Shrimp Makaronatha Recipe
Shrimp sautéed with onion, garlic, tomato, white wine and baby clams, served with fettuccini and garlic bread
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Ingredients
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Main Ingredients
Vegetables and Aromatics
Liquids and Seasonings
For Garlic Bread
Method
Pasta Preparation
- 1
Cook Fettuccini
In a large pot of salted boiling water, cook the fettuccini pasta according to package instructions until al dente. Drain and set aside.
Shrimp and Sauce Preparation
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- 3
Add Tomatoes and Wine
Add the diced tomatoes and cook for 2-3 minutes until they start to soften. Pour in the white wine, stirring to combine, and allow it to simmer for about 5 minutes.
- 4
Cook Shrimp and Clams
Add the shrimp to the skillet and season with salt, black pepper, and red pepper flakes. Cook for 3-4 minutes until the shrimp turn pink. If using canned clams, add them during the last minute of cooking. If using fresh clams, add them and cover the skillet until they open.
- 5
Combine with Pasta
Once the shrimp and clams are cooked, add the drained fettuccini to the skillet. Toss everything together to ensure the pasta is well coated with the sauce. Cook for another 2 minutes on low heat.
- 6
Garnish
Remove from heat and sprinkle with chopped parsley.
Garlic Bread Preparation
- 7
Prepare Garlic Butter
In a small bowl, mix the softened butter with minced garlic and chopped parsley until well combined.
- 8
Toast Bread
Slice the loaf of bread in half and spread the garlic butter mixture evenly on both halves. Place the bread on a baking sheet and toast under the broiler for 2-3 minutes, or until golden brown.
