Source: Ana Mar’a Kruger, 1995
Makes 4 servings.
Preparation time: 30 minutes
Tips: Serve with grated Romano or Parmesan cheese.
Tomato Fettuccini with Shrimp and Peppers
Ingredients
Preparation
1 recipe tomato Fettuccini, see note (1)
1 pound shrimp, raw & shelled
1 green bell pepper
1 red bell pepper or pimiento pepper
3 cloves garlic, chopped
6 green onion, sliced 1/2" long
1/4 cup fresh parsley, chopped
1/4 cup olive oil
1. In a large pot bring water to boil, add noodles, cook uncover until noodles are cooked al dente. Remove from water, rinse to cool and set aside.
2. In heavy skillet, if possible, start with a skillet large enough that can easily accommodate all ingredients including pasta for the final mix. Heat olive oil. Add garlic, onions and peppers and saute for about 10 minutes. With slotted spoon remove vegetables from oil and set aside in warm plate.
3. Add shelled shrimp to the skillet and saute until shrimp turn pink .
4. Return vegetables to skillet, add drained noodles and parsley and mix well so that the oil coats the noodles.
Serve at once.
NOTE: 1) To make Tomato Fettuccini add to Pasta Dough recipe 1 teaspoon of tomato paste to eggs before mixing with flour. For a strong tomato flavor increase paste amount and adding a spoon or two more of flour as needed to compensate for the added moisture.
