Chili Gralic Rosted Shrimp With Fettuccini |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this in my local newspaper's cooking section Ingredients:
2 tablespoons olive oil |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
1 tablespoon chili-garlic sauce |
1 lb shrimp, peeled and deveined |
1/2 cup parmesan cheese, grated |
3 scallions, chopped |
Directions:
1. Heat the oven to 450. Bring a large saucepan of salted water to a boil.
2. In a large bowl, mix together the oil, salt, pepper and the chili garlic sauce. Add the shriimp and toss well.
3. Transfer the shrimp, as well as any sauce in the bowl, to a rimmed baking sheet. Roast for 5 to 7 minutes or until pink and firm.
4. While the shrimp roast, add the pasta to the water and cook according to package directions. Reserve 1/4 c cooking water, then drain.
5. In a large bowl, combine pasta and shrimp. Use a silicone spatula to scrape any liquid from the baking sheet into the bowl. Toss well.
6. Sprinkle the cheese and scallions over the pasta and shrimp, as well as a little bit of reserved pasta cooking water. Toss until the cheese is melted.
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