Not to brag…but this was seriously one of the best pasta recipes I’ve ever cooked in my life. I’m like to add/change recipes that I find and well…It hasn’t always been successful. Markel politely eats it but never asks for seconds and will be hungry like 1 hour after dinner. >.<
But this time, my old roomie from college came over and I stuck to the recipe (no creative extras). And well, what do you know, the recipe was fantastic. lol No extra veggies, sauces or meats! I would make this recipe again in a heartbeat. It was easy, cheap and freaking delicious.
- 8 oz. fettuccine $0.95 <–I used angel hair because I’m going through a huge Angel Hair Pasta Phase
- 2 Tbsp olive oil $0.32
- 1 Tbsp butter $0.15
- 4 cloves garlic $0.32
- ½ lb. peeled & deveined shrimp (41/50 size) $3.50
- 1 (15. oz.) can diced tomatoes $0.69
- ¼ tsp crushed red pepper flakes $0.02
- ¼ tsp salt $0.02
- Freshly cracked pepper to taste $0.05
- Handful fresh parsley $0.22
- Bring a large pot of water to a boil, add the pasta, and continue to boil for 7-10 minutes, or until tender. Drain the pasta in a colander.
- While the pasta is cooking, add the olive oil and butter to a large skillet and place over medium heat. Mince the garlic while waiting for the butter to melt.
- Rinse the shrimp with cool water and allow the excess water to drain away. Add the shrimp and minced garlic to the skillet. Saute the shrimp and garlic for 3-5 minutes, or just until the shrimp turns opaque and slightly pink (no longer grey and translucent). Remove the shrimp from the skillet and set it aside until later.
- Add the can of tomatoes with juices to the skillet, along with the crushed red pepper flakes, salt, and some freshly cracked pepper. Stir to combine and let the sauce simmer over medium heat for about five minutes.
- When the sauce has thickened slightly, add the cooked and drained pasta. Toss to coat in the sauce. Add the cooked shrimp back to the skillet and toss to combine with the pasta. Taste and adjust the salt if needed.
- Roughly chop a handful of parsley leaves and sprinkle over top before serving.
i added a little asparagus in there for a green veggie. xo