Fettuccine with shrimps
2 servings
20 minutes
Fettuccine with shrimp is an exquisite dish of Italian cuisine that combines tender pasta, aromatic seafood, and a rich creamy-wine sauce. The origins of this recipe lie in traditional Mediterranean gastronomic experiments where pasta is always the base and seafood is a harmonious addition. The dish has a refined taste: the creamy texture of the sauce gently envelops the firm fettuccine, while the shrimp add a sea freshness. Added zucchini brings lightness and balance, creating an unmatched gastronomic pleasure. Perfect for a romantic dinner or festive lunch, it gives the feeling of traveling to a cozy Italian restaurant. It's simple to prepare but looks worthy of restaurant level.
1
Boil the pasta in salted water until al dente.
- Fettuccine: 100 g
- Dry white wine: 50 ml
- Olive oil: 1 teaspoon
2
Chop the onion and 4 cloves of garlic very finely.
- Onion: 1 head
- Garlic scapes: 5 clove
3
Pour a little olive oil into a heated pan, first sauté the garlic, then remove it and sauté the onion covered until it becomes translucent.
- Olive oil: 1 teaspoon
- Garlic scapes: 5 clove
- Onion: 1 head
4
Pour in white dry wine and let it evaporate (it can be without wine, but it's tastier with it).
- Dry white wine: 50 ml
5
Put the shrimp in the pan, add the water from the cooked pasta (or, if available, vegetable broth for better flavor) and simmer everything for 5-7 minutes.
- Peeled shrimp: 100 g
- Fettuccine: 100 g
6
Add a bit of butter for flavor. You can also sprinkle a little pepper for aroma.
- Butter: 10 g
- Olive oil: 1 teaspoon
- Dry white wine: 50 ml
7
Slice the zucchini into thin strips. The thickness should be equal to that of fettuccine. Zucchini can be replaced with fresh cucumber.
- Courgette: 1 piece
8
Crush a clove of garlic and chop it finely.
9
Add cooked pasta, zucchini, garlic to the prepared shrimp sauce, and lightly sprinkle with parmesan.
- Fettuccine: 100 g
- Courgette: 1 piece
- Garlic scapes: 5 clove
