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
Bitchin Kitchens Fettuccine Rose with Shrimp
Ingredients
- 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
Instructions
- 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!
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