This Bitchin Kitchens Fettuccine Rose with Shrimp is a delicious, garlicky and fabulous seafood dish from Bitchin’ Kitchen Cookbook: Rock Your Kitchen–And Let the Boys Clean Up the Mess
2 tablespoons unsalted butter
20 cherry tomatoes, halved
2 clove garlic, minced
2 cups cream (15%)
handful fresh parsley, finely chopped
10 jumbo shrimp, or Tiger Shrimp
1 lb fettuccine noodles, egg based
1/4 cup parmesan, parmigianno shaved
Sea salt to taste
Freshly cracked pepper, to taste
Heat butter in a saucepan on medium heat. Add minced garlic and cherry tomatoes. Saute the tomatoes until they soften and release their juice (about 5-8 minutes). Add cream and a handful of finely chopped parsley.
Bring to a slow boil over medium heat (about 15-20 minutes, allow to thicken). Add shrimp (de-veined) and cook for 5 more minutes. Add sea salt and cracked pepper to taste.nnBoil the fettucine to al dente, top with sauce and lots of freshly grated Parmesan. Enjoy!