Shrimp Fettuccine Aglio e Olio
Prep Time 15 minutes – Cook Time 10 Minutes – TotalTime 25 Minutes
Shrimp Fettuccine Aglio e Olio is our jazzed up version of the traditional Spaghetti Aglio e Olio. Go ahead and make this real good Shrimp and pasta dish. It’s quick, easy and very good.
Ingredients
- Extra virgin olive oil
- 2 tbsp. butter
- 1/3 to 1/2 lb. fettuccine or what ever pasta you prefer
- 6-8 cloves garlic – chopped
- 12 large shrimp – peeled and deveined
- salt and black pepper
- red pepper flakes (optional)
- 2 tbsp. chopped fresh parsley or 1 tbsp. dried
- 3-4 tbsp. grated parmesan cheese
Recipe instructions
Let the shrimp sit in a bowl with some lemon juice and the rinds as you put a pot of lightly salted water on for the fettuccine (or whatever kind of pasta you prefer). When the water starts to boil add the pasta.
While the pasta pot is progressing put a skillet on at medium heat with enough extra virgin olive oil to cover the bottom and a tbsp. of butter. Chop up 6-8 cloves of garlic. Let the oil and the butter heat up for a minute or so and add the garlic stirring it to distribute it out in the skillet. Add a pinch each of salt, black pepper and red pepper flakes – optional the red pepper flakes. Spread the shrimp out in the skillet 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 and opaque in the middle the pasta should be ready.
You want the pasta to be a little more firm than al dente because it is going to cook some more in the skillet. Add the pasta to the pan with the shrimp and garlic.
Add a couple of tbsp. of the pasta water and about 2 tbsp. of chopped fresh parsley, (or 1 tbsp. of dried) and 3-4 tbsp. of grated parmesan cheese to the pan. Mix it all together and toss a couple of times.
Serve up your Shrimp Fettuccine Aglio e Olio! With some wine that you like and maybe some baked parmesan zucchini chips like you see in the pic.
Shrimp Fettuccine Aglio e Olio
Ingredients
- 4 tbsp. extra virgin olive oil
- 2 tbsp. butter
- 1/3-1/2 lb. fettuccine
- 6-8 cloves garlic, chopped
- 12 large large shrimp peeled and deveined
- salt and pepper
- red pepper flakes optional
- 2 tbsp. fresh parsley chopped or 1 tbsp. dried
- 3-4 tbsp. grated parmesan cheese
Instructions
- 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.
