Lemon Fettuccine with Shrimp

When Debbie and I visited Vom Fass last week, I purchased a bottle of lemon olive oil in hopes of whipping up some fantastic pasta dish.  Monday night for dinner I did just that and am so excited to share the recipe with you today!
                         Lemon Fettuccine with Shrimp

Debbie is great at making pasta dishes (she's Italian so it's in her blood).  I chatted with her about what exactly she would do with the lemon olive oil before venturing out on my own to make this pasta.  On my way home from work I was replaying our conversation and it occurred to me that adding shrimp would be a wonderful compliment to the dish.  If any of you out there are looking for a meatless dish to fix on Fridays during lent, you might want to add this recipe to your playlist.

Here's What You Need for the Pasta

Fettuccine (I used a 9 oz. package of Buitoni refrigerated fettuccine)

1/4 cup Lemon Olive Oil

Parsley

Lemon

4 Garlic Cloves (minced)

I also used some fresh Parmesan cheese and grated it in the pasta (Sorry, it didn't make the picture).

Here's What You Need for the Shrimp

1 pound of Fresh Shrimp (peeled and deveined)

1 stick of Butter

1/2 teaspoon Oregano Leaves

1 teaspoon Salt

 4 Garlic Cloves (minced)

This whole meal comes together pretty quick.  Quick like Rachel Ray could do this on one of her 30 Minute Meal shows.  Turn on your broiler and get a pot of water with salt boiling on the stove.

First, let's get your shrimp ready.  After they are peeled and deveined, lay them out in a broiler pan.

Melt the butter in a saucepan and add the oregano, salt and garlic.  If you want to kick it up a bit, you could also add a sprinkle of red pepper.  Pour the mixture over the shrimp and turn to coat.

Pop them in the broiler for 5 to 8 minutes.  Shrimp will be pink when done.

While the shrimp is under the broiler, add your lemon olive oil to a saute pan with the garlic.  Heat, without letting the garlic turn brown.  

By this time your pot of water should be boiling.  Add the pasta and cook according to the directions on the package.  When your pasta is finished, reserve a cup of the water.  Place your drained pasta in the saute pan with the olive oil and garlic.  Swish around to get all the pasta coated with the yummy olive oil.

Add the water, 1/4 cup at a time, until you are happy with the wetness.  I used about 1/2 cup total.  Now is also when you can add some grated Parmesan cheese.  There's something about grating cheese that makes me feel like a real cook so I added quite a bit!

Plate your pasta in your bowl and add lemon zest and more grated cheese.  Sprinkle on the chopped parsley.  Grab those wonderfully cooked shrimp and blop them right on top.  

Ta Dah!  Look what you've created!  It tastes wonderfully light and fresh.  I'm a tad bit proud of myself for pulling this dish off without an exact recipe to follow.  Hope you love it as much as we did.

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