directions
Preheat a large pot of salted water and cook the pasta according to package directions until al dente. Drain, reserving about ½ cup of pasta water. While pasta cooks, heat butter and olive oil in a wide skillet over medium heat. Add shallot (or onion) and sauté until softened. Stir in minced garlic and lightly crushed pink peppercorns; cook for about 1 minute until fragrant. Pour in broth, scraping the pan’s fond, and allow it to reduce slightly. Stir in cream and bring to a gentle simmer. Add grated Parmesan cheese, whisking it into the cream until smooth. Season with salt, black pepper, and a squeeze of lemon juice. Add cooked pasta to the sauce, tossing to coat evenly. If the sauce seems thick, loosen it with some reserved pasta water. Garnish with torn basil or chopped parsley before serving.
Servings and Timing
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
– Seafood twist: Add seared shrimp or scallops.
– Vegetarian version: Stir in sautéed mushrooms, spinach, or peas.
– Spicy kick: Add a pinch of red pepper flakes.
– Lighter version: Substitute half-and-half for heavy cream.
– Herb swap: Use tarragon or chives instead of basil.
Storage / Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s silkiness. You can also microwave individual servings for about 1 minute, stirring halfway.
FAQs
1. What are pink peppercorns?
They’re dried berries from the Brazilian pepper tree, offering a fruity, mildly spicy flavor—ideal for pink-hued dishes.
2. Can I use regular black pepper?
Yes, but using black pepper won’t produce the signature pink color or the same mild, fruity flavor.
3. Is this dish gluten-free?
Use gluten-free pasta to adapt—ensure your broth and cream are certified gluten-free.
4. Can I prep the sauce ahead of time?
You can make the sauce and refrigerate it; when ready, warm gently and toss with freshly cooked pasta.
5. Why is my sauce grainy?
Graininess often results from overheated cheese or high heat. Remove from heat before whisking in Parmesan.
6. How can I make it lighter?
Use half-and-half or whole milk instead of heavy cream; lighten further by reducing butter.
7. How do I crush pink peppercorns?
Place them between two sheets of parchment or in a bowl and press gently with a rolling pin or glass.
8. Can I add protein?
Yes—grilled or sautéed chicken, shrimp, or seared scallops pair beautifully.
9. What wine pairs with this dish?
A crisp white—like Pinot Grigio or unoaked Chardonnay—complements the creamy garlic sauce.
10. Can I add vegetables?
Absolutely! Sautéed mushrooms, peas, asparagus tips, or spinach work wonderfully.
Conclusion
Pink Pepper Pasta with Creamy Garlic is a stunning dish that looks impressive while remaining remarkably easy. Its silky sauce, gentle heat from peppercorns, and bright herb garnish make it both comforting and refined. Perfect for kitchens at home but worthy of any special occasion. Let me know when you’re ready for the next recipe!
PrintPink Pepper Pasta with Creamy Garlic
Pink Pepper Pasta with Creamy Garlic is a visually elegant and flavor-packed pasta dish featuring a blush-hued, garlic-infused cream sauce accented with crushed pink peppercorns—perfect for romantic dinners or upscale weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 12 oz pasta (fettuccine, linguine, or penne)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 shallot or small onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp crushed pink peppercorns
- 1/2 cup chicken or vegetable broth
- 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 tsp lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Cook pasta in salted water until al dente. Reserve 1/2 cup of the cooking water and drain.
- In a large skillet over medium heat, melt butter and add olive oil.
- Sauté shallot until softened, then stir in garlic and crushed pink peppercorns; cook until fragrant.
- Add broth and simmer briefly to reduce slightly.
- Stir in heavy cream and bring to a gentle simmer.
- Whisk in Parmesan until melted and sauce thickens.
- Season with lemon juice, salt, and black pepper to taste.
- Add drained pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Garnish with more pink peppercorns, fresh herbs, and extra Parmesan before serving.
Notes
- Don’t overheat the cheese—add off heat and whisk quickly to avoid grainy texture.
- Crush pink peppercorns gently for subtle color and flavor without bitterness.
- Add protein or vegetables to customize the dish.
- Use white wine to deglaze for a more complex sauce.
- Reheat gently to preserve sauce texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 3g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg