Fettuccine with Shrimp & Garlic

Fettuccine with Shrimp & Garlic
Photo by Scott Phillips


  • ½ cup dry white wine
  • Kosher salt and freshly ground black pepper
  • ½ tsp. grated orange zest
  • 3 large cloves garlic, very thinly sliced
  • 14-½-oz. can whole tomatoes, drained and roughly chopped
  • 8 oz. medium shrimp, peeled and deveined, or large shrimp, halved
  • 4 Tbs. extra-virgin olive oil; more for finishing
  • + 2 more ingredients
    • 8 oz. dried fettuccine or spaghetti
    • 3 Tbs. chopped fresh flat-leaf parsley

Bring a large pot of salted water to a boil for cooking the pasta. In a large skillet over low heat, combine the olive oil and garlic. Cook gently, stirring, until the garlic is just fragrant and beginning to turn golden, 2 to 4 minutes; don't let it brown or crisp. Add the shrimp and zest; seaso...

View full recipe at Fine Cooking


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