Fettuccine Rose With Shrimp
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, de-veined
500g egg-based fettuccine
1/4 cup Parmesan cheese
Sea salt, to taste
Freshly cracked pepper, to taste
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 parsley. Bring to a slow boil over medium heat (about 10 minutes). Add tiger shrimp and cook for 5 more minutes. Add sea salt and cracked pepper to taste.
Boil the fettuccine to al dente, top with shrimp and sauce and lots of freshly grated Parmesan. Note: no matter how broke you are, never use powdered cheese! Hint: if it doesn’t need to be refrigerated, it isn’t cheese.