Gamboretti Pasta Recipe
Shrimp, arugula, sun dried tomatoes, fettuccine pasta in a light citrus butter cream sauce. Served with French bread (3 slices).
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Ingredients
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Pasta and Sauce
Main Ingredients
Serving
Method
Pasta Preparation
- 1
Cook Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
Shrimp and Sauce Preparation
- 2
Sauté Shrimp
In a large skillet, melt the butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the heavy cream and lemon juice, stirring to combine. Let it simmer for about 2-3 minutes until slightly thickened. Season with salt and black pepper to taste.
- 4
Combine Ingredients
Add the cooked fettuccine, sautéed shrimp, arugula, and sun-dried tomatoes to the skillet. Toss everything together, adding a bit of the reserved pasta water if needed to loosen the sauce. Cook for an additional 2-3 minutes until the arugula is wilted and everything is heated through.
Serving
- 5
Plate the Dish
Serve the Gamboretti Pasta hot, garnished with additional black pepper if desired. Serve with 3 slices of French bread on the side for dipping into the sauce.