Tomato Shrimp Scampi Fettuccine

Ingredients · 4 servings

• 400 gFettuccine
• 45 gOlive oil
• 12 gGarlic cloves
• 300 gPlum tomatoes
• 80 gVermouth
• 40 gCooking wine
• 15 gLemon juice concentrate
• 8 gSugar
• 40 gScallions
• 400 gShrimp
• 2 gRed pepper flakes
• 10 gBasil
• 40 gParmesan cheese

Equipment

stovetop, colander, large pot, skillet, tongs, wooden spoon

Instructions

1. 1
   Cook pasta

   Bring a large pot of water to a boil, add the fettuccine, and cook until tender but still firm, then drain and keep warm. · 8 min

   What to look for: noodles flexible yet firm

2. 2
   Saute garlic tomatoes

   Heat olive oil in a large skillet over medium heat, add the garlic cloves, sauté briefly, then add the plum tomatoes and cook until softened. · 7 min

   What to look for: garlic fragrant and tomatoes breaking down

3. 3
   Simmer sauce

   Pour in the vermouth, cooking wine, lemon juice concentrate, and sugar, then simmer gently to meld flavors and slightly reduce. · 6 min

   What to look for: sauce slightly thickened

4. 4
   Cook shrimp

   Add the scallions, shrimp, and red pepper flakes to the skillet and cook until the shrimp turn pink and opaque. · 3 min

   When it is done: Shrimp are done when opaque and reach about 63°C or 145°F internally.

5. 5
   Finish sauce

   Stir the basil and parmesan cheese into the sauce until the cheese melts and the herbs are evenly distributed. · 1 min

   What to look for: sauce glossy with melted cheese

6. 6
   Toss and serve

   Add the cooked fettuccine to the skillet, toss to coat evenly with the sauce, then serve immediately in shallow bowls. · 2 min

   What to look for: pasta evenly coated