I made this as a quick lunch using pantry staples to get rid of some left over seafood. It only took about 20 minutes to make and the simple flavors are really satisfying. I find it silly to go out and buy ingredients to get rid of other left overs so I love to use things I already have in the pantry or fridge to create a new dish. Sometimes I need to buy other ingredients but there's a weird satisfaction for me to not go to the grocery store.
When it comes to pasta it's key to cook the pasta but keep it slightly firm. Cooks and chefs say cook it until it's "al dente" which in italian literally means "to the tooth". This means that the pasta is cooked but still slightly firm when taken out of the pan. It sounds silly to take out the pasta while it's still hard but then you put it into the sauce pan. Allowing the pasta to finish cooking in the sauce your going to serve with it lets the pasta soak up the flavor of the sauce. If the pasta was really soft and tender when you cooked it more, it would fall apart while you were trying to eat it. Now if your going to serve something really basic like spaghetti with butter and cheese you would cook the pasta to your finished liking because it won't have extra time to cook.
Ingredients:
1/2 jar marinara sauce
2 Tablespoon cream
small handful of fettuccine
Parmesan cheese
3-4 large pre-cooked shrimp per serving
Directions:
1. boil a large pot of salted water.
2. Add fettuccine and cook about 8 minutes. Look at package directions for specific time.
3. In another pan heat up mixture of marinara sauce and cream. Season with salt and pepper and for a little heat add some red chili flakes.
4. Add cooked shrimp and cooked pasta to sauce pan and cook another minute so shrimp heats and pasta soaks up flavor.
5. Place into a bowl to serve and sprinkle some parmesan cheese on top. Feel free to add other veggies or a side of garlic bread.
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