Garlic Pepper Shrimp Fettuccine

  By bbqspot  ,     

July 21, 2016

  • Yields: 4 Servings



Measuring Cups

Measuring Spoons

Large Stainless Steel Saucepan


Plastic Wrap


4 Qts. Cold Water

2 Tbsp Kosher Salt

1 lb. Fettuccine Pasta, dry


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*



1Place the water in saucepan over high heat and bring to a fast boil.

2Add the salt.

3Add the pasta all at once and immediately stir with tongs to separate, continue to stir every minute to keep pasta pieces separate.

4It 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.

5Transfer the pasta to a large colander and drain off the cooking water.

6Rinse the pasta with cold water to stop the cooking process.

7Transfer pasta to a platter, cover with plastic wrap and reserve.

8Rinse the saucepan.


1Combine the olive oil, wine and lemon juice and Rub Some Chicken Rub in the same saucepan.

2Set the pan over high heat.

3Bring to a boil.

4Reduce heat to medium low.

5Cook to reduce the sauce to 1½ cups.

6Add the shrimp to the sauce and let simmer for about 15 seconds.

7Add 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.

Alternative Pairings

Rub Some Fish™

Patrick McDonnell Photography

2017-03-21T23:36:11-05:00Comments Off on Garlic Pepper Shrimp Fettuccine