Easy Shrimp Fettuccine

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Easy Shrimp Fettuccine

How about some Christmas Fettuccine (or, in this case Christmas Shrimp Fettuccine)? EASY Shrimp Fettuccine.

We are a mere five days from Christmas and if you’re in the same boat I’m in, it means that you’re scrambling a bit to knock things off on your to-do list so that you can enjoy a few days of carefree bliss. 

Easy Shrimp Fettuccine

One of those things may be grocery shopping for the weekend holiday haul.  In my house this year, I’m rocking Christmas eve (making a version of my absolute favorite, Cassoulet) and Mom is hitting Christmas Day with some prime rib (or beef tenderloin? TBD) and her magic potatoes. It all always ends up being too much food for how many in our party attend the day and while leftovers are rarely a bad thing, too much food sometimes really just is too much.

Because I’m sure we’ll also be baking up Linzer cookies and nut rolls, and I know for a fact Mom has already made honey cake, reindeer chow– and, Lord help us, we have both made our favorite caramel nut crunch.

So much food.

Anyway, if your holiday is going to be a little more low key than ours, might I suggest taking page out of Kate Winslet’s book (or more accurately, Iris Simpkins’) and make this easy but delicious Christmas Fettuccine for two.

You HAVE seen The Holiday right?

easy shrimp pasta

In any case, it’s Christmas Fettuccine because I say so, and I made a deliberate effort to make it red and green for the occasion. It’s really very simple:

Frozen shrimp

LOTS of garlic

Dried Italian fettuccine noodles

Roasted cherry tomatoes

Parsley

A wee bit of wine

A wee bit of cream

Parmesan, for garnish and good measure

Easy to prep in advance to have on the table in no time at showtime.

shrimp fettuccine

Easy Shrimp Fettuccine

December 20, 2023
: 2
: 1 hr 30 min
: 1 hr 30 min
: Easy
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Easy Shrimp Fettuccine is the perfect complete meal with imported Italian pasta, sweet roasted tomatoes and huge Gulf shrimp coated in a touch of cream.

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Ingredients
  • 1 pint cherry tomatoes
  • 2 TB olive oil
  • 6 cloves garlic, minced
  • 4 ounces dried Italian fettuccine
  • 10 ounces frozen shrimp, thawed and shells removed
  • 1/3 cup dry white wine (pick your favorite)
  • 2 TB heavy cream
  • 1/3 cup fresh parley, chopped
  • 1 tsp freshly coarse-ground black pepper
  • Parmesan cheese, to garnish, as desired
Directions
  • Step 1 Preheat oven to 375F. In an oven-safe dish, add the cherry tomatoes and ½ TB olive oil and a sprinkle of salt.
  • Step 2 Roast for 1 hour until the tomatoes are burst and colored.  Alternatively, if you’re in a time crunch, put them under the broiler on high and keep an eye on them until they have burst.
  • Step 3 Once the tomatoes have done roasting, cook the pasta until al dente (with a slight bite).
  • Step 4 In a large pan, add the remaining olive oil and garlic. Cook on medium-low heat until the garlic is soft and does not brown.  Once the garlic is cooked, raise the temperature to medium-high.
  • Step 5 Add the shrimp to the pan in a single layer and cook until pink, about 2 minutes per side.  Add the roasted tomatoes and wine, scraping the bits off garlic, and shrimp off the bottom of the pan and let simmer about 2 minutes.  Add the cream, give it all a stir and add the noodles, parsley and black pepper.  Toss thoroughly.
  • Step 6 Garnish with cheese and serve immediately.

 

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