Imagine a dish so fresh, so vibrant, and so incredibly easy to make that it transforms your weeknight dinner into a restaurant-worthy experience. This Shrimp Fettuccine with No-Cook Tomato Sauce is your ticket to a quick, delicious meal that captures the essence of Italian cuisine without hours of complicated preparation. With juicy shrimp, burst-in-your-mouth cherry tomatoes, and a sauce that requires zero cooking, you'll be serving up a culinary masterpiece in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces fettuccine
- 1 pound shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the cherry tomatoes under cold water, then slice them in half. Peel and devein the shrimp if not already done. Mince the garlic cloves and chop the fresh basil. Set everything aside.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the no-cook tomato sauce. In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, and chopped basil. Drizzle the olive oil over the mixture and season with salt and pepper to taste. Gently toss everything together until well combined. Let the sauce sit for a few minutes to allow the flavors to meld.
- Once the fettuccine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Do not rinse the pasta, as this will help the sauce adhere better.
- Add the drained fettuccine to the bowl with the no-cook tomato sauce. Toss gently to combine, ensuring that the pasta is well coated with the sauce. If the mixture seems dry, add a little of the reserved pasta water until you reach your desired consistency.
- In a large skillet over medium-high heat, add a drizzle of olive oil. Once the oil is hot, add the shrimp in a single layer. Season with salt and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat.
- Carefully add the cooked shrimp to the fettuccine and tomato sauce mixture. Toss gently to combine, ensuring the shrimp are evenly distributed throughout the pasta.
- Serve the shrimp fettuccine immediately, garnishing with additional fresh basil if desired. Enjoy your delicious Italian meal!
Tips
- For the most flavorful shrimp, pat them completely dry before cooking to ensure a perfect golden sear.
- Use the freshest cherry tomatoes you can find - they're the star of the no-cook sauce!
- Don't overcook the shrimp - they're done as soon as they turn pink and opaque.
- Reserve some pasta water before draining - it's liquid gold for creating the perfect sauce consistency.
- For an extra flavor boost, try adding a pinch of red pepper flakes to the tomato sauce.
- Use high-quality extra virgin olive oil to enhance the sauce's flavor.
- If you're short on time, you can use pre-peeled and deveined shrimp to make preparation even faster.
- Serve immediately for the best texture and temperature - this dish is best enjoyed fresh!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 220mg
