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!
397gbrown rice fettuccinecooked as per package directions
400glarge or jumbo shrimppeeled and deveined
1/4 cup olive oil
2tspchilli pepper flakes
1 1/2tbspfresh parsleyminced
2 tbsp olive oil
salt and pepper to taste
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.
Store leftovers sealed tightly in the fridge for up to 2 days.