This is a super simple dish to make, especially when you are a busy writer who still wants to eat well! There is no measuring anything. Use herbs to your discretion and taste. I like this dish mildly spicy. It takes less than 30 minutes prep to table.
- Box of tagliatelle (fettuccine) pasta of your choice
- 1/2 lb shrimp or as you wish (fresh peeled and deveined )
- 1 to 1/2 Cups dry white wine (Pinot Grigio/ Pinot Gris or a Chablis)
- 1 Red bell pepper (chopped)
- 1 Shallot (chopped)
- 1 – 2 Garlic cloves (finely chopped)
- Cajun seasoning – start with 1/2 teaspoon and take it from there (substitute: use Hungarian spicy paprika OR sweet paprika with some cayenne pepper)
- Hand full flat leaf parsley (finely chopped)
- 1 – 2 tbs of real butter
- Optional: cheese – use freshly grated gruyère – not too much
- Toss shrimp with cajun seasoning and set aside
- Heat water with salt (I use the palm of my hand to measure, a tablespoon) and some olive oil
- Melt butter over medium to high heat (don’t brown!)
- Add shallot and bell pepper. Cook till shallot is glassy.
- Add garlic and stir for a minute or so
- Add white wine and simmer until bell pepper is just about tender (taste to check)
- Salt/ pepper to taste
- Toss in shrimp, simmer 4 – 5 minutes (overcooked shrimp is tough!)
- Add parsley in the last 2 minutes.
- Turn off heat.
- Meanwhile cook pasta per directions (al dente preferred) and try to time it so both are ready at the same time.
- Scoop pasta directly into the shrimp and white wine sauce
- Toss pasta and sauce until coated well.
- Serve & enjoy! (Pair with remaining white wine)
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