This shrimp fettuccini in white wine tomato sauce features fire roasted tomatoes and a hint of oregano, making it a refreshing change of pace. Plus, it’s ready in under 30 minutes.
Lately, my menu planning has been a bit uninspired. It’s normally something that comes really easily to me, but over the past month or so I’ve gotten pretty bored with my normal go-to recipes and it’s been too hot to actually cook anything serious in the kitchen.
When I found shrimp on sale last week, I immediately went for it, because shrimp isn’t cheap, and I normally won’t splurge on anything that’s over ten dollars a pound unless it’s a special occasion. Of course, I had to figure out what to make still, so I went through my unpublished recipes and found this recipe with a white wine tomato sauce.
The first time I made this recipe, we were living in Kazakhstan, and I’m sure I chose the oregano to flavor the dish because it was all I could find at the time. Normally, I would go with basil, but I’m so glad that necessity pushed me out of my comfort zone. The result was a refreshing, Mediterranean-inspired white wine tomato sauce. It was light and perfect for the shrimp.
I’ve made it a few times since, and it’s been delicious ever time. But, this time, I used a can of the fire roasted tomatoes that I’ve been stocking up on at Aldi, and I think it really pushed the flavor to a new level. Of course, you can still use a can of regular diced tomatoes and be more than happy with the results, but I think you’ll love it even more with the fire roasted. Ultimately, it’s up to you.
If you like this recipe, I know you’ll love my bucatini with sweet onion and pancetta. It’s inspired by a restaurant dish I had in Chicago and it’s a great change of pace from your usual pasta recipe.
- 12 ounces fettuccine pasta
- 2 tablespoon olive oil
- 3 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 pound peeled and deveined large shrimp (31/40 count)
- 1/2 cup dry white wine
- 1 15-ounce can fire-roasted diced tomatoes
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- Cooking pasta according to package directions for al dente in a large pot of salted, boiling water. Drain when ready.
- In a large skillet or frying pan, heat olive oil to medium-high. Add garlic and red pepper flakes and heat until fragrant, about 30 seconds. Add shrimp and sauté until pink on both sides, flipping shrimp once, about 2 minutes.
- Add wine, tomatoes and oregano. Reduce heat and simmer until pasta is ready, about 5 minutes.
- Add drained pasta to skillet and toss to evenly coat pasta with sauce.
- Top with fresh parsley before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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