Garlic Shrimp Fettuccine with Fresh Tomato Sauce

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 minutes


1 lb. dried fettuccine

1/4 cup olive oil

1 lb. jumbo shrimp, thawed, patted dry

2/3 cup finely chopped shallots

5 large garlic cloves, finely chopped

2 red jalapeño peppers, seeded, finely chopped

2/3 cup dry white wine

5 large ripe tomatoes (about 2 1/2 lb. total), cut into 1/2-inch pieces

3 tbs. coarsely chopped fresh flat-leaf parsley

2 tbs. fresh lemon juice

3 tbs. unsalted butter


  1. In large pot of salted boiling water, cook fettuccine, stirring often to from sticking together, for about 8 minutes, or until tender but still firm to the bite.
  2. Meanwhile, heat large heavy skillet over medium-high heat. Add 2 tbs. oil and shrimp and cook, stirring often, for 2 minutes, or until opaque around edges. Season with salt and pepper. Add shallots, garlic, and jalapeños and cook, stirring occasionally, for 2 minutes, or until shallots soften. Add wine and simmer 2 minutes, or until reduced slightly.
  3. Drain pasta well, add to shrimp mixture, and toss gently to coat with sauce. Add tomatoes, parsley, lemon juice, butter, and remaining 2 tbs. oil and toss again to melt butter and coat pasta. Season with salt and pepper.
  4. Divide pasta and shrimp among 4 pasta bowls and serve.
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