My fabulous aunt Julie is sooooooo not into cooking but has mastered a couple of really great, easy dishes. The other night she made this delicious meal rather quickly and easily. I felt it only fair to share her secrets with you, since I always find it impressive when someone whips up a major meal in 20 minutes flat.

We made roasted asparagus and garlic bread as the side dishes which were also pretty easy and quick- salad would have been good too.

One key to the ease of the recipe- buy shrimp that is raw, but peeled. You can usually find bags of raw peeled shrimp in the freezer section if you can't get them fresh!




Creamy Garlic Shrimp Fettucine
This recipe will make enough for 4-6 people. Feel free to adjust shrimp/noodle amounts up or down, based on how shrimpy or how noodly you want it to be. We used about equal parts and there were a LOT of shrimp!

Ingredients:

• around 12 oz medium size raw shrimp, peeled
• around 12 oz fettucine noodles
• 1 cup heavy cream
• 2 cloves garlic, minced or smooshed in a garlic press
• 1 Tblsp butter
• 1/2 to 1 cup grated or shaved parmigiano
• salt and fresh ground pepper
• a couple Tblsp parsley for garnish (optional)

Method:

• Put pasta water on to boil and when it boils, cook fettucine as package directs.
• Meanwhile, melt the butter in a deep skillet over medium high heat. Add the garlic and shrimp and a big pinch of salt. Cook, tossing, until all of the shrimp is all pink. Remove to a bowl (use the serving bowl if you want to cut down on how many dishes you will have to do later.)
• In the same pan, scald the cream (ie, heat it until the edges just start to bubble a tiny bit.) Add the shrimp and about 2/3 of the parmigiano and mix together. Season with salt and pepper to taste (I think a LOT of pepper is good.)
• Add the drained fettucine and mix to coat.
• Pour into serving bowl and garnish with remaining parmigiano and parsley if you are using it.