Garlic Shrimp and Pasta
"My wife and I LOVE garlic, and garlic and shrimp go so well together that I just had to come up with this one; goes great with a tossed salad and crusty French bread. Although Parmesan with shrimp isn't authentic, it goes well with this because of all the garlic."
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 29.58 ml cornstarch
- 411.06 g can chicken broth
- 118.29 ml chopped onion
- 6-7 garlic cloves, minced
- 29.58 ml extra virgin olive oil
- 29.58 ml butter
- 453.59 g medium shrimp, peeled and deveined
- 44.37 ml chopped fresh parsley leaves
- 29.58-44.37 ml fresh lemon juice
- 0.61 ml cayenne pepper
- 14.79-29.58 ml balsamic vinegar
- 59.14 ml freshly grated parmesan cheese, plus additional for passing on the side
- 946.36 ml hot cooked fettuccine
- 59.14 ml chopped fresh basil leaf
- salt & freshly ground black pepper
directions
- Mix cornstarch with broth in a small bowl, stir until combined, and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat until butter sizzles.
- Saute onion and garlic until onion is translucent and begins to brown. Do not let garlic brown.
- Add shrimp, parsley, lemon juice, and cayenne pepper. Stir and toss until shrimp is cooked through and turns pink, about 5 minutes.
- Stir broth mixture again, and add to pan. Stir to combine, reduce heat to medium, and continue cooking until sauce begins to thicken.
- Add cooked fettuccine, balsamic vinegar and Parmesan cheese. Toss to combine, and serve immediately with additional Parmesan cheese on the side.
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Reviews
-
The shrimp was good, the noodles weren't. i made shrimp sandwiches with ritz crackers. -
We liked this a lot but I think I would add some salt and pepper and a touch more of the cayenne next time. I also wasn't sure when to add the basil so I added it with the shrimp and parsley. I used dried parsley so I used a little less. We all added the extra parmesan cheese! Thanks for a nice dinner!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
