Bitchin Kitchens Fettuccine Rose with Shrimp

• Seafood

  • 10 Tiger shrimp, jumbo

• Produce

  • 20 Cherry tomatoes
  • 1 clove Garlic
  • 1 handful Parsley, fresh

• Pasta & Grains

  • 500 g Egg-based fettucine

• Baking & Spices

  • 1 Pepper, Freshly cracked
  • 1 Sea salt

• Dairy

  • 15 2 cups cream
  • 2 tbsp Butter, unsalted

• Other

  • 1/4 cup Parmigianno

Found on what2cook.net

Ingredients

• 2 tablespoons unsalted butter
• 20 cherry tomatoes, halved
• 1 clove garlic, minced
• 2 cups cream (15%)
• handful fresh parsley, finely chopped
• 10 jumbo tiger shrimp
• 500g egg-based fettucine
• 1/4 cup parmigianno
• Sea salt, to taste
• Freshly cracked pepper, to taste

Directions

• Heat butter in a saucepan on medium heat. Add minced garlic and cherry tomatoes. Sauté the tomatoes until they soften and release their juice (about 5-8 minutes). Add cream and a handful of finely chopped parsley. Bring to a slow boil over medium heat (about 10 minutes). Add tiger shrimp (de-veined) and cook for 5 more minutes. Add sea salt and cracked pepper to taste.
• Boil the fettucine to al dente, top with sauce and lots of freshly grated Parmesan. Enjoy!