Fettuccine Rosé W/ Shrimp
- 2 tablespoons unsalted butter
- 20 cherry tomatoes, halved
- 1 clove garlic, minced
- 2 cups cream (15%)
- handful fresh parsley, finely chopped
- 10 jumbo tiger shrimp(de-veined)500g egg-based fettucine
- 1/4 cup parmigianno
- 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 10 minutes). Add tiger shrimp and cook for 5 more minutes. Add sea salt and cracked pepper to taste.
- Boil the fettucine to al dente, top with sauce and lots of freshly grated Parmesan. Enjoy!
unsalted butter, tomatoes, clove garlic, cream, handful fresh parsley, egg, parmigianno, salt, freshly cracked pepper
Taken from www.epicurious.com/recipes/member/views/fettuccine-rose-w-shrimp-50172617 (may not work)