Fettuccine with Shrimp & Garlic

I drizzle on a bit of extra-virgin olive oil to finish this pasta.

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  • 4 tablespoons extra-virgin olive oil; more for finishing
  • 3 large cloves garlic, very thinly sliced
  • 8 ounces medium shrimp, peeled and deveined, or large shrimp, halved
  • 1/2 teaspoon grated orange zest
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 14 1/2 ounces can whole tomatoes, drained and roughly chopped
  • 8 ounces dried fettuccine or spaghetti
  • 3 tablespoons 3 Tbs. chopped fresh flat-leaf parsley
Bring a large pot of salted water to a boil for cooking the pasta. In a large skillet over low heat, combine the olive oil and garlic. Cook gently, stirring, until the garlic is just fragrant and beginning to turn golden, 2 to 4 minutes; don't let it brown or crisp. Add the shrimp and zest; season with salt and pepper. Raise the heat to medium high and sear the shrimp quickly just until they turn bright pink, about 1 minute on each side -- they don't need to be cooked through at this point. Add the wine and let it simmer for 1 minute. Stir in the tomatoes and cook until heated through. Set aside over very low heat if the pasta is not yet ready. Meanwhile, cook the pasta until just tender. Reserve 1/2 cup of the cooking water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved cooking liquid to the skillet. Gently simmer for a few minutes so the flavors meld and the pasta can drink up the sauce. Stir in the parsley, taste for salt and pepper, and serve warm with a drizzle of extra-virgin olive oil.
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