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
- 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.
- 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.
- 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.
- Divide pasta and shrimp among 4 pasta bowls and serve.