Ingredients

The following ingredients have 1 Servings
  • 2 ounces dry fettuccine ((about 1 cup cooked))
  • 1 tablespoon salted butter
  • 1 clove garlic (, minced)
  • ⅛ teaspoon red chili pepper flakes ((use less if you don't want the shrimp to be too spicy))
  • 6-8 medium shrimp (, peeled and deveined (4-ounces))
  • ⅛ teaspoon kosher salt
  • 1 ½ tablespoon olive oil (, divided)
  • shredded Parmesan cheese (, for topping)

Instruction

  • Fill a medium-sized pot with water and bring to a boil over medium-high heat. Add the fettuccine to the boiling water and cook until the pasta is tender, about 8 minutes. Drain in a colander and transfer the pasta to a bowl. Toss with ½ tablespoon of olive oil so the fettuccine noodles don't stick together and set it aside.
  • Heat 1 tablespoon of olive oil and butter in a 10-inch skillet over medium heat. When the butter has melted, add minced garlic and crushed red pepper flakes and cook, stirring occasionally for 30 seconds.
  • Add the shrimp to the skillet and sprinkle ⅛ of a teaspoon of salt over the shrimp. Cook for 1-2 minutes on one side and with a fork, flip the shrimp over and cook the other side for an additional 1-2 minutes, or until the shrimp is pink and opaque. Remove the skillet from heat.
  • Add the cooked fettuccine to the skillet and top with ½ tablespoon of olive oil.  Toss to combine.  Transfer to a plate or a bowl and top with Parmesan cheese.