One pot. Little cleanup. Super delicious. Feed a crowd. Could this recipe get any better? We absolutely love this method for quick, delectable pasta dishes. BBQ Shrimp Blend and Italian Herbs Extra Virgin Olive Oil are delicious in this quick cooking comfort dish. The grated parm and spritz of lemon at the end seals the deal!
Time:
20 min.Rating
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Loading...| 12 ounces fettucine (*see note) | |
| 1 onion, thinly sliced (about 2 cups) | |
| 4 cloves garlic, thinly sliced | |
| 2 Tbl BBQ Shrimp Blend | |
| 2 Tbl Italian Herbs Extra Virgin Olive Oil | |
| 2 tsp salt | |
| 4 cups water | |
| 1/2 cup wine | |
| 1 lb peeled, deveined shrimp | |
| Heavy Cream | |
| Freshly grated Parmesan cheese and sliced scallions, for serving | |
| Juice of 1/2 lemon |
| 1. | Combine pasta, onion, garlic, BBQ Shrimp Blend, Italian Herbs Extra Virgin Olive Oil, salt, water and wine in a dutch oven. Bring to a boil over high heat. |
| 2. | Boil mixture, stirring gently and using a lift and turn motion with tongs frequently for 7 minutes. |
| 3. | After 7 minutes, add in the shrimp and continue to gently toss and turn until pasta is al dente, the water has nearly evaporated and the shrimp are cooked through. The shrimp should be firm and opaque pink. The total cooking time for the dish should be about 12 minutes. |
| 4. | Season to taste with salt. Add in 2 Tbl heavy cream and gently stir. Add more cream for a thinner consistency. Serve with a drizzle of Italian Herbs Extra Virgin Olive Oil, scallions, a spritz of lemon and Parmesan. |
| 5. | Note: Hearty linguine and fettucine are good choices for this dish. Be sure to check your package for the weight. Pasta is often packaged as one pound (16 oz). You will need to measure out 12 oz for this recipe and reserve the remaining four oz for another use. |
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