Aglio & Olio Shrimp Fettuccine
Shrimp sautéed with chilli flakes, aglio & olio (garlic and olive oil) and then tossed with fettuccine pasta and green peas. A light seafood dinner that is perfect for weeknights, dinner parties or a Good Friday feast!
Servings: 4 people
Calories: 715kcal
Equipment
- Stove
- Pasta pot
- Strainer
- Spoon
- Large pan with lid
- Measuring Cups
- Measuring Spoons
- Knife
Ingredients
- 397 g brown rice fettuccine cooked as per package directions
- 400 g large or jumbo shrimp peeled and deveined
- ¼ cup olive oil
- 2 tsp chilli pepper flakes
- 2 cloves garlic minced
- 1 ½ tbsp fresh parsley minced
- 1 cup green peas frozen
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package directions. Rinse well and set aside.
- Over medium heat add the olive oil, garlic and chilli flakes and sautee until the garlic begins to soften.
- Add the peeled shrimp and mix and cover for about 3 minutes. Continue to cook covered until the shrimp have turned pink on the outside and white in the centre. Remove the lid and add the fettuccine, peas, parsley and an additional 2 tbsp of olive oil. Mix well to ensure the pasta is well coated with the olive oil, garlic and chilli flakes. Add salt and pepper to taste.
- Remove from heat and serve with some lemon wedges and fresh parmesan.
Notes
Store leftovers sealed tightly in the fridge for up to 2 days.
Nutrition
Serving: 1serving | Calories: 715kcal | Carbohydrates: 84g | Protein: 31.8g | Fat: 29.6g | Saturated Fat: 4.2g | Cholesterol: 211mg | Sodium: 291mg | Potassium: 431mg | Fiber: 3.7g | Sugar: 2.1g | Calcium: 104mg | Iron: 2mg