I created this easy shrimp pasta recipe for my family once, after the kids had all rummaged through the kitchen and declared it free of anything good to eat. Ever after they viewed my cooking/miracle-working abilities with a certain awe.
Shrimp Fettuccine can be prepared very quickly for unexpected
company because you almost always have the simple ingredients on hand.
Olive oil pasta recipes are like that.
And it's a wonderful "large crowd" recipe, too; just scroll down to
Shrimp Fettuccine for 50 for the amounts.
1 pound fettuccine (dry weight), cooked al dente
1 pound shrimp, medium-size, peeled and deveined
1/3 cup extra virgin olive oil
1 tablespoon minced garlic
2 teaspoons basil leaves
2 medium tomatoes, coarsely chopped
1 bunch green onions (3/4 cup) sliced into 1/2" pieces
1 cup halved black olives
Salt and pepper to taste
Parmesan cheese, optional
Sauté the shrimp just until pink in 1-2 tablespoons olive oil. Remove and set aside.
Sauté the garlic, tomatoes, basil, green onions and olives in the remaining olive oil until the vegetables are tender. Return the shrimp to the pan and warm.
Pour the sautéed mixture over hot fettuccine and toss lightly. Season with salt and pepper to taste, toss again, and serve with a sprinkling of parmesan cheese, if desired.
This easy shrimp pasta recipe serves 8, but the recipe can be adapted to feed a crowd, just below.
These amounts for Shrimp Fettuccine will feed 50 or more with bread and salad on the side.
6 pounds (dry weight) fettuccine, 6 pounds shrimp, 2 cups extra virgin olive oil, 1/3 cup minced garlic, 1/4 cup fresh basil leaves, 12 medium tomatoes, 6 bunches of green onions, 6 cups halved black olives (about 8 (6-ounce) cans), and salt and pepper to taste.
Prepare as above, dividing the ingredients for however many pots you'll be using. The Parmesan cheese can be stirred into the finished pasta recipe or served at the table for guests to apply their own; 2-3 cups stirred in, a little more for self-serve.