This is a standard in my house. Its a 10 by everyone’s tastes! The pasta reheats well but the shrimp over cooks when you reheat. However, that doesn’t seem to bother the kids.
To prevent the shrimp and pasta from over cooking, slightly undercook both first. When they are added to the sauce later, they will finish cooking perfectly.
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Fettuccini with Shrimp and Creamy Tomato Sauce Recipe
3 Tablespoons Extra Virgin Olive OIl
1 pound peeled, deveined large shrimp
3 large garlic cloves
1 teaspoon dried oregano
1/2 cup sweet vermouth
1 (14 or 15-ounce can) whole tomatoes, diced
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound fettuccini
salt and pepper
Cook fettuccini in a pot of boiling, salted walker until al dente, or just tender with a bite. The pasta will continue to cook when added to the sauce. Drain and put to the side.
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Chop the garlic and oregano together until finely minced. Preheat a large non-stick skillet with the olive oil until hot then add the garlic/oregano mixture and cook for 1 minute until the garlic has softened. Add the shrimp, sprinkle with a bit of salt and pepper, and cook on both sides until just undercooked.
Depending on the size of the shrimp, this might take 1-3 minutes. The shrimp will continue to cook in the sauce so be careful not to overcook at this point. It is ok if the shrimp are still blackish and translucent. Stir in the vermouth and tomatoes, scraping any brown bits from the bottom of the skillet.
Add cream and cook until the sauce has thickened slightly. Add the pasta to the shrimp and tomato mixture and finish cooking the pasta until tender.
Stir in the lemon juice and enjoy!
Source: Santa Clarita News