Fettuccine Caprese

Submitted by Mon Fifi

"I was on a short trip to Montreal and while there visited this lovely Italian Bistro. This is the dish I ordered and it was so delicious and bursting with flavour, I dreamt about it for 2 weeks. I felt the need to call the chef to tell him how much I enjoyed it and when I told him I was from Toronto, he asked me if I wanted the recipe!"

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 6

ingredients

• 1 (8 ounce) package fresh fettuccine
• 1 tablespoon olive oil
• 4 fresh garlic cloves, minced
• 1 tablespoon butter
• chopped green onion
• 2 tablespoons anchovy paste
• 1 cup sliced mushrooms
• 1 lb shrimp, peeled and deveined
• 1⁄2 cup white wine
• 2 tablespoons fresh parsley
• 1 tablespoon fresh oregano
• 1⁄2 teaspoon crushed red pepper flakes
• 1 diced plum tomatoes or (28 ounce) can diced italian tomatoes
• fresh shaved parmesan cheese

directions

1. Cook fettuccine noodles until al dente.
2. Meanwhile, saute oil, garlic, butter, onions, mushrooms, anchovy, and shrimp about 5 minutes.
3. Add wine, parsley, oregano, red pepper and tomatoes.
4. Simmer for 8-10 minutes.
5. Toss with fresh shaved parmesan and serve.

Reviews

[Karen Elizabeth]

I really enjoyed this, it was very easy to prepare and delicious!!! I didnt cook my shrimp for quite as long as in the recipe, I added them with the tomatoes and gently poached for a few minutes. Lacking mushrooms, I used a small zucchini, sliced, I'll try it again with mushrooms. I used my own oven-roasted tomatoes, and overall, this was really good. I tossed the pasta and sauce together before serving. A real winner, thanks for sharing Mon Fifi!