Garlicky Shrimp Sauce

Fettuccine Recipes

Serves: 4



  • 4 Tbs. extra-virgin olive oil; more for finishing
  • 3 large cloves garlic, very thinly sliced
  • 225 grams shrimp, peeled and deveined
  • 1/2 tsp. grated orange zest
  • Sea salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 400 gram tin whole tomatoes, drained and roughly chopped
  • 300 grams Fresh Pasta (Fettuccine or Pappardelle)
  • 3 Tbs. chopped fresh italian parsley


  • Bring a large pot of salted water to a boil for cooking the pasta.
  • In a large pan over low heat, combine the olive oil and garlic. Cook gently, stirring, until the garlic is just fragrant and beginning to turn golden, 2 to 4 minutes; don't let it brown or crisp.
  • Add the shrimp and zest; season with salt and pepper. Raise the heat to medium high and sear the shrimp quickly just until they turn bright pink, about 1 minute on each side -- they don't need to be cooked through at this point.
  • Add the wine and let it simmer for 1 minute.
  • Stir in the tomatoes and cook until heated through.
  • Set aside over very low heat if the pasta is not yet ready.
  • Meanwhile, cook the pasta for 2-3 minutes or until just tender.  Reserve 1/2 cup of the cooking water and then drain the pasta, leaving drops of water clinging to it.
  • Add the pasta and half of the reserved cooking liquid to the skillet. Gently simmer for a few minutes so the flavours meld and the pasta can drink up the sauce.
  • Stir in the parsley, taste for salt and pepper, and serve warm with a drizzle of extra-virgin olive oil.
I got this recipe from finecooking.com


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