This shrimp and pasta dish is quite simple to prepare and tastes amazing. It’s perfect to pack for lunch or makes a quick and healthy dinner. It has a flavourful sauce with wine and fresh herbs that you’ll definitely enjoy – trust me !
Time: 30 min, Prep: 15 min. Cook: 15 min.
- 500 g fettuccine pasta
- 1 Tbsp canola or olive oil
- 400 g shrimp (prawns), peeled and deveined
- 1 clove garlic
- Fresh parsley, 1 tsp minced
- Fresh thyme, 1/2 tsp minced
- Fresh basil, ½ tsp minced
- 2 Tbsp dry white wine
- 1 Tbsp unsalted butter
- Salt and pepper
Cook the fettuccine in a large pot of boiling salted water until al dente. Drain (reserving some of the cooking water) and set aside.
Heat the oil in a frying pan over medium heat. Add the shrimp and cook for about 4 minutes, just until opaque throughout. Transfer shrimp to a plate.
Return the pan to medium heat. Add the minced garlic, parsley, thyme and basil and sauté for about 30 seconds.
Add the wine a stir, scraping up any browned bits on the bottom of the pan. When the pan has nearly evaporated, remove the pan from the heat and add the butter. Season with salt and pepper.
Stir until the butter melts and return shrimp to the pan. Toss to coat with the sauce. Add the pasta to the pan adding a little of the pasta-cooking water to loosen the sauce.
Recipe adapted from ‘Food Made Fast – Seafood’ –Williams Sonoma.