💕🍴 Pretty in Pink Pasta: Blush Beet Alfredo with Rosé Shrimp

 

A soft life dinner for the woman who’s not just eating—she’s dining in her divine glow. Perfect for date night with yourself or a seductive soft girl dinner party. Think creamy, dreamy, and bold... just like you.

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💖 Ingredients (Serves 2):

For the Blush Beet Alfredo:

• 1 small cooked beet (gives it that hot pink hue!)

• 2 tbsp butter

• 4 cloves garlic (minced)

• 1 cup heavy cream or coconut cream

• ½ cup grated parmesan cheese (or vegan alternative)

• Salt & black pepper to taste

For the Rosé Shrimp:

• 12 large shrimp, peeled and deveined

• 1 tbsp olive oil

• ¼ cup rosé wine

• 1 tsp chili flakes (optional)

• Salt, pepper, garlic powder

For the Pasta:

• 6 oz fettuccine or linguine (use pink pasta or dye with beet juice for extra drama)

• Fresh parsley or edible rose petals for garnish

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💄 Directions:

1. Cook your pasta until al dente. Drain and toss with a drizzle of olive oil so it doesn’t stick while you prep the magic.

2. In a pan, melt butter and sauté garlic until golden and fragrant.

3. In a blender, combine the cooked beet, sautéed garlic/butter, cream, and parmesan. Blend until smooth and PINK AF.

4. Return to pan, season with salt and pepper, and let it simmer and thicken.

5. In another skillet, heat olive oil, toss in shrimp, season, and deglaze with rosé wine. Let it sizzle and absorb all that bougie flavor.

6. Toss your pasta in the hot pink sauce until it’s coated like a soft girl in silk. Top with your rosé shrimp.

7. Garnish with parsley, rose petals, or edible glitter (because, duh).

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💕 Serve It With:

• A chilled glass of rosé

• A pink candle burning

• You, in a satin robe with your playlist on full goddess mode

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🥂 Why This Dish Slaps:

It’s hot pink, it’s creamy, it’s giving “she heals in highlighter.” This is the meal that says:

“I am the prize. I cook like I love myself. I deserve beauty, even on a Tuesday night.”

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Pink Aura Diaries, XOXO 💋