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Print this Recipe    Garlic Shrimp

Quick and Easy Pasta and Sauce

1 package fresh fettuccine
1 can stewed tomatoes
1/3 cup olive oil
1 lb shrimp, 41-50 count works well.

3 cloves fresh garlic
fresh basil
fresh grated Parmesan or Romano cheese

The above will serve 3 or 4. Adjust quantities to suit the number
of servings you need. Precook the fettuccine to just befoRE the
al-dente stage and ice it to stop the cooking process. You might
even cook it the day before. If you do, rinse under cold water to
separate strands before adding it to the mix. Put the olive oil
in a large non-stick skillet, add the garlic (minced in a press,
chopped - your choice) and saute for a couple minutes to soften it
and to extract flavor to the oil.

Add the can of stewed tomatoes and heat the mix to simmer stage.
Add the shelled/thawed shrimp (works best if you've let the shrimp
warm up, or have rinsed them under tepid running water just before
using it) and just before it's cooked, add the fettuccine and all
of the coarsely chopped fresh basil. Toss the entire mix until
the shrimp is cooked and the fettuccine is hot. Serve with
fresh-grated Parmesan or Romano, and garlic bread.


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