Shrimp
Fettuccine with Shrimp and Parmesan
25 minServes 4
Aegean shrimp ask for little: good olive oil, garlic and a pinch of oregano. The sauce comes together in minutes and wraps the fettuccine in the taste of the sea. Simple, quick and honest.
Ingredients
Servings:4
- 500 g
- a littleButter
- 500 gShrimp, cleaned
- 1 canTomato purée
- 0.5 cup
- 1 pcGarlic clove
- to taste
- 1 tspSugar
- 0.3 cupWhite wine
- pinchOregano
- 1 bunchParsley
- 50 gGrated parmesan
Method
- 1
Boil the fettuccine in salted water until al dente. Drain and toss with a little butter.
- 2
Heat the olive oil in a large pan and sauté the chopped garlic clove for about a minute, until fragrant.
- 3
Add the tomato purée, white wine, sugar, oregano and the cleaned shrimp. Season with salt and pepper.
- 4
Let the sauce simmer over medium heat for about 10 minutes, until the shrimp are cooked through.
- 5
Toss the fettuccine with the sauce until evenly coated.
- 6
Serve immediately, garnished with fresh parsley and grated parmesan.