Shrimp Fettuccine with Garlic Butter Sauce

By keenan

Ingredients

• 1/2-1 lb of thawed or fresh raw peel on shrimp
• 1/4 stick of unsalted butter
• garlic
• parsley, basil and/or oregano
• paprika
• Old Bay seafood seasoning
• extra virgin olive oil
• fettuccine

Details

Servings 2

Preparation

Step 1

Put 4 quarts of salted water to a rapid boil in a fairly deep pot and then add the fettuccine. Stir occasionally to prevent sticking to the bottom of the pot. Allow the pasta to cook for at least 8-10 minutes to proper soft consistency and then drain it in a colander, before serving onto plates.

While the pasta is being given its time to cook, saute shrimp in olive oil until pink. High heat should be reduced to low-medium at this time, an we can add generous dashes of all the spices listed above. Be especially generous with the garlic, amounting to approx. 11/2 tablespoons.

Add pats of butter into the pan then remove from the heat as soon as the butter is fully melted.

Use a ladle to spoon some of the shrimp with sauce onto the pasta.

Optionally, sprinkle a bit of Parmesan cheese on top.