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Recipe

Fettuccine with Shrimp & Garlic

Scott Phillips

Servings: two generously.

I drizzle on a bit of extra-virgin olive oil to finish this pasta.

Ingredients

  • 4 Tbs. extra-virgin olive oil; more for finishing
  • 3 large cloves garlic, very thinly sliced
  • 8 oz. medium shrimp, peeled and deveined, or large shrimp, halved
  • 1/2 tsp. grated orange zest
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 14-1/2-oz. can whole tomatoes, drained and roughly chopped
  • 8 oz. dried fettuccine or spaghetti
  • 3 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

      Nutritional Sample Size based on two servings
      Calories (kcal) : 900
      Fat Calories (kcal): 290
      Fat (g): 32
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 21
      Cholesterol (mg): 170
      Sodium (mg): 1050
      Carbohydrates (g): 108
      Fiber (g): 10
      Protein (g): 42

Preparation

  • Bring a large pot of salted water to a boil for cooking the pasta. In a large skillet over low heat, combine the olive oil and garlic. Cook gently, stirring, until the garlic is just fragrant and beginning to turn golden, 2 to 4 minutes; don’t let it brown or crisp. Add the shrimp and zest; season with salt and pepper. Raise the heat to medium high and sear the shrimp quickly just until they turn bright pink, about 1 minute on each side — they don’t need to be cooked through at this point. Add the wine and let it simmer for 1 minute. Stir in the tomatoes and cook until heated through. Set aside over very low heat if the pasta is not yet ready. Meanwhile, cook the pasta until just tender. Reserve 1/2 cup of the cooking water  and then drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved cooking liquid to the skillet. Gently simmer for a few minutes so the flavors meld and the pasta can drink up the sauce. Stir in the parsley, taste for salt and pepper, and serve warm with a drizzle of extra-virgin olive oil.

Reviews

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Reviews

  • farcalled | 02/08/2015

    A good recipeLeave out the tomato. Italian cooking without tomato exists in Europe.Put in more white wine and forget the pasta cooking water.Use coriander rather than flat parsley (only used in Europe as a decoration)And there you have it like Mama used to make. it.BE SURE TO USE BLACK PEPPER

  • kalyson | 11/10/2008

    Nice recipe. I altered it somewhat, though. Lemon zest instead of orange. Also, since I really dislike a raw, canned tomato taste, I cooked the garlic, wine and tomato in one pan so I could crank the heat and cook the tomato more to get rid of it. I used a can of Muir Glen diced, unsalted tomatoes with their juice. I cooked the shrimp in a separate pan with olive oil and garlic, then added them to the garlic/wine/tomato pan after the tomatoes had been cooked enough to not taste like they were right out of the can. (Maybe 5-10 minutes of pretty high heat.) Couldn't do this in the order suggested because the shrimp would have been overcooked. But this worked great and the dish was very nice.

  • jng000 | 10/09/2008

    This recipe was easy to fix and tasted ok, but it was a little bland for me. Needed to add some crushed red pepper flakes. There was plenty of liquid so I didn't need any of the cooking water.

  • lasalette | 12/29/2007

    Very easy and good recipe. Do not use leftover precooked shrimp as they tend to get overcooked and tough.

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