Summer is right around the corner, so shrimp dishes are a constant on my menu. Covid had me nice and plump, and a bikini is out of the question for the time being. Shrimp are so low in calories, it seems like a no-brainer. Of course this dish is chuck full of butter, so the health factor is debatable. But hey, it’s gotta taste good as well. This dish is very simple, and it will only take minimal time to prepare, which makes it a great option for a weekday family meal, or a nice dinner for game night. I fed a few friends, and everyone loved it!
What you’ll need:
- 1 pound shrimp, peeled
- 5 tbsp butter
- 5 cloves garlic, minced
- 2 tbsp shallots, minced
- 1 cup white wine
- 1 cup chicken broth
- 2 tsp red chili pepper flakes
- 1 cup Half & Half
- 1 package dry fettucine
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 1/2 tbsp Worcestershire sauce
- fresh or dry parsley
Prepare the fettuccine according to the instructions on the package. In the meantime, melt 3 tbsp of the butter in a large skillet over medium heat, Add 1 minced garlic clove and stir. Add the shrimp and sauté for 1 – 2 minutes on each side. Transfer to a bowl and set aside.
In the same skillet, over medium heat, melt 2 tbsp butter, then add 4 minced garlic cloves, shallots and chili flakes. Sauté for 3 minutes.
Add wine, chicken broth and Worcestershire sauce. Bring to a boil, then lower the heat and simmer for 7 minutes. Add Half & Half, bring to a boil, then simmer for another 7 minutes.
Add salt and pepper to taste. Add the pasta to the sauce and toss well. Transfer to a large bowl and top off with the shrimp and fresh or dry parsley. Serve hot.