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Fettuccine With Shrimp

Fettuccine With Shrimp recipe image
This quick and vibrant pasta dish celebrates the simplicity of Italian cooking. Plump shrimp are saut&# 195;©ed with juicy seeded tomatoes, fresh basil, and briny black olives, creating a light yet flavorful sauce that clings beautifully to the fettuccine. The combination of sweet seafood, acidic tomatoes, and aromatic garlic creates a harmonious balance of flavors. ItâÂÂs an excellent choice for a weeknight dinner when you want something elegant but easy. Serve it warm with a generous sprinkling of sharp Romano cheese for a satisfying meal that feels both comforting and refined.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 361.7
Description
This quick and vibrant pasta dish celebrates the simplicity of Italian cooking. Plump shrimp are saut&# 195;©ed with juicy seeded tomatoes, fresh basil, and briny black olives, creating a light yet flavorful sauce that clings beautifully to the fettuccine. The combination of sweet seafood, acidic tomatoes, and aromatic garlic creates a harmonious balance of flavors. ItâÂÂs an excellent choice for a weeknight dinner when you want something elegant but easy. Serve it warm with a generous sprinkling of sharp Romano cheese for a satisfying meal that feels both comforting and refined.
Ingredients
  • 1/2 cup Olive oil
  • 1 pound Shrimp - medium, uncooked,
  • 4 large Tomatoes, seeded and coarsely chopped
  • 1/2 cup Fresh basil, chopped
  • 1/3 cup Black olives, sliced and pitted
  • 3 large Garlic cloves, minced
  • 2 tablespoons Shallots, minced
  • 1 pound Fettuccine, freshly cooked
  • Romano cheese, grated
  • Salt and freshly ground black pepper
Directions
  1. 1
    Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  2. 2
    While the pasta cooks, heat olive oil in a large heavy skillet over medium-high heat.
  3. 3
    Add the shrimp to the skillet. Cook for about 1-2 minutes until they begin to turn pink on the outside, but are not fully cooked through.
  4. 4
    Add the chopped tomatoes, basil, sliced olives, minced garlic, and minced shallots to the skillet with the shrimp.
  5. 5
    Season generously with salt and freshly ground black pepper.
  6. 6
    Continue cooking, stirring frequently, until the shrimp are fully pink and opaque and the tomatoes have softened and released some juices, about 3 minutes.
  7. 7
    Transfer the cooked fettuccine to a large serving bowl.
  8. 8
    Pour the shrimp and vegetable mixture over the pasta. Toss well to combine, adding a splash of reserved pasta water if needed to create a light sauce.
  9. 9
    Sprinkle generously with grated Romano cheese.
  10. 10
    Serve immediately while hot.

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 texture, ensure the tomatoes are well-drained or seeded to prevent the dish from becoming too watery.

If using frozen shrimp, thaw them completely in the refrigerator overnight and pat them dry before cooking.

This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil to refresh the sauce.

Variation: Add a pinch of red pepper flakes to the garlic for a subtle kick of heat.

Keywords: fettuccine, shrimp, italian pasta, seafood dinner, tomato sauce, garlic, basil, black olives, quick meal, weeknight dinner, pasta recipe, romano cheese, olive oil, summer pasta
Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-shrimp/