Pasta Rosa Recipe
Fettuccini pasta cooked to perfection, sautéed with garlic, chicken, 8 jumbo shrimp, and spinach with white wine tomato cream sauce, topped with Parmesan cheese.
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Ingredients
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Pasta
Protein
Vegetables
Sauce
Method
Cooking Pasta
- 1
Bring a large pot of salted water to a boil. Add the fettuccini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Preparing Chicken and Shrimp
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt and pepper, then add it to the skillet. Cook for about 6-7 minutes on each side or until cooked through. Remove from the skillet and let rest for a few minutes before slicing.
- 3
In the same skillet, add the remaining tablespoon of olive oil and add the jumbo shrimp. Sauté for 2-3 minutes until they turn pink and opaque. Remove and set aside.
Making the Sauce
- 4
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Then, pour in the white wine and let it simmer for about 2-3 minutes until reduced by half.
- 5
Add the canned crushed tomatoes, heavy cream, salt, black pepper, and red pepper flakes. Stir well and let the sauce simmer for about 5 minutes until slightly thickened.
Combining Ingredients
- 6
- 7
Slice the cooked chicken and add it back into the skillet along with the sautéed shrimp. Toss everything together to combine.
Serving
- 8
Serve the Pasta Rosa hot, topped with grated Parmesan cheese. Enjoy!
