Firm egg noodles coated in a rich, creamy sauce, punctuated with sweet cherry tomatoes and jumbo tiger shrimp… beyond fantastic. Let’s get cooking.
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
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!
Yield: 4 servings