• Cooking Time: 15
  • Servings: 2 generous
  • Preparation Time: 5


A friend gave me this recipe because I was always nervous cooking pasta for Italian guests. During that charter, this recipe gave me great reviews. For long sail passages where it was impossible to cook, I often used this recipe to create a great meal quickly once we anchored...it was always a winner


  • 4 tablespoons extra-virgin olive oil; more for finishing
  • 3 large garlic, very thinly sliced
  • 8 oz medium shrimp, peeled and deveined, or large shrimp halved
  • 1/2 teaspoon grated orange zest
  • Kosher salt and fresh ground pepper
  • 1/2 cup white wine
  • 14-1/2 oz can whole tomatoes, drained and roughly chopped
  • 8 oz dried fettuccine
  • 3 tablespoons chopped fresh flat leaf parsley


  • Bring a large pot of salted water to boil for cooking the pasta. In a large skillet over low heat, combine 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; season with salt and pepper. Raise the heat to medium high and sear the shrimp quickly just until they turn pink, about 1 minute on each side...they don't need to be cooked through at this point. Add the wine and let it simmer for 1 minute. Stir in the tomatoes and cook until heated through. Set aside over very low heat if the pasta is not ready yet. Meanwhile, cook the pasta until just tender. Reserve 1/2 cup of the cooking water and than drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved cooking liquid to the skillet. Gently simmer for a few minutes so the flavors meld and the pasta can drink up the sauce. Stir in the parsley, taste for salt and pepper and serve warm with a drizzle of extra-virgin olive oil.

Categories: Dinner  Lunch 
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