Pasta con Gambas al Ajillo

Ingredientes

• 3/4 pounds fettuccine pasta
• 1 pound extra large shrimp (thawed, peeled and deveined)
• Olive oil for the pan
• Salt and pepper
• 5 tablespoons unsalted butter (divided)
• 8 ounces cremini mushrooms (sliced)
• 6 cloves fresh garlic (minced)
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup white wine (or chicken or vegetable broth)
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped Italian parsley (plus more for garnish)
• Freshly grated parmesan cheese (to serve)

Preparación

1. 1

   In a pot with generously salted water, cook the fettuccine pasta according to package directions until al dente. Reserve some pasta water for later. Drain.

2. 2

   Pat dry shrimp and season with a few drizzles of olive oil, salt (about ½ teaspoon), and ground black pepper.

3. 3

   In a large deep skillet, heat about 2 tablespoons of olive oil over medium-high heat. Cook the shrimp on both sides until cooked through, about 3 minutes per side. Remove from the pan and set aside.

4. 4

   Melt 3 tablespoons of the butter, and saute mushrooms for 2 minutes. Then, add minced garlic and red pepper flakes (if using) for another 1 minute until fragrant. Add white wine and deglaze any brown bits, and simmer until reduced by half.

5. 5

   Toss in the halved cherry tomatoes and cook for another 1 minute.

6. 6

   Add the cooked pasta back into the pan, plus pasta water as needed to build a thin sauce. Season with salt and pepper to taste.

7. 7

   Return the cooked shrimp, along with the remaining 2 tablespoons of butter. Toss to combine and melt the butter to coat the pasta. Finish with chopped Italian parsley.

8. 8

   Serve with grated parmesan cheese on top and garnish with more parsley. Enjoy!