From My Kitchen: Butter Garlic Shrimp pasta

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.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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