Total Time: 20 minutes
It’s tasty and delicious. If you don’t leave in a coastal area, frozen shrimp in their shell are a good substitute and readily available when you want a break from the usual sauce.
Ingredients for 4 people:
- 1 pound fettuccine
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic
- Hot pepper flakes
- 3/4 pound medium shrimp
- 6 ounces white dry wine
- 6 San Marzano tomatoes chopped
- 1/2 cup fresh parsley chopped
Using a deep pan or even a wok, on low heat, warm butter and oil. Add garlic and let go until it starts to get brown, then discard it.
Raise heat and drop shrimp. Cook for about 1 minute tossing and turning them over, then add wine and let evaporate for another minute.
Add tomatoes, hot pepper flakes and salt. Let heat and cook another minute or two.
Pour cooked fettuccine into the pan and mix well adding parsley. Turn off heat and serve.
Note: dip tomatoes in hot water for easy skin removal. Remove seeds too. Or use canned tomatoes. Save some water from the pasta. You may need to add to sauce if too thick. Regardless of what you may have seen or heard, In Italy never cheese with seafood. It’ll overwhelm its delicate flavor.