Ingredients
- ½ cups Olive Oil
- 4 cloves Garlic, Minced
- 1X 14.5 Ounce Cans Diced Tomatoes
- ½ cups Chicken Broth
- 1 pound Raw Jumbo Or Large Shrimp, Peeled And Deveined
- Salt And Pepper, to taste
- Fresh Parsley, Minced
- 1 pound Fettucini, Uncooked
- Fresh ground parmesan cheese (optional)
Cook pasta for half recommended time, rinse, drain, and set aside.
Warm olive oil over medium high heat in a large skillet, then add garlic and tomatoes and allow to simmer for 2-3 minutes. Add uncooked shrimp, cooked pasta, and chicken broth, and toss together for 1-2 minutes. Season with salt and pepper and remove from heat. (Shrimp and pasta will continue cooking in the oven.)
Lay out several overlapping sheets of aluminum foil and pour entire mixture into foil. Drizzle a little more oil on top if it looks dry. Top with fresh minced parsley and wrap tightly in the foil. Place in a baking dish and bake at 350 degrees for 15 to 20 minutes.
Top with fresh grated parmesan cheese if desired.
*Recipe adapted from The Pioneer Woman Blog, by Ree Drummond.
1 comment:
So could you do this with chicken too? It sounds so good, but I'm not usually a big fan of shrimp. Although my husband is, so maybe I could do it half and half?? Anyway, thanks for posting!
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