29 July, 2015
Shrimp Fettuccine Aglio e Olio
Shrimp Fettuccine Aglio e Olio is our little embellishment on the traditional Spaghetti Aglio Olio. Forgive us and then make this real good Shrimp and pasta dish for your own table.
Peel and deveined 12 large shrimp and let them sit in a bowl with some lemon juice and the rinds for a few minutes as you put a pot of lightly salted water on to boil for the fettuccine (or whatever kind of pasta you prefer). When the water starts to boil add the pasta and stir immediately.
Chop up 6-8 cloves of garlic. Put a pan with 4 tbsp. of extra virgin olive oil and a tbsp. of butter on the stove at medium low. Let the oil and the butter heat up for a minute or so and add the garlic stirring it up to distribute it out in the pan. Add a pinch each of salt, black pepper and red pepper flakes. Spread the shrimp out in the pan laying on their sides. As soon as they turn pink on the down or pan side turn them over. When they are pink on both sides take the pasta out of the pot with a pair of grabbers or 2 large forks, whatever works for you, and put the pasta in the pan with the shrimp and garlic. Add a couple of tbsp. of the pasta water and a about 2 tbsp. of chopped fresh parsley, (or 1tbsp. of dried) and 3-4 tbsp. of grated parmesan cheese to the pan. Mix it all together and toss a couple of times.
Serve it up! With some wine that you like and maybe some baked parmesan zucchini chips like you see in the pic