Rose Shrimp Fettuccine

Most of the recipes I know have been taught to me by someone I know, or are ideas from dishes I’ve tried at restaurants. Today’s recipe was inspired by a cold, rainy day and a giant Mason Jar filled with tomato sauce.

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You know those days, the ones where you get to sleep in, the ones you’ve been waiting for all week. This recipe came from one of my days off, one of the few times I actually got to turn my alarm off, having no plans for the day. When I finally woke up everything was dark, hardly any light creeping out from the cracks in the seams of the curtains. Still half-asleep I briefly wondered if it was possible to have slept the entire day away. Hearing the sounds of soft rain hitting the window, I’ve always thought there was something calming about the pitter-patter. Dark, grey, rainy days are my favourite, working nights leave me to wake up alone on most days, when it’s raining the house doesn’t seem as quiet and empty. There is something soothing about holding a mug of tea, watching the raindrops trickle down the window. In the background rows of chopped corn run along, one after another until it reaches the line of misty trees at the back of the property. The silhouettes of the trees are slightly blurred by the rain, and every so often flocks of geese fly across the field, lining the sky in a V formation. It’s moments like these that I love, it’s also moments like these that my puppy decides to bark, scaring the life out of me.

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I’d love to pretend like that was the end of this story and then tada! I magically came up with this recipe, but I am probably one of the clumsiest people ever. That loud high pitch bark set off a chain of events that led to this dish, starting with me jumping, spilling my tea all over myself. Placing my now half empty mug on the counter, I grabbed a tea towel laying on the side of the sink, not realizing as I pulled it the edge was stuck under a mason jar of tomato sauce that had been sitting on my counter for months. Now I’m not completely hopeless here, I realized at the last second that the jar was heading towards the edge of the counter and moved my body to the counter to create a wall and stop it from crashing to the floor. While I saved the Mason jar, I slammed my toe into the floorboard. My stubbed toe led me to yell profusely and decide this jar needed to go.

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To be honest I’d been dying to use the tomato sauce since my sister mentioned she had a couple of extra jars. Her Italian mother in law gave her a bunch of homemade jars after canning season, and I’d been harassing her to get my hands on it since. If you guys have access to something like this, it really makes a difference rather then using store bought. If you can only get store bought tomato sauce you’ll have to add in some sugar if you think it tastes too acidic.

Make sure when you are about to cook your shrimp that you don’t just pour the entire bag into the pan. We want to fry the shrimp in the butter and if there is too much liquid in the pan it will start to boil the shrimp in the liquid rather the fry up.

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If you don’t have fettuccine noodles, feel free to use what ever you have. Don’t discard all of your pasta water when draining your noodles. Try to keep a cup of it for the sauce. Pasta water is full of starch, which will help your sauce adhere to the noodles better when you are eating, instead of slipping off.

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Rose Shrimp Fettuccine

 

Shrimp:

400 g of shrimp peeled and deveined (about a cup of shrimp)

Marinade ingredients:

2 tablespoon olive oil

2 tablespoon white vinegar

1 tablespoon lemon juice

2 drops hot sauce

2 cloves of garlic sliced

Fry ingredients:

2 cloves of garlic minced

2 tablespoon butter

 

Rose Fettuccine

1/2 package of fettuccine pasta

Sauce:

3 cups tomato sauce

1 medium onion diced

3 cloves garlic minced

1 tablespoon salt

1 teaspoon pepper

1 teaspoon sugar

1 table spoon basil chiffonade

2/3 cup grape tomatoes cut in half

1 tablespoon shrimp butter

1/2 cup pasta water

3/4 cup heavy cream

1/4 cup fresh grated parmesan

 

Instructions:

Mix all of the shrimp marinade ingredients and place into a bag with the shrimp, let sit for at least 30 min

While shrimp is marinating, prepare the sauce. In a large pan add tomato sauce, onions, garlic, salt, pepper, sugar, basil and grape tomatoes, cook over medium heat with the lid on for 40 minutes stirring occasionally.

After the shrimp is done marinating, in a large pan, heat on medium-high add 2 tablespoons of butter. When butter is almost melted add garlic, once this mixture is bubbling and you can smell the garlic add in the shrimp, cooking for 1-2 minutes on each side. Be mindful not to overcook the shrimp, once it turns opaque and pink you’ll know it’s done. Once cooked set shrimp to the side and add 1 tablespoon of remaining butter/garlic mixture into the pasta sauce.

When there is 10 minute left for the pasta sauce, cook your fettuccine noodles according to the instructions on the package. Before draining add 1/2 cup of pasta water to the pasta sauce. Add a tiny bit of olive oil to drained pasta to keep from sticking to each other while you finish the sauce.

Once pasta water has been added to the sauce let it cook until the timer is done. Add the cream and cheese and stir. Once combined add in noodles and shrimp.

Serve and enjoy!

Serving tips:

If  you are serving this in a big bowl I like to use my fork to spin in a circle with the pasta in the bowl 2-3 times to create little circle rosettes. I also like to grab 6-8 pieces of shrimp from the pasta just to lay on top with a sprig of fresh basil. I then keep the extra grated Parmesan on the side. If I’m serving individual plates I like to create a tall spiral of pasta on each plate and then put 3-4 pieces of shrimp on the side of the pasta tower, sprinkling with Parmesan on the top of the tower.

If you don’t like shrimp, you can totally leave it out of the recipe and the pasta will still taste good, or you could substitute it for chicken.

If you are a vegetarian adding in mushrooms or olives at the very beginning with the grape tomatoes would be a nice addition. Either halved button mushrooms or sliced cremini mushrooms would taste good. If you’re going to add olives be mindful to reduce the amount of salt in the recipe to accommodate for the brininess of the olives

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Happy Cooking guys!

 

 

 

 

 

 

 

 

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