Sea and Garden Pasta
Ingredients
- 1 pound dried fettuccine pasta 453 g
- 2-3 tablespoons olive oil
- 3 garlic cloves minced
- 1 pound jumbo raw shrimp deveined, peeled, and tail-off, 453 g
- Salt and peper to taste
- Juice of 1 lemon freshly squeezed
- ¾ cup heavy whipping cream
- 1-½ cups freshly grated Parmesan cheese plus extra for serving
- ⅛ teaspoon red pepper flakes optional
- 2 cup cups whole cherry tomatoes or 1halved
- ¼ - ½ cup kalamata olives optional
- ½ cup chopped parley
Instructions
- In a large pot, bring enough water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (about 8 minutes).
- While pasta is cooking, heat olive oil in a large non-stick skillet over medium heat and sauté the garlic for about 1 minute or until fragant, stirring occasionally. Add the shrimp and cook until it just turns pink. Season with salt and pepper to taste, remove skillet from heat, and squeeze the lemon over the shrimp. Stir and reserve.
- After pasta is cooked, reserve about 1 cup of the pasta cooking water and drain the pasta well.
- Over high-heat, return pasta to the pot, add the heaving cream, cheese, red pepper flakes (only if you want your pasta spicy), and the pasta cooking water. Stir and let the liquid evaporate just a bit (pasta should be creamy, not dry). Adjust the seasonings; then, remove pot from the heat, add the tomatoes, olives, and the chopped parsley. Stir gently and serve sea and garden pasta immediately with grated Parmesan cheese on top.
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