Fettuccine with Shrimp and Tomatoes


  • 1 lb dried fettuccine (linguine is also a fine choice)
  • Olive oil
  • 4 cloves of garlic, roughly chopped
  • Crushed red pepper to taste
  • 1 lb small tomatoes, mixed colors preferred
  • fresh oregano, chopped
  • Italian parsley, chopped
  • 1 lb 16-20 shrimp, peeled and deveined
  • Parmesan cheese, for serving (optional)
  1. Salt a large pot of water well and bring to boil. Once water comes to boil, cook fettuccine until al dente according to directions on package. Drain.
  1. In a large skillet, heat a large glug of olive oil over medium-high heat and saute garlic with pepper flakes. Once garlic softens, add tomatoes.
  1. As tomatoes cook, they will begin to burst. You can help this along by pressing them against a wooden spoon.
  1. After about 10-15 minutes, you will have a thick, bubbly sauce. The longer the tomatoes are cooked, the more they will break down and the thicker the sauce will be.
  1. Add shrimp and cook until just pink. Take care to not overcook as shrimp will be tough.
  1. Add oregano and parsley to sauce. Salt and pepper to taste.
  1. Toss pasta in sauce.
  1. Serve with parmesan, if desired.

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