shrimp fettuccine

Something strange is happening with my taste buds.  I have never classified myself as a seafood eater.  In fact, up until the past few months, I've done everything in my power to stay away from it.  But, something has changed.  I'm not sure why or how, but I can tell you that I don't hate it!

We've been eating a fair amount of salmon lately [cooked a few different ways, so I'll share those recipes later], but I decided to get adventurous and add shrimp to our palate.  It's been at least a year since my last shrimp tasting [unless you count the couple of shrimp tossed across the large cooking space at hibachi restaurants], so I decided to cook the shrimp into something, just incase it was overly fishy tasting.  Let me tell you, it was delectable!  And SOOO easy!

Shrimp Fettuccine Recipe

Ingredients:
8 oz fettuccine pasta
2 tbs olive oil
2 tsp minced garlic
16 oz medium shrimp, peeled & deveined, thawed
1/2 cup Gia Russa Tomato Bruschetta Topping
1/4 tsp (or more) crushed red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1/2 cup chicken broth
1 cup cherry tomatoes, halved
4 cups baby spinach
1/4 cup (or more) + some for sprinkling Parmigiano Reggiano Cheese, finely grated

(makes about 4 servings)

Directions:
Boil water in a sauce pan with a splash of olive oil [the olive oil will help keep the noodles from sticking together].  Once water is boiling, add noodles and continue boiling for about 10 minutes, or until the noodles are soft.

While you are waiting on the water to boil, heat a large saute' pan with the olive oil and garlic.  Cook until the garlic begins to brown.  Next, on medium heat, add the bruschetta topping, shrimp, red pepper flakes, tomatoes, salt, and pepper.  Let the wonderful mixture bubble.  Carefully stir the mixture to ensure all of the ingredients are combined.  After about 2 minutes, add the chicken broth.  You might fear that the mixture has become too liquidy -- stop worrying and sip some wine while you wait about 5 more minutes while everything bubbles together.  Reduce your heat to low and add the 1/4 cup of cheese and spinach.  Let it bubble for a few more minutes, allowing the cheese to melt and the spinach to wilt slightly.  Your noodles should be finished cooking by now.  Strain them, then add the hot fettuccine to the large saute' pan.  Stir everything together one last time.

Scoop the pasta onto dishes, sprinkle with cheese, and enjoy!  Don't forget to remove the tails from the shrimp!