Flavorful! Plump Shrimp Fettuccine Pasta
Recipe for Delicious Shrimp Fettuccine Pasta at Home
The perfect harmony of satisfyingly chewy fettuccine noodles and plump, succulent shrimp! This shrimp pasta, with its deep and rich tomato-based flavor, will captivate your taste buds. Make this special dish easily at home – it’s sure to be a family favorite.
Pasta Ingredients- 5 large shrimp (peeled and deveined)
- Fettuccine pasta for 3 servings
- 1/2 onion (thinly sliced)
- 3 heads of baby bok choy (cut into bite-sized pieces)
- A small amount of bell pepper (sliced)
Pasta Seasoning- 1 Tbsp minced garlic (generous)
- 300g tomato sauce
- 1 Tbsp minced garlic (generous)
- 300g tomato sauce
Cooking Instructions
Step 1
First, prepare the vegetables for the pasta. Thinly slice the onion. Separate the leaves and stems of the baby bok choy and cut them into bite-sized pieces. Slice the bell pepper similarly. Have all your vegetables ready.
Step 2
The star of today’s pasta is the fettuccine! Instead of regular spaghetti, using wide and thick fettuccine means the pasta absorbs less water, so it won’t get mushy easily and you can enjoy a chewier texture. Plus, the wide surface area holds plenty of sauce for a richer flavor. Bring a generous pot of water to a boil, add salt and a little olive oil, and cook the fettuccine for about 9 minutes, which is 1 minute less than the package instructions. This will result in perfectly al dente pasta.
Step 3
Heat a large pan with a generous amount of olive oil. Add the minced garlic and let it infuse the oil. It’s crucial to maintain a medium-low heat here. If you cook on high heat, the garlic can burn easily and turn bitter. Gently sauté until the garlic’s fragrance permeates the oil.
Step 4
Once you can smell the fragrant garlic, add the sliced onion and sauté until it becomes translucent. When the onion is partially cooked, add the bell pepper and the stems of the baby bok choy. Stir-fry briefly, keeping the vegetables slightly crisp.
Step 5
Add the cooked fettuccine to the pan with the vegetables. Pour in about a ladleful of pasta water (the water the pasta was cooked in). This helps the sauce cling better to the noodles and creates a moister pasta. Stir everything together until well combined.
Step 6
Now it’s time to add the 5 prepared large shrimp. Rinse the shrimp thoroughly, remove the beards, and devein them by making a shallow cut along the back. Cooking the shrimp with their shells on helps to retain their juices, resulting in a plumper and more flavorful shrimp. Sauté until the shrimp are cooked through.
Step 7
Next, add the key flavor element: 300g of tomato sauce. Stir thoroughly to ensure the sauce coats the noodles, shrimp, and vegetables evenly. As the sauce simmers and thickens slightly, the overall flavor will meld together.
Step 8
Finally, add the baby bok choy leaves you prepared. Stir quickly to incorporate them. The leaves can become soggy if overcooked, so adding them at the end and cooking just briefly will preserve their fresh, crisp texture. Once everything is well combined, your delicious shrimp fettuccine pasta is ready!
