Shrimp Fettuccine with Garlic and Sundried Tomatoes
Serves: 4 servings
  • 2 TBSP olive oil
  • 2 TBSP butter
  • 1 lb. shrimp, shelled and deveined
  • 1 lb. fettuccine (or spaghetti, or other long pasta)
  • 5-6 cloves garlic, peeled and thinly sliced
  • ¼ cup sundried tomatoes, packed in olive oil, chopped
  • ¼ cup kalamata olives, chopped
  • 1 tsp. anchovy paste (or 1-2 anchovy fillets)
  • ½-1 tsp. red pepper flakes, to taste
  • 1 red bell pepper, sliced
  • 1 TBSP white wine vinegar
  • 5 oz. baby spinach
  • ¼-1/2 cup parmesan cheese, plus more for serving
  • ¼ cup fresh chopped Italian parsley, plus more for garnish
  1. Bring a large pot of salted water to a boil for the pasta. If your shrimp is frozen, thaw, rinse, and drain it well. Pat shrimp thoroughly dry with paper towels, and season lightly on both sides with a pinch of salt.
  2. Heat a large saute pan over medium-high heat, and add the olive oil. Saute the shrimp for about 1 minute per side, or until pink and just barely opaque all the way through. Remove the shrimp from the pan, and set aside. (Don't worry if it's slightly under-done, as it will be added back to the pan later.)
  3. Reduce the heat to medium, and add the butter and garlic. Saute for 3-4 minutes, stirring frequently, until the garlic just starts to turn golden. Be careful not to let it burn.
  4. While the garlic cookes is a good time to drop the pasta in the boiling water. Cook according to package directions until just barely al-dente. Before draining, reserve a ladle full of the pasta water.
  5. While the pasta cooks, add the sundried tomatoes, olives, anchovy paste, and ½ tsp. red pepper flakes to the pan with the garlic and stir for about a minute. Add the red bell pepper, and cook for one minute more. Add the white wine vinegar and spinach, and stir until the spinach is wilted.
  6. Once the pasta is done, drain it (be sure to reserve a little of the cooking liquid), and add the pasta to the pan, along with the shrimp, ¼ cup parmesan cheese, and parsley. Toss everything to combine, adding a couple TBSP of the pasta water if necessary to help coat the pasta and keep it from being too dry.
  7. Taste, and adjust the amount of parmesan and red pepper flakes as needed. Serve immediately with extra parmesan cheese, and more parsley for garnish.
This dish comes together surprisingly quickly. I suggest getting your mise en place on, and having everything ready to go before you begin. This makes the rest of the cooking a breeze. (Trust me, there's nothing worse than scrambling to chop something while your garlic burns or your pasta needs draining.)

I made this recipe for the family a few weekends ago, and doubled the recipe. If you want to make a larger amount, I found it easier to cook the shrimp in two batches, then continue with the recipe as written. (Also, plan on having a very large bowl, or a couple of bowls, at the ready for mixing everything at the end --that is a LOT of pasta!)

Leftovers (if there are any) can be kept in the fridge for up to a week.
Recipe by Will Cook For Friends at