Shrimp Fettuccine with Garlic Butter Sauce
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.
1 lbshrimp, peeled, deveined and tails removed
3/4 lbfettuccine pasta
6 Tbspbutter, unsalted
3 Tbspolive oil, extra virgin
1 smallshallot, minced
3 clovegarlic, minced
2 Tbspcapers, drained and chopped
1 pinchcrushed red pepper flake
·salt and pepper to taste
How to Make Shrimp Fettuccine with Garlic Butter Sauce
- Cook pasta according to the box directions for al dente. Reserve 1/4 cup of the pasta water.
- 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)
- Toss in cooked pasta and reserved pasta water. Let cook an additional 3-5 minutes add parsley and serve immediately.