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RECIPE
17 INGREDIENTS16 STEPS25MIN

Shrimp Fettuccine Pasta and Fresh Mozzarella

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1 Ratings
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Ever notice how the pasta dish you eat in an Italian restaurant is better than the one you make at home? No more! Here’s how to cook pasta like a pro. First, make a perfectly balanced sauce. Next, cook the pasta in salty water. Suddenly, the corner Trattoria has nothing on you!

25MIN

Total Time
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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4 cloves
8 oz
Fettuccine
1/2 cup
Shallots
1/3 cup
1/2 tsp
Crushed Red Pepper Flakes
1 cup
Leeks
1/4 cup
Whipping Cream
1/2 cup
White Cooking Wine
1 Tbsp
1 tsp
2 Tbsp
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Nutrition Per Serving
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CALORIES
1464
FAT
54.0 g
PROTEIN
102.0 g
CARBS
145.8 g

Directions

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Step 1
Mince the Garlic (4 cloves) and Shallots (1/2 cup) and set aside. Slice Leeks (1 cup) in half lengthwise, then place flat end of leeks on board and thinly slice across. Set aside.
Step 2
Remove Fresh Basil (1/3 cup) leaves from stems and discard stems. Set aside three whole basil leaves for garnish. Roll remaining leaves together and slice quarter inch slices across. Set aside.
Step 3
Slice the Fresh Mozzarella Cheese Ball (3/4 cup) in half, and set aside.
Step 4
Bring eight cups of water to a boil with Salt (1 Tbsp) in a large saucepan. When water boils, add Fettuccine (8 oz) and cook for twelve minutes.
Step 5
After two minutes of cooking, continue to separate the noodles with tongs every three to four minutes to prevent the noodles from sticking.
Step 6
Reserve a quarter cup of pasta water for the sauce. Drain pasta and return to large saucepan. If pasta is cooked before sauce is done, drain and toss with a little olive oil to avoid sticking until plating.
Step 7
Dry Shrimp (20) with paper towels. Heat large saute pan over medium-high heat. Season shrimp with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) on both sides. Add Olive Oil (1 Tbsp) to the pan and swirl to evenly coat the bottom.
Step 8
Carefully add the shrimp to the pan in a single layer. Cook for one minute on both sides and remove shrimp from pan to a plate. Keep warm.
Step 9
Increase pan heat to medium high. Add Olive Oil (1 Tbsp) , garlic, shallots, leeks, Crushed Red Pepper Flakes (1/2 tsp) , Dried Oregano (1/2 tsp) , Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) . Cook all together for one minute, stirring frequently.
Step 10
Deglaze your pan with White Cooking Wine (1/2 cup) .
Step 11
Add Canned Crushed Tomatoes (3 1/3 cups) , half of the Sun-Dried Tomatoes (1.5 oz) , sliced basil, Whipping Cream (1/4 cup) and reserved pasta water. Bring to a boil and reduce heat to medium.
Step 12
Cook for five minutes, stirring frequently.
Step 13
Reduce the temperature of the sauce to low. Add pasta, shrimp, and Fresh Mozzarella Cheese Ball (3/4 cup) . Toss just until the cheese is heated through but not melted. Turn heat off, remove shrimp for easier plating.
Step 14
Place the shrimp evenly between two plates in a single circular layer centered on the plate. Reserve four shrimp for garnish. Using tongs, grab a single portion of pasta. Twirl pasta around the tongs and then center it with height over the shrimp.
Step 15
Place cheese and sundried tomatoes on each plate and drizzle sauce on pasta. Take two shrimp and hook them together. Place on top of the pasta. Hand tear remaining basil leaves and sprinkle over pasta and shrimp.
Step 16
Serve and enjoy!

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Nutrition Per Serving
Calories
1464
% Daily Value*
Fat
54.0 g
69%
Saturated Fat
26.2 g
131%
Trans Fat
0.4 g
--
Cholesterol
499.9 mg
167%
Carbohydrates
145.8 g
53%
Fiber
17.1 g
61%
Sugars
35.6 g
--
Protein
102.0 g
204%
Sodium
6396.2 mg
278%
Vitamin D
0.5 µg
2%
Calcium
909.6 mg
70%
Iron
14.5 mg
81%
Potassium
3100.8 mg
66%
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