Fettuccine With Shrimp, Tomatoes And Basil

This delightful pasta dish combines tender shrimp with the bright acidity of fresh tomatoes and the herbal freshness of basil. The addition of briny black olives and savory garlic creates a complex, Mediterranean-inspired flavor profile that is both comforting and sophisticated. Perfect for a weeknight dinner when you need something delicious yet easy to prepare, this recipe comes together in under thirty minutes. The simple sauce clings beautifully to the fettuccine, offering a satisfying meal that feels special without requiring hours in the kitchen. Serve immediately for the best texture and flavor.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 361.7

Description

This delightful pasta dish combines tender shrimp with the bright acidity of fresh tomatoes and the herbal freshness of basil. The addition of briny black olives and savory garlic creates a complex, Mediterranean-inspired flavor profile that is both comforting and sophisticated. Perfect for a weeknight dinner when you need something delicious yet easy to prepare, this recipe comes together in under thirty minutes. The simple sauce clings beautifully to the fettuccine, offering a satisfying meal that feels special without requiring hours in the kitchen. Serve immediately for the best texture and flavor.

Ingredients

1/2 cup Olive Oil
1/3 cup Sliced pitted black olives
1 pound Uncooked medium shrimp, peeled and deveined
3 cloves Garlic, minced
2 tablespoons Minced shallot
4 large Tomatoes, seeded and coarsely chopped
1 pound Fettuccine, freshly cooked
1/2 cup Chopped fresh basil
Salt & freshly ground pepper
Grated Romano cheese

Directions

1
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and keep warm.
2
Heat olive oil in a heavy large skillet over medium-high heat.
3
Add shrimp, tomatoes, basil, olives, garlic, and shallot to the skillet.
4
Season generously with salt and freshly ground pepper.
5
Cook until shrimp turn pink and opaque, stirring frequently, about 3 minutes.
6
Place cooked pasta in a serving bowl.
7
Pour the shrimp and vegetable mixture over the pasta and toss well to combine.
8
Sprinkle with grated Romano cheese.
9
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 361.7kcal

% Daily Value *
Total Fat 30.8g48%
Saturated Fat 4.3g22%
Cholesterol 172.5mg58%
Sodium 355.3mg15%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the shrimp are peeled and deveined before cooking. If using frozen shrimp, thaw completely and pat dry to ensure they sear properly.

Fresh tomatoes are ideal for this recipe. If using canned tomatoes, drain them well to avoid making the sauce too watery.

Romano cheese adds a sharp, salty kick. You can substitute with Parmesan if Romano is unavailable, though the flavor profile will be slightly milder.

This dish is best served immediately while the pasta is hot and the shrimp are tender. Leftovers may cause the pasta to absorb too much sauce and the shrimp to become rubbery upon reheating.

Keywords: fettuccine, shrimp, tomatoes, basil, italian, pasta, seafood, quick dinner, garlic, olives, shallot, romano cheese, mediterranean, easy recipe, weeknight meal, fresh basil, olive oil

Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-shrimp-tomatoes-and-basil-bon-appetit/

Fettuccine With Shrimp, Tomatoes And Basil – Bon Appetit

Nutrition Facts