Advocate-tested recipe

Fettucine With Shrimp and Fresh Tomato Sauce

Serves 4. Recipe is from “What’s for Dinner? Delicious Recipes for a Busy Life” by Curtis Stone, who writes, “Shrimp is a great time-saver because it cooks so quickly. … Fresh jalapeños give the dish a pleasant spiciness. Look for red jalapeños, which are riper and a bit sweeter than the green ones, or red Fresno peppers. If you can’t find either, green jalapeños make a fine substitute.”

1 lb. dried fettuccine

1/4 cup olive oil

1 lb. large (21 to 30 count) shrimp, peeled, tails left on and deveined

Kosher salt and freshly ground black pepper

2⁄3 cup finely chopped shallots

5 large garlic cloves, finely chopped

2 red chili peppers, such as Fresno or jalapeños, seeded and finely chopped

2⁄3 cup dry white wine

5 large ripe tomatoes (about 21/2 lbs. total), cut into 1/2-inch pieces

3 tbls. coarsely chopped fresh flat-leaf parsley

2 tbls. fresh lemon juice

3 tbls. unsalted butter

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook, stirring often to keep the strands from sticking together, for about 8 minutes, or until tender but still firm to the bite.

2. Meanwhile, heat a large heavy skillet over medium-high heat. Add 2 tablespoons of the oil, then add the shrimp and cook, stirring often, for about 2 minutes or until opaque around the edges. Season with salt and pepper. Add the shallots, garlic and jalapeños and cook, stirring occasionally, for about 2 minutes or until the shallots soften. Add the wine and simmer for about 2 minutes or until reduced slightly.

3. Drain the pasta well, add it to the shrimp mixture and toss gently to coat with the sauce. Add the tomatoes, parsley, lemon juice, butter and the remaining 2 tablespoons olive oil and toss again to melt the butter and coat the pasta. Season to taste with salt and pepper and toss well.

4. Divide the pasta and shrimp among the four pasta bowls and serve.

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