Shrimp Fettuccine with Garlic Butter Sauce

Lauren Mitchell

By
@laurenboyd2113

This recipe is a family favorite.

Hint: Get easy peel shrimp and save yourself alot of work.
Also smashing the whole cloves of garlic with the side of you knife or your palm makes peeling them a breeze and also cut the mincing time in half.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Ingredients

1 lb
shrimp, peeled, deveined and tails removed
3/4 lb
fettuccine pasta
6 Tbsp
butter, unsalted
3 Tbsp
olive oil, extra virgin
1 small
shallot, minced
3 clove
garlic, minced
2 Tbsp
capers, drained and chopped
1 pinch
crushed red pepper flake
2 tsp
parsley
salt and pepper to taste

Directions Step-By-Step

1
Cook pasta according to the box directions for al dente. Reserve 1/4 cup of the pasta water.
2
While the pasta cooks,in a large cold skillet add the butter, olive oil, shallot, garlic, capers and red pepper flake. turn burner on to medium low and cook about 5 minutes or until the shallots and garlic are soft. Increase heat to medium and add shrimp, cook until pink and opaque about 5 minutes. Salt and pepper to taste (I go light on the salt because the pasta water has alot of salt in it)
3
Toss in cooked pasta and reserved pasta water. Let cook an additional 3-5 minutes add parsley and serve immediately.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Regional Style: Italian
Collection: Go Bold with Butter