Garlic Pepper Shrimp Fettuccine
Large Stainless Steel Saucepan
- PASTA INGREDIENTS
- 4 Qts. Cold Water
- 2 Tbsp Kosher Salt
- 1 lb. Fettuccine Pasta, dry
- ASSEMBLY INGREDIENTS
- 2 Tbsp Rub Some Chicken Rub™
- 1 Cup Olive Oil
- 1 Cup Dry White Wine
- 2 Tbsp Lemon Juice
- 1 lb. x 31/35 count
- Reserved Pasta*
- PASTA DIRECTIONS
- Place the water in saucepan over high heat and bring to a fast boil.
- Add the salt.
- Add the pasta all at once and immediately stir with tongs to separate, continue to stir every minute to keep pasta pieces separate.
- It will take 8 to 12 minutes to cook the pasta to al dente, depending on the thickness of the pasta, test it by tasting until you reach the desired texture. Do not overcook.
- Transfer the pasta to a large colander and drain off the cooking water.
- Rinse the pasta with cold water to stop the cooking process.
- Transfer pasta to a platter, cover with plastic wrap and reserve.
- Rinse the saucepan.
- ASSEMBLY DIRECTIONS
- Combine the olive oil, wine and lemon juice and Rub Some Chicken Rub in the same saucepan.
- Set the pan over high heat.
- Bring to a boil.
- Reduce heat to medium low.
- Cook to reduce the sauce to 1½ cups.
- Add the shrimp to the sauce and let simmer for about 15 seconds.
- Add the Pasta* to the shrimp and continue to cook and toss until the pasta is heated through and the shrimp are cooked, 3 to 5 minutes.
Shrimp is sold by the count per pound: Example 31/35 means 31 to 35 to the pound if you prefer a larger size buy a 21/25 count shrimp.
As a rule, it takes 1 quart of water to evenly cook every 4 ounces of pasta so multiply accordingly.
Aluminum saucepans react negatively with the salt when cooking pasta and with vinegar or citrus and produce off flavors. Use stainless steel pans or enameled pans wherever possible.