Recipe of the Week: Shrimp Fettuccini in White Wine Tomato Sauce
12 ounces fettuccine pasta
2 tablespoon olive oil
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes (optional)
1 pound peeled and deveined large shrimp (31/40 count)
1/2 cup dry white wine
1 15-ounce can fire-roasted diced tomatoes
1/2 teaspoon dried oregano
1/4 cup chopped fresh parsley
Cooking pasta according to package directions for al dente in a large pot of salted, boiling water. Drain when ready.
In a large skillet or frying pan, heat olive oil to medium-high. Add garlic and red pepper flakes and heat until fragrant, about 30 seconds. Add shrimp and sauté until pink on both sides, flipping shrimp once, about 2 minutes.
Add wine, tomatoes and oregano. Reduce heat and simmer until pasta is ready, about 5 minutes.
Add drained pasta to skillet and toss to evenly coat pasta with sauce.