Scrumptious, easy, few ingredients, make for a delish dinner for two.
What You Need
1/2 pound of fresh Fettuccini pasta.
Eight large frozen shrimps with the tails on.
2 tablespoons of unsalted butter.
5 tablespoons olive oil.
5 tablespoons of hot sauce.
Salt and pepper.
One-half cup of shaved Parmigiano-Reggiano cheese.
One cup of Edamame (Japanese) beans. You also can use frozen peas.
Take a large pot and fill 3/4 full with water, add two tablespoons of salt, bring to a boil and let it continue to boil. Have your fettuccini ready.
Unthaw your shrimps.
Heat up a medium-sized frying pan on medium heat.
Add your 2 tablespoons of butter and olive oil, each, into the pan and then add your shrimps.
Cook the shrimp for three minutes on one side and then for another minute on the other side.
Once done add your hot sauce and swirl it around so that all the shrimps are coated with it.
Turn heat to low and keep the shrimp in the pan.
Drop the fettuccini into the boiling water and cook in boiling water for one to two minutes. At the one-minute mark taste the pasta to see if it’s done. It should be al dente. If not ready cook for another minute.
Once done drain the fettuccine and then drop it back into the pot. Add the three remaining three tablespoons of olive oil and swirl around.
Now you are ready to plate.
In a medium-sized bowl add your pasta, add four of the shrimps, sprinkle some of the butter-olive oil mixture from the shrimp over the shrimp, over the pasta add some of the shaved cheese.
Presto, dinner is ready.
Easy and delish.
Every Wednesday, veteran journalist, George Froehlich, gets personal – sharing with you, his amazing travel destinations, his wonderful recipes, art he loves, music he enjoys.
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