During the Holiday Season when busy is the norm, I love to prepare perfectly delicious and easy meals. My Fettuccine Pomodoro recipe is all of that and more, slathered in delicious tomato sauce with shrimp.
A simple and delicious meal is so inviting after a hectic day, beckoning you to breathe and enjoy its flavors. How perfect is that during the holidays? Carving out a peaceful mealtime is essential to staying stress free and promoting healthy eating for you and your family. My Fettuccine Pomodoro will delight everyone at your table, tossed with savory tomato sauce with shrimp.
I don’t believe in eating on the run and I’m flabbergasted as I walk down the street, surrounded by people eating food as they walk. I only break my rule for ice cream. Food is to be prepared with care and you should take time when you eat your food. That is the experience with my fettuccine pomodoro. Sit, relax, enjoy, and let your body savor the flavors.
When you relax and enjoy a meal, you don’t over eat either. Being present at the dinner table insures that you enjoy each bite, signaling that you are satisfied and full. Even during this rushed season, make time for a relaxing meal like this one.
If you’re looking for cooking help, I recommend this KitchenAid Professional Stand Mixer for a great cooking experience!
- 1/2 pound fettuccine
- 2 garlic cloves, thinly sliced
- 1/2 pound large uncooked shrimp, cleaned and deveined
- 1 can (28 ounces) peeled San Marzano tomatoes, puree until smooth
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Pinch of crushed red pepper
- 1/2 teaspoon salt
- 1 basil sprig, plus torn leaves, for garnish
- Freshly grated Parmigiano-Reggiano cheese, for serving
- In a large, deep skillet, heat the 1/4 cup of olive oil over medium heat. Add the sliced garlic and crushed red pepper and cook over moderate heat, stirring, until the garlic is golden, about one minute. Add the tomato puree, season with salt, and simmer your sauce until thickened, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until pliable, but still hard in the center, about five minutes. Drain the pasta, reserving 1 1/2 cups of the water.
- Add the shrimp, fettuccine, cooking water and basil sprig to the tomato sauce. Cook over moderately low heat, stirring gently, until the pasta is al dente and the sauce is thickened and clings to the strands, about eight minutes. Discard the basil sprig.
- Transfer fettuccine to serving bowls. Drizzle with olive oil and garnish with basil leaves. Serve with grated cheese.
Make Ahead: The tomato sauce without shrimp can be covered and refrigerated for up to five days.
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