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Fettuccine with Shrimp and Tomato

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This is a simple, quick and outstandingly delicious meal from Stanley Tucci, an actor, cookbook author and Italian food enthusiast. If you don’t have marinara sauce in the freezer, he says it will take about 30 minutes to prepare before proceeding with the rest of the recipe. If you have the marinara sauce already made, just warm it on the stove before adding the shrimp. Tucci suggests serving the pasta with a light or medium white wine.

Prep Time 20 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • Kosher salt and freshly ground pepper
  • 1 lb. (500 g) fettuccine
  • 1/4 cup (2 fl. oz./60 ml) plus 1 Tbs. olive oil
  • 2 garlic cloves, cut in half
  • 1 lb. (500 g) large shrimp, shelled and deveined
  • 1/2 cup (4 fl. oz./125 ml) dry white wine
  • 4 cups (32 fl. oz./1 l) warm marinara sauce
  • 2 fresh basil leaves

Directions

Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package instructions.

Meanwhile, in a large sauté pan over medium-high heat, warm 1/4 cup (2 fl. oz./60 ml) of the olive oil. Add the garlic and cook to flavor the oil but do not let the garlic brown, about 2 minutes. Add the shrimp and cook, stirring constantly, until they turn pink, about 1 minute. Add the wine and simmer, allowing the shrimp to absorb the wine, about 1 minute. Stir in the marinara and basil, and season with salt and pepper. Reduce the heat to medium-low and gently simmer the sauce until the shrimp are cooked through but not chewy, about 5 minutes.

Drain the pasta and place in a serving bowl. Toss with the remaining 1 Tbs. olive oil. Distribute the pasta equally among 4 dinner plates. Top with equal portions of the sauce and shrimp and serve immediately. Serves 4.

Variations: Here is a simple and very tasty variation on this dish that does not call for marinara sauce. Follow the basic recipe, adding 1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley and 1/4 cup (1/3 oz./10 g) chopped fresh basil to the shrimp. Toss the pasta with the sauce, along with an additional 1/4 cup (2 fl. oz./60 ml) olive oil. Cover and set aside for 5 minutes to allow the pasta to absorb the flavor of the sauce.

Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)

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