Recipe

Shrimp Fettucini Recipe

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Ingredients

2 tbsps cornstarch (or about 4 tbs. flour) .
4 fresh garlic cloves (finely minced or smashed) .
2 chicken bouillon cubes .
1/2 lb raw shrimp .
1 tsp salt .
1 tsp onion powder .
2/3 c grated cheddar cheese .
16 oz fettuccine (one medium sized box) .
2 tbsps olive oil .
2 c whole milk

Directions

Step #1 Warm the milk on low heat in a medium-sized saucepan.
Step #2 Once warm, & bouillon cubes, salt, add the garlic, & continue to heat on low heat, onion powder, stirring every once in awhile.
Step #3 Peel & de-vein the shrimp.
Step #4 Fill pasta pot with enough water to boil the fettucini & heat on high (eventually to a boil).
Step #5 Add the olive oil to the pasta pot.
Step #6 At the same time, raise the heat on the milk mixture to medium, add the cheese, & slowly stir in the the corn starch.
Step #7 Try to avoid clumping.
Step #8 Adjust heat as necessary to carefully bring the sauce to a boil.
Step #9 The goal is for both to finish at about the same time.
Step #10 Use extra corn starch if necessary to adjust thickness of sauce.
Step #11 Ensure you allow it to boil momentarily between addtions to allow it to congeal sufficiently.
Step #12 Add the shrimp to the sauce & allow the sauce to carefully boil for approximately 7 or 8 mins with the shrimp in it.
Step #13 When the pasta pot is at a boil, ensuring all of it is submerged, add the fettucini, & continue to boil it to completion.
Step #14 Bear in mind that fettucini cooks much faster than spaghetti, so avoid overcooking.
Step #15 I generally remove it as soon as possible after it loses the rubbery texture (assuming you started with dried fettucini as opposed to fresh made).
Step #16 Strain, but do not rinse the fettucini & divide onto dinner plates in suitable portions.
Step #17 Pour the shrimp/sauce mixture onto the pasta portions, being careful to equally divide the shrimp!, & serve.
Enjoy the Shrimp Fettucini recipe