This is the best pasta I’ve ever made. Better than most I’ve had at fancy restaurants. One important thing that made it good is that I used whole shrimp with heads and cooked them without peeling them. This way, the roe in the head adds a really nice flavor, 10 times better than peeled shrimp. I also only used about 2tbsp of butter instead half a cup.
Make sure you use the ripest tomato you can find and use the wine that you will drink with dinner instead of cheap table wine. In my househould we rarely make the same recipe twice, but my husband has already asked me to make this again soon.
This was one of my boyfriend’s favorite meals. He even had the leftovers cold the next day, and said it was just as good, if not better that way. He wants me to make it as a cold pasta salad for his camp-out with his buddies. I added scallops and cut the butter by half, but otherwise made is according to the recipe. It was easy and quick.
Really Great! Followed some recommendations and greatly reduced the butter. Will be putting this recipe in the rotation.
This recipe has fabulous flavor. It doesn’t LOOK like it when you see the ingredient list, but it’s truly good. I adjusted some of the ingredient amounts after reading reviews, but still used every ingredient without substitution; so it’s still 5 stars. These are the changes I made and WILL make next time I prepare this. 1) reduce the pasta to 8 ounces.
The pasta to shrimp ratio is lopsided otherwise. 2) reduce the olive oil to 2 tbsp, which is plenty. 3) increase to THREE tomatoes 4) reduce butter to 2 tbsp 5) double the Parmesan cheese. If you don’t reduce the amount of olive oil and butter, you end up with this dish swimming in liquid. I like my pasta dishes not so wet, so the Parmesan can stick better. The Parmesan amount being doubled is just our preference – we like lots.
ingredients:
3/4 lb Fettuccine pasta!
1lb shrimp!
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One of our favorite indulgences and it’s so fun to light it on fire for everyone to see. I use more of everything except noodles and salt. We like it saucy around here.
Gourmet! Made this last night and it was so simple! My husband usually doesn’t say much about my cooking except when it’s something he does not like. This dish , however, was a hit! I made exactly as the recipe called for except I too added scallops as another review suggested. Super and will make again. If you’re looking for something different than the usual summer cuisine, try it! I will make again!!
I’m not a fan of onion so I cut the amount of green onion to three. I would also eliminate the salt – made the dish a little too salty for my taste. Once I had everything ready it went really smoothly and tasted great. I did take the shrimp out after cooking and then added them back in with the wine and butter so they wouldn’t overcook.
The flavor is terrific! Only gave 4 stars, though, because I only used half the amount of pasta, added an extra 1/4 cup of white wine and had just enough sauce. With a whole pound of pasta, it would seem to be a little dry. Thanks for a “keeper” recipe! Dee-lish Update: made this again tonight and I’d order this in a restaurant, definitely. So good!
ingredients:
3/4 lb Fettuccine pasta!
1lb shrimp!
1tbsp oil!
1small onion!
2 tbsp butter!
1 garlic clove!
1/3 cup white wine !
2 cups heavy whipping cream!
1/3 cup parmesan cheese!
Salt and pepper to taste!
Sprinkle of paprika, parsley or basil for garnish i used paprika, parsley and 1 tablespoon red pepper flakes i like a little spice in my life!
method:
Cook pasta as directed on the box drain buy do not rinse.set aside.
In a small bowl add shrimp season with 1/4 tsp paprika, blackpepper and salt.
In a large skillet add the tbsp of oil then the shrimp cook for 1 miniutes per sides.
Remove the shrimp then add the 2 tbsp butter onion and garlic cook like 2 minutes then add the white wine cook about 3 miniutes then add the 2 cups heavy cream let it come to a boil then add parmesan cheese stir until dissolve then add the shrimp and pasta back to the sauce combine and cook another 3 miniutes add salt and pepper to taste and sprinkle with parsley, basil or paprika. As i said before i used 1 tbsp red pepper flakes parsley and a little paprika for garnish.
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