Dinner, Seafood

Shrimp and Fettuccine with white wine sauce



    To celebrate national pasta day last Friday we made a variation of a recipe we found on Pinterest.  As you might know, pasta is one of my son’s favorite dishes.  So we decided that he was going to help with the cooking this evening to skills to more than ramen noodles and omelettes.  It would not be that difficult has he has been working over the summer and on breaks as a prep cook at a local restaurant.  He has spent many an hour slicing and dicing various items for the line cooks we knew he could do this at home and actually complete the recipe.  

    The sauce is very light but has a kick with the crushed red pepper.  You can even omit the shrimp and just make the sauce for your next pasta dish.



    1 lb pasta 

    2 tsp minced garlic
    1/4 c olive oil
    5 Tbsp butter
    1/2 tsp crushed red pepper
    1 tsp salt
    1/2 tsp pepper {fresh ground}
    1/2 c white wine
    1/2 c parsley for garnishing
    1/2 c fresh grated Parmesan
    1 lb of large size shrimp

    In large saucepan, heat olive oil over medium. Add garlic, red pepper and saute until golden, about a minute.  Add salt, pepper, wine and butter.Stir 2 minutes, add shrimp and cook until pink – about 3 minutes.  Remove from heat and toss with pasta.Garnish with parsley and generously add fresh Parmesan

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